Recipe: Makai Pawa

By Heena Modi of Plant Shift

This is a quick, savoury dish which is commonly eaten for breakfast in Maharashtra.

It is easy to amend this recipe and have lots of options to choose from! :)

This recipe serves 1.

Ingredients for vegan Makai Pawa

  • 3 handfuls of Pawa (rice flakes)
  • Less than 1/2 a tin of sweetcorn (Makai) – about 120g
  • 1 fresh chilli
  • Less than 1 tablespoon of oil – I use sunflower oil, olive oil or canola/rapeseed oil
  • 1/2 teaspoon of Mustard seeds/Rye
  • Sweet Neem Leaves
  • 1 pinch of Asafetida (hing)
  • Less than a 1/4 teaspoon of Cumin seeds (jiru)
  • 1 handful of red skin peanut kernels
  • 1 pinch of turmeric
  • Salt to taste
  • 1 drizzle of lemon juice
  • 1 handful of freshly chopped coriander

How to make vegan Makai Pawa

  1. Wash 3 handfuls of Pawa in warm water – do this once or twice but not for long
  2. Leave it in a strainer until you need it, so that the water drains away
  3. In a pan, add the oil, rye, jiru and hing
  4. Add the peanut kernels
  5. Add 2 Sweet Neem leaves
  6. Put the lid on the pan and wait until the seeds begin to pop
  7. Add the chilli – ensure that you taste the chilli first so that you can amend how much you put in according to how spicy the chilli is
  8. Open a can of sweetcorn and drain the water
  9. Add the sweetcorn to the pan and mix
  10. Add salt to taste
  11. Add the turmeric
  12. Let it cook until the corn is softer (about 5 minutes)
  13. Add the Pawa and lemon juice and mix
  14. After about 5 minutes add the chopped coriander and mix
  15. Serve and enjoy after a couple of minutes