Tortilla Poha with Kiwi Peanut Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 2-4
Ingredients
For Tortilla Poha:
Whole grain tortilla – 4
Oil – 2 tbsp
Pinch of asafetida
Cumin seeds – 1 tsp
Mustard seeds -1 tsp
Onion, chopped – 1
Green peas – ½ cup
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 2 tbsp
Salt to taste
Garam masala powder – ¼ tsp
Lemon juice – 1 tsp
For Kiwi Peanut Salsa:
Diced, peeled kiwifruit, – 3-4
Tomato, chopped – 1
Finely chopped fresh cilantro – 1 tbsp
Roasted peanuts – ¼ cup
Red onion, chopped – 1
Hot salsa sauce – 2 tbsp
Hot pepper sauce – ¼ tsp
Lemon juice – 1 tsp
Minced fresh, seeded jalapeno – ½ tbsp
Finely chopped garlic cloves – 1 tsp
Salt or to taste
Instructions
For Kiwi Peanut Salsa:
In a medium bowl, gently combine all ingredients. Taste for seasonings. Keep in refrigerate for 30 minutes.
For Tortilla Poha:
Grind tortilla in a food processor or crumble them with hands.
Heat oil in a pan, add asafetida, cumin seeds, mustard seeds and allow them to crackle.
Add onion and saute for 3 minutes.
Add green peas and saute well. Now add tomatoes, crumbled tortilla, rec chili powder, turmeric powder, coriander powder and salt. Mix well and cook for about 5 minutes or until slightly crisp, stirring occasionally.
Add garam masala and cook for a minute.
Add lemon juice and cook for few more seconds and remove from heat.
Serve along with chilled kiwi peanut salsa. Enjoy!