Recipe: Makai Pawa within 15 minutes

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) – about 60g
•    less than 1/2 a can of sweetcorn (makai) - about 100g
•    1 fresh chilli – finely chopped - taste it so you can decide whether to put it all in, reduce it or use more
•    less than 1 tablespoon of sunflower oil or olive oil
•    1/2 teaspoon of mustard seeds
•    2 sweet neem leaves
•    1 pinch of asafetida (hing)
•    less than a 1/4 teaspoon of cumin seeds
•    1 handful of red skin peanut kernels – 30g
•    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 the pawa in warm water - do this once or twice and do so quickly
2.    Leave it in a strainer until you need it, so that the water drains away
3.    Heat the oil in a pan, using a medium high heat and when it’s hot, add the mustard seeds, cumin seeds and asafetida
4.    After 1 minute, add the peanuts and sweet neem leaves
5.    Put the lid on the pan and add the chilli after 1 minute
6.    Open a can of sweetcorn, drain the water and add half of it to the pan and mix
7.    Add the salt and turmeric and let it cook until the corn is soft – this will take about 3 minutes
8.    Add the pawa and lemon juice and mix
9.    After 5 minutes add the chopped coriander and mix
10.    Cook for another 2 minutes and serve it in a bowl or small plate

Serving suggestions

Enjoy with a cup of ‘Indian’ tea.