1. Soak the poha (flattened rice) in water for 30 seconds. Then drain out the excess water.
2. In a pan, heat some oil and crackle the mustard seeds first. Then, add fresh curry leaves, chopped green chillies, chopped onion and sauté till the onions turn translucent or pinkish in colour.
3. Add the poha followed by Ching’s Schezwan Chutney. Give it a good stir and toss lightly till it mixes well. Cover the pan with a lid and let the poha steam for one minute.
4. The lip-smacking Schezwan "Kanda Poha" is ready. Place it in a serving bowl and garnish with finely chopped coriander leaves and lemon wedges. Sprinkle some crunchy sev, and a little Ching’s Schezwan Chutney for extra zing. Serve hot.
