Back to 2 servings 1.5 cup poha ), (beaten rice flakes, thick to medium flakes 1 medium onion, finely chopped 2 green chilies, slit or chopped 1 sprig curry leaves 1 medium potato cubed to ½ inch ), (optional, or ½ cup mix veggies 1.5 tbsp oil 3 tbsp peanuts, or cashews 0.75 tsp mustard seeds 0.75 tsp cumin seeds ), (jeera 1 pinch hing ), (asafoetida 0.25 tsp turmeric ), (add more if needed for color 0.333 tsp salt ), (adjust to taste 0.5 tsp sugar ), (optional Lemon juice as needed 2 tbsp coriander leaves, chopped
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1 Step 1: Choose medium to thick poha flakes and add them to a bowl, strainer, or colander.2 Step 2: Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely. Rinse them twice.3 Step 3: Cover and set aside to soften. Meanwhile prepare the veggies.4 Step 4: Press a few flakes of poha between your thumb and forefinger; they should be soft and break easily. If not, sprinkle a little water, mix, and cover.5 Step 5: When they turn soft enough, add some sugar and salt. Run your fingers through the poha to break lumps and spread salt.6 Step 6: Heat a pan with oil and fry the peanuts on medium heat until golden and crunchy.7 Step 7: Remove the peanuts to a plate and set aside.8 Step 8: To the same pan add mustard and cumin.9 Step 9: When they begin to pop, add hing, onions, curry leaves, and green chilies.10 Step 10: Saute until the onions turn lightly pink.11 Step 11: Optional: Add cubed potatoes or mix veggies and saute for a minute. Cover and cook on low heat until soft and cooked completely. If needed, sprinkle some water and cook. Once done, saute for another minute.12 Step 12: Add turmeric and poha. Mix well and cover the pan.13 Step 13: Cook on very low heat until it turns hot. If you feel poha is too dry, sprinkle some water and continue to steam.14 Step 14: Turn off the heat when poha has softened and become hot. Remove from heat. Taste test and add more salt if needed, and squeeze lemon juice.15 Step 15: Garnish poha with coriander leaves and roasted peanuts. You may top with sev, farsan, or fresh coconut. Serve hot.16 Step 16: For dadpe pohe: Add 2 cups of poha to a wide plate along with ½ cup fine chopped onions, 1 cup fresh grated coconut, ½ teaspoon salt, 1 teaspoon fine sugar, and ¼ cup fine chopped coriander leaves.17 Step 17: Squeeze the juice out of 1 medium lemon and mix all of them with your hand. You may optionally add 1 to 2 tablespoons of coconut water or plain water to soften them a little more.18 Step 18: Cover and set aside for 5 minutes until they soften. Onions and coconut will release some moisture and make the dadpe pohe soft.19 Step 19: After 5 minutes, pour 1 tablespoon oil into a small tadka pan and heat it.20 Step 20: Add ¼ to ½ teaspoon mustard seeds, 2 sprigs of torn curry leaves, and 1 to 2 chopped green chilies. Fry all of them until the curry leaves turn crisp.21 Step 21: Then add a pinch of hing and 1/8 teaspoon of turmeric. Pour this over the flattened rice mixture so it absorbs all the flavors.22 Step 22: Meanwhile, add peanuts to the same pan and roast them until golden and crunchy. Once done, set these aside to cool.23 Step 23: Mix the poha well and taste test. If needed, add more salt and lemon juice. If the poha is not soft to your liking, you may add more coconut water or plain water and mix.24 Step 24: Garnish dadpe pohe with fried peanuts.getsaucepan.com/r/6e71797d-6eca-4c3b-8420-c20d4dec8ac3 · Original: https://www.indianhealthyrecipes.com/poha-recipe-kanda-batata-poha/
