Back to 4 servings 2 cups thick poha (flattened rice), thin poha turns mushy 2 tablespoons neutral oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 0.5 teaspoon ground turmeric 8 curry leaves, fresh or air dried 2 green chilies, sliced lengthwise 1 large yellow onion, diced finely 1 medium red or yellow potato, peeled and diced small 1.5 teaspoons kosher salt, adjust to taste 1 teaspoon sugar, balances the tang 0.5 lemon, juiced 0.5 cup cilantro, finely chopped, for garnish 0.25 cup grated fresh or frozen coconut 0.25 cup sev or bhujia 0.5 cup raw peanuts, optional 0.5 cup green peas, optional
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1 Step 1: Rinse the thick poha in a colander under cold water until every flake is moistened and soft but not mushy. Drain all the water thoroughly and set aside.2 Step 2: If using peanuts, fry them in a tablespoon of the oil over medium heat until golden and crunchy, then set aside on a plate.3 Step 3: Heat the remaining oil in a medium pan over medium-high heat. Add the mustard seeds and let them pop, about 30 seconds.4 Step 4: Lower the heat to medium, add the cumin seeds and cook about 10 seconds until they sizzle. Add the curry leaves, green chilies and turmeric and stir well.5 Step 5: Add the onion and cook, covered, on medium for 2 to 3 minutes until softened. Add the peas now if using.6 Step 6: Stir in the diced potato and 1/2 teaspoon of the salt. Cover and cook about 5 minutes, stirring once, until the potato is tender when pierced with a knife.7 Step 7: Add the drained poha, the remaining salt and the sugar. Mix gently until evenly yellow. If it looks dry, sprinkle over a tablespoon of water.8 Step 8: Cover and cook on low for about 3 to 5 minutes, until the poha is hot all the way through and a flake breaks easily when pressed. Turn off the heat.9 Step 9: Squeeze the lemon juice over the poha and fold in the cilantro. Taste and adjust salt.10 Step 10: Serve hot, topped with sev or bhujia, the reserved peanuts and grated coconut.getsaucepan.com/r/6f814449-74de-597c-841b-296bab37adeb
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