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1. Rinse the poha in a colander under cold running water for about 30 seconds, tossing gently. Drain completely and set aside for 5–8 minutes — the grains should be soft but not mushy. Sprinkle salt, sugar, and turmeric powder over the soaked poha, toss to coat evenly, and set aside.
2 cup Thick flattened rice (poha),
0.5 tsp Turmeric powder,
1 tsp Sugar,
1 tsp Salt
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2. Peel and dice the potatoes into small, even cubes (about 1 cm). Finely slice the onions. Slit the green chilies lengthwise. Roughly chop the fresh coriander.
2 piece Potato,
2 piece Onion,
2 piece Green chili,
3 tbsp Fresh coriander (cilantro)
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3. Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once shimmering, add the raw peanuts and fry, stirring constantly, for 2–3 minutes until golden and crunchy. Remove with a slotted spoon and set aside.
0.3 cup Raw peanuts,
3 tbsp Neutral oil
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4. In the same pan, add the mustard seeds and let them splutter for about 20 seconds. Add the cumin seeds and curry leaves — they will crackle and become fragrant within 15–20 seconds. Add the green chilies and sauté for 30 seconds.
2 piece Green chili,
12 piece Fresh curry leaves,
1 tsp Mustard seeds,
0.5 tsp Cumin seeds
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5. Add the diced potatoes to the pan, season lightly with a pinch of salt, and stir to coat in the tempered oil. Cover and cook on medium-low heat for 8–10 minutes, stirring occasionally, until the potatoes are fully cooked and lightly golden at the edges.
2 piece Potato,
1 tsp Salt
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6. Add the sliced onions to the pan and sauté on medium heat for 8–10 minutes, stirring frequently, until they turn soft and golden brown — do not rush this step as properly cooked onions are key to the dish's depth.
2 piece Onion
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7. Reduce heat to low. Add the seasoned poha to the pan and fold gently with the onion-potato mixture using a spatula — avoid over-mixing to keep the grains intact. Add the fried peanuts and toss once more. Cook uncovered for 2–3 minutes, stirring occasionally, until everything is heated through and the poha is fluffy.
2 cup Thick flattened rice (poha),
0.3 cup Raw peanuts
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8. Squeeze the lemon juice over the poha and give a final gentle toss. Taste and adjust salt if needed. Serve immediately topped with fresh chopped coriander.
1 piece Lemon,
3 tbsp Fresh coriander (cilantro)
By mansi