Aloo Poha

Ingredients

• 1.5 cups Poha, thick (Thick Poha)
• 1 unit Onion
• 3 units Potato, small sized
• 1 teaspoon Turmeric
• 1 teaspoon Mustard seeds
• 6 units Curry leaves
• 2 units Green chillies
• 2 tablespoons Coriander leaves
• 2 tablespoons Lemon juice
• 1 teaspoon Salt (As per taste)
• 2 tablespoons Peanuts
• 2 tablespoons Oil
• 1 inch Ginger
• 1 teaspoon Cumin seeds
• 1 pinch Hing (asafoetida)
• 1 teaspoon Sugar

Instructions

1. 1In a large bowl, place 1.5 cups of thick poha. Rinse it gently with water and drain. Add 1 teaspoon of sugar, 3/4 teaspoon of salt, and 1/4 teaspoon of turmeric. Mix gently with your fingers to avoid making the poha mushy. Let it rest for 8-10 minutes until it softens without becoming sticky.
2. 2In a large kadai, heat 2 tablespoons of oil over low flame. Add 2 tablespoons of peanuts and roast until they turn crunchy. Remove and set aside.
3. 3In the same oil, add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, a pinch of hing, and a few curry leaves. Allow the tempering to splutter.
4. 4Add 2 green chillies, 1 inch of ginger (finely chopped), and the chopped onions and potatoes to the tempering. Sauté until the onions and potatoes soften slightly. Add 1/4 teaspoon of turmeric and 1/4 teaspoon of salt, and sauté briefly.
5. 5Add the soaked poha to the kadai and mix well to combine all ingredients. Cover and simmer for 3 minutes or until the poha is cooked thoroughly.
6. 6Add the roasted peanuts, 2 tablespoons of coriander leaves, and 2 tablespoons of lemon juice. Mix well and serve the poha hot.