Poha - with an experimental secret

Name: Poha - with an experimental secret
Total time: 1800 s
Yield: 3 people
Cuisine: American
Ingredients: 2 cups thick poha (flattened rice); 1/2 tsp haldi (turmeric powder); 2 tbsp oil; 1 tsp hing; 1 tbsp rai (mustard seeds); 1 tbsp cumin seeds; 2 chillies minced (+/- 1 for spice tolerance); 1/2 ginger, minced (can be replaced); 1 clove garlic, minced (can be replaced); 1 tbsp ginger garlic paste (replacement of the above 2 ingredients); 1/2 cup raw peeled peanuts; 6-8 curry leaves; 3/4 cup diced onions; 1/2 tbsp haldi (if you like the taste of turmeric up this qty to 1 tbsp); 3/4 cup potato peeled and diced; 1 tbsp shredded/desiccated coconut; 1/2 cup cilantro (coriander) chopped; 1/2 lemon; 1 tbsp sugar; Salt to taste

We Vegan @we_vegan

Traditional Poha from the hidden books of Maharashtra with an experimental secret touch of ginger garlic.

We Vegan @we_vegan

Traditional Poha from the hidden books of Maharashtra with an experimental secret touch of ginger garlic.

Saved

Ingredients

20-30 minutes

3 people

Prepping the poha
2 cupsthick poha (flattened rice)
1/2 tsphaldi (turmeric powder)
Main dish
2 tbspoil
1 tsphing
1 tbsprai (mustard seeds)
1 tbspcumin seeds
2chillies minced (+/- 1 for spice tolerance)
1/2ginger, minced (can be replaced)
1 clovegarlic, minced (can be replaced)
1 tbspginger garlic paste (replacement of the above 2 ingredients)
1/2 cupraw peeled peanuts
6-8curry leaves
3/4 cupdiced onions
1/2 tbsphaldi (if you like the taste of turmeric up this qty to 1 tbsp)
3/4 cuppotato peeled and diced
1 tbspshredded/desiccated coconut
1/2 cupcilantro (coriander) chopped
1/2lemon
1 tbspsugar
Salt to taste

Saved

Steps

20-30 minutes

1

Take 2 cups poha in a plate and spread them to the sides, leaving the center of the plate with a doughnut like structure
2

Pour water into the plate in the center so that we are not pouring water directly over the poha (the entire poha must be submerged in water)
3

Lightly swirl around with your hand to wash off the powder like layer off the poha
4

Keep it submerged for 2 minutes and then transfer them to a strainer
5

Whilst in the strainer add 1/2 tsp haldi and lightly mix the poha; set this aside (for about 10-15 minutes)
6

Start cutting the veggies after you have set this aside to save time
7

Heat oil in a wok / kadhai at almost full heat
8

Add hing followed by rai (mustard seeds)
9

Once the mustard seeds start to crackle reduce the heat to half and add cumin seeds
10

Wait 10 seconds and add the minced chillies
11

Fry for about 20-30 seconds
12

Add the ginger and then garlic with about a 15 second delay, if you are using the paste add it together at this point
13

Fry till the raw aroma of ginger and garlic disappears
14

Next, add the peanuts and fry them until they become light red; please be careful because it is very easy to burn the peanuts, approximately 1-2 minutes should do them just right
15

Next add the curry leaves and fry for about 20 seconds
16

Add the onions and fry until they turn pink
17

Add the potatoes and salt, and fry for about 2 minutes
18

Add turmeric powder and then cover and cook until potatoes are tender (keep stirring once in a minute at the least to ensure nothing sticks at the bottom)
19

When potatoes are tender reduce heat to the lowest setting as add the prepped poha
20

Once you add the poha be very careful as to not to press the dish from top down, else you will end up having rice cakes like texture.
21

Toss the dish from bottom up using a spoon or a spatula, very lightly until the spice mix we made blends in
22

Next add the shredded/desiccated coconut and continue mixing in same style for about 1 minute
23

Squeeze half a lemon and mix 4-5 times more
24

Turn off the heat and add sugar and chopped cilantro and mix for another 2 minutes
25

Cover for 1 minute before you serve