Poha batata

Name: Poha batata
Yield: 2 servings
Cuisine: British
Ingredients: 2 cups poha; 1/3 cup finely chopped onion; 1/2 cup potato cubes; 1/3 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp turmeric powder; To taste, finely chopped chilli; 8 curry leaves; 1 pinch asafoetida; 1 1/2 tbsps peanuts; 1 1/2 tsps lemon juice; 1/2 tbsp sugar; 2 tbsps sunflower oil; To taste, salt; A few springs of coriander, finely chopped

Rachna @cook_13571950

Leicestershire

Poha also known as flattened rice or rice flakes. This is such a simple dish, which can be eaten for breakfast or for any meal of the day. It is also ideal for packed lunch boxes. I just made a few take away boxes for a picnic I was going to. I didn't have fresh coriander leaves, so I used frozen ones. You can also add pomegranate seeds to it just before serving. I sometimes add a few cashew nuts along with the peanuts and it tastes yum.

Rachna @cook_13571950

Saved

Ingredients

2 servings

2 cupspoha
1/3 cupfinely chopped onion
1/2 cuppotato cubes
1/3 tspmustard seeds
1/2 tspcumin seeds
1/4 tspturmeric powder
To taste, finely chopped chilli
8curry leaves
1 pinchasafoetida
1 1/2 tbspspeanuts
1 1/2tsps lemon juice
1/2 tbspsugar
2 tbspssunflower oil
To taste, salt
A fewsprings of coriander, finely chopped

Saved

Steps

1

In a colander, put the poha and wash them gently under running water. Set it aside to drain the excess water.
2

Heat oil in a pan and add mustard seeds and allow them to crackle. Then add cumin seeds, chilli, peanuts and asafoetida. Sizzle them till the chilli turns crispy.
3

Then add the onions and saute them till they turn translucent.
4

Then add potatoes, tumeric powder and salt. Mix well. Cover the pan and let it cook for 5-6 minutes, stirring in between to prevent the potatoes from sticking to the pan.
5

Once the potatoes are cooked, add sugar, lemon juice and poha. Mix well and cook for around 3 minutes.
6

Take the pan off from the heat. Add coriander and mix.
7

Ready to serve.