Kanda Batata Poha

🔥 Prep

• Rinse the 200 g poha under running water, drain and set aside.
• Peel and dice the 1 pc potato into small cubes (~1 cm).
• Finely chop the 1 pc onion.
• Roughly crush the 3 tbsp peanuts.
• Slit the 2 pcs green chillies lengthwise.
• Measure out 1 tsp mustard seeds, 0.25 tsp turmeric powder, 1.5 tbsp oil, and 1 tsp salt.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a pan over medium heat.
• 2. Add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the chopped onion and sauté for 3‑4 minutes until translucent.
• 4. Stir in the slit green chillies and cook for 30 seconds.
• 5. Add the diced potato, sprinkle a pinch of salt, and cook covered over low heat for 8‑10 minutes or until potatoes are tender, stirring occasionally.
• 6. Mix in the 0.25 tsp turmeric powder and the remaining salt, stirring for 1 minute.
• 7. Add the rinsed poha and the crushed peanuts, toss gently over low heat for 2‑3 minutes to combine and heat through.
• 8. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.
• Serve hot with a side of plain yogurt or raita.
• Accompany with sliced cucumber or tomato salad for freshness.