Batata Fov

Instructions

1. 1

   Prepare the Poha

   • Place the thick poha in a colander. Rinse it under cool running water for 30-40 seconds, moving your fingers through it gently until it softens.
   • Ensure all water is drained completely. Let the poha rest in the colander for 10 minutes to absorb residual moisture and fluff up.
   • After resting, transfer the poha to a bowl. Add salt and sugar, and toss gently with a fork to combine without mashing the flakes.
2. 2

   Cook the Potatoes and Onions

   • Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the slit green chilies and sauté for 20 seconds.
   • Add the chopped onions and cook for 3-4 minutes until they become soft and translucent.
   • Add the diced potatoes and turmeric powder. Mix well, cover the pan, and cook on low-medium heat for 8-10 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
3. 3

   Combine and Steam

   • Add the prepared poha to the pan with the cooked potato and onion mixture.
   • Gently mix everything together, ensuring the poha flakes are evenly coated with the spices but not broken.
   • Cover the pan with a lid and let it steam on low heat for 3-4 minutes. This step is crucial for the poha to become soft and absorb all the flavors.
4. 4

   Garnish and Serve

   • Turn off the heat. Remove the lid and fluff the poha with a fork.
   • Drizzle the fresh lemon juice over the poha. Add 2 tablespoons of grated coconut and the chopped coriander leaves.
   • Give it a final gentle mix to combine.
   • Serve hot, garnished with the remaining 2 tablespoons of grated coconut.