Batata Pohe

Instructions

1. 1

   Place the poha in a colander and rinse it under cold running water for about 30-40 seconds. Be gentle and quick. Drain all the water and let it rest for 10 minutes. It will soften and fluff up on its own.

2. 2

   Make the tempering (phodni)

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter, which takes about 30 seconds.
   • Add the cumin seeds, hing, and raw peanuts. Sauté for a minute until the peanuts are lightly browned and fragrant.
   • Add the slit green chilies and curry leaves. Be careful as they will splutter. Cook for another 30 seconds.
3. 3

   Cook the vegetables

   • Add the chopped onions to the pan and sauté until they become soft and translucent, about 3-4 minutes.
   • Add the diced potatoes, mix well, cover the pan, and cook on low heat for 6-7 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. You can sprinkle a tablespoon of water to help them cook faster.
4. 4

   Combine and steam the poha

   • Once the potatoes are cooked, add the turmeric powder, salt, and sugar. Mix well.
   • Add the softened poha to the pan. Gently mix everything together until the poha is evenly coated with the spices and turns a lovely yellow color. Avoid mashing the poha.
   • Cover the pan and let it steam on low heat for 2-3 minutes. This allows the flavors to meld together.
5. 5

   Turn off the heat. Add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix. Serve hot, garnished with extra coriander leaves and grated coconut if using.