Goan Phova Bhutti

Instructions

1. 1

   Prepare the Poha

   • Place the thick poha in a colander. Rinse under cold running water for 30-40 seconds, moving your fingers through it to ensure all flakes get wet.
   • Do not soak the poha in a bowl of water, as this will make it mushy.
   • Let the poha drain completely in the colander for 5-10 minutes. It will absorb the residual moisture and become soft and fluffy.
2. 2

   Temper the Spices

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Once they pop, add the curry leaves and hing. Sauté for another 15 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4

   Combine Ingredients

   • Add the turmeric powder and mix well, cooking for 30 seconds to remove its raw smell.
   • Add the softened poha, salt, sugar (if using), and the fresh grated coconut to the pan.
   • Gently toss everything together for 2-3 minutes until the poha is heated through and evenly coated in the yellow turmeric color. Avoid mashing the poha flakes.
5. 5

   Garnish and Serve

   • Turn off the heat. Squeeze the fresh lemon juice over the poha and give it a final, gentle mix.
   • Garnish with finely chopped coriander leaves and an extra sprinkle of fresh grated coconut.
   • Serve immediately while hot.