Kanda Poha with Jalebi

Instructions

1. 1

   Prepare the Poha

   • Place the thick poha in a large colander or strainer. Rinse under cold running water for 30-40 seconds, moving your fingers through it gently, until it becomes soft but not mushy.
   • Ensure all water is drained completely. Let the poha rest in the colander for 5-10 minutes.
   • Sprinkle the salt and sugar over the damp poha and toss gently with a fork to combine. Set aside.
2. 2

   Sauté Aromatics and Vegetables

   • Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the raw peanuts and fry for 1-2 minutes until they are golden and crisp. Remove with a slotted spoon and set aside.
   • In the same oil, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Immediately add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until fragrant.
   • Add the chopped onions and green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
   • Add the diced potatoes and turmeric powder. Mix well to coat the potatoes. Cover the pan, reduce the heat to low, and cook for 6-8 minutes, stirring occasionally, until the potatoes are fork-tender. You can sprinkle 1-2 tablespoons of water to prevent sticking and help them steam.
3. 3

   Combine and Steam

   • Once the potatoes are fully cooked, add the prepared poha to the pan.
   • Gently fold and mix everything together until the poha is evenly coated with the spices and turns a uniform yellow color. Avoid over-mixing to prevent the flakes from breaking.
   • Cover the pan and let the poha steam on the lowest heat for 2-3 minutes. This step is crucial for making the poha soft, fluffy, and flavorful.
4. 4

   Garnish and Serve

   • Turn off the heat. Uncover the pan and add the fried peanuts, chopped coriander leaves, and fresh lemon juice.
   • Give it a final gentle toss to combine all the ingredients.
   • Serve immediately, garnished with extra coriander and fresh grated coconut, if using.