Sira Bhaja

Instructions

1. 1

   Prepare the Poha

   • Place the thick poha in a large sieve or colander.
   • Rinse under cold running water for 30-40 seconds, moving your fingers through it gently, until it softens but is not mushy.
   • Drain all excess water completely. Let the poha rest in the colander for 10 minutes to fluff up.
2. 2

   Fry Peanuts and Potatoes

   • Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the raw peanuts and fry for 1-2 minutes until they are golden and crunchy. Remove with a slotted spoon and set aside.
   • In the same oil, add the diced potatoes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown, crisp on the outside, and cooked through. Remove and set aside with the peanuts.
3. 3

   Prepare the Tempering (Tadka)

   • Add the remaining 1 tbsp of oil to the pan.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the finely chopped onions and slit green chillies. Sauté for 3-4 minutes until the onions turn soft and translucent.
4. 4

   Combine and Finish

   • Add the turmeric powder to the onions and sauté for another 30 seconds until fragrant.
   • Add the fluffed-up poha, fried potatoes, fried peanuts, salt, and sugar to the pan.
   • Gently toss everything together with a spatula, being careful not to break or mash the poha flakes. Cook for 2-3 minutes, until the poha is heated through and has absorbed the flavors.
5. 5

   Garnish and Serve

   • Turn off the heat. Drizzle the fresh lemon juice over the Sira Bhaja and give it one final, gentle mix.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately while hot for the best texture and taste.