Chura Bhujia

1. 1
   prep · ~10 min

   Rinse the poha and prep the vegetables.

   1.Place the poha in a colander and rinse it quickly under water.

   2.Drain well and rest it for 5 minutes so it softens without turning mushy.

   3.Peel and cube the potatoes, slice the onion, slit the green chilies, and chop the coriander leaves.

   TIPUse thick poha here; thin poha breaks apart too easily in the pan.
2. 2
   saute · ~7 min

   Cook the potatoes.

   1.Heat mustard oil in a kadai over medium heat until hot.

   2.Add the potato cubes and cook, stirring often, until lightly golden and just tender.

   3.Keep the heat medium so the potatoes cook through without burning on the outside.
3. 3
   temper · ~4 min

   Make the tempering.

   1.Add cumin seeds to the same pan and let them sizzle for a few seconds.

   2.Add the sliced onion and green chilies.

   3.Cook until the onion softens and turns light golden.
4. 4
   saute · ~1 min

   Add the spices.

   Sprinkle in turmeric powder, red chili powder, salt, and sugar. Mix well for 20 to 30 seconds so the spices coat the potatoes and onions evenly without scorching.

5. 5
   mix · ~3 min

   Fold in the poha.

   Add the softened poha and toss gently until everything is evenly mixed. Cook for 2 to 3 minutes, stirring carefully, until the poha is heated through and fluffy.

   TIPUse a light hand while mixing so the poha stays separate and soft.
6. 6
   garnish

   Finish with lemon juice and coriander leaves.

   Turn off the heat, drizzle in the lemon juice, and add the chopped coriander leaves. Give it one final gentle mix.

7. 7
   serve

   Serve hot.

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