Classic Kanda Poha

1. 1
   prep · ~5 min

   Wash and drain the poha.

   1.Place poha in a colander and rinse under running water for 30 seconds.

   2.Set aside to drain completely for 5 minutes until soft and fluffy.

   3.Fluff gently with a fork after draining.

   TIPThick poha works best. If using thin poha, just sprinkle water and toss — never soak it.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a wide kadhai or pan over medium heat.

   2.Add mustard seeds and let them pop (30 seconds).

   3.Add cumin seeds and curry leaves, then sauté until fragrant (20 seconds).
3. 3
   saute · ~9 min

   Sauté the peanuts, potatoes, and aromatics.

   1.Add peanuts and sauté until lightly golden (1-2 minutes).

   2.Add cubed potato and cook until edges start to crisp and potatoes are cooked through (4-5 minutes).

   3.Add sliced onions and green chilies, then cook until onions turn translucent and soft (3-4 minutes).

   TIPCut the potato small so it cooks fast. A quick sprinkle of water helps steam the potato if it starts to stick.
4. 4
   mix · ~2 min

   Season and combine with poha.

   1.Sprinkle turmeric powder and salt over the onion-potato mixture.

   2.Add the drained poha and sugar to the pan.

   3.Gently toss everything together until poha is evenly coated yellow and heated through (2 minutes).

   TIPToss gently to avoid breaking the poha flakes. Use a light hand.
5. 5
   garnish

   Finish and serve hot.

   1.Turn off the heat and squeeze fresh lemon juice on top.

   2.Garnish with chopped coriander leaves and grated fresh coconut.

   3.Serve immediately in individual bowls.

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