Kanda Batata Poha

1. 1
   prep · ~5 min

   Rinse and drain the poha.

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

   2.Drizzle 2-3 tablespoons of water evenly and let it sit for 5 minutes to soften.

   3.Fluff with a fork. The grains should be soft yet separate — not mushy.

   TIPPress a grain between your fingers — it should flatten smoothly without a hard center.
2. 2
   temper · ~3 min

   Make the tempering.

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

   2.Add mustard seeds and let them pop.

   3.Add cumin seeds and curry leaves, stir for 15 seconds until fragrant.

   4.Add slit green chilies and peanuts, sauté until peanuts are lightly golden (2 minutes).
3. 3
   saute · ~10 min

   Cook the onions and potatoes.

   1.Add chopped onions and cook until translucent and slightly pink (4-5 minutes).

   2.Add diced potatoes and stir well.

   3.Cover and cook on low heat until potatoes are tender, stirring occasionally (5-6 minutes).

   TIPDice the potatoes small — roughly 1 cm cubes — so they cook fast and blend into the poha.
4. 4
   mix · ~2 min

   Season and add the poha.

   1.Sprinkle turmeric powder, salt, and sugar over the potato-onion mix.

   2.Stir well to coat everything evenly.

   3.Add the softened poha and gently fold it in, taking care not to break the grains.
5. 5
   steam · ~4 min

   Steam the poha.

   Cover the pan, reduce heat to the lowest setting, and let it steam for 3-4 minutes. This allows the flavors to meld and the poha to become fluffy.

   TIPPlace a tawa or flat griddle under the pan if needed to diffuse heat and prevent the bottom from scorching.
6. 6
   garnish · ~1 min

   Finish and serve.

   1.Remove from heat, drizzle lemon juice over the poha and fold gently.

   2.Garnish with chopped coriander leaves.

   3.Serve hot with a wedge of lemon on the side.

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