Vegan Peanut Poha

1. 1
   prep

   Rinse and drain the poha.

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

   2.Drain completely and let it sit for 2-3 minutes to soften.

   3.Fluff gently with a fork — grains should be soft but separate, not mushy.

   TIPThick poha works best. If using thin poha, just sprinkle water instead of rinsing to avoid sogginess.
2. 2
   prep · ~4 min

   Roast the peanuts.

   Dry roast the peanuts in a heavy pan over medium heat until fragrant and lightly browned, about 3-4 minutes. Shake the pan frequently to avoid burning. Transfer to a plate to cool.

   TIPRoast until they smell nutty and the skins start to crack.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed kadai over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds and let them sizzle (15 sec).

   4.Add slit green chilies and curry leaves, stir for 15 seconds until fragrant.

   TIPUse medium heat — high heat burns the mustard and cumin, making them bitter.
4. 4
   saute · ~8 min

   Cook the potatoes.

   1.Add diced potatoes to the tempering and stir well to coat with oil and spices.

   2.Add turmeric powder and a pinch of salt for the potatoes.

   3.Cover and cook on low heat for 5-7 minutes, stirring once halfway, until potatoes are fork-tender.

   4.Uncover and cook for 1 more minute to remove any excess moisture.

   TIPDice potatoes small and evenly so they cook quickly and blend into the poha.
5. 5
   mix · ~3 min

   Combine poha with potatoes.

   1.Add the softened poha to the pan with the cooked potatoes.

   2.Sprinkle remaining salt and sugar over the top.

   3.Gently fold everything together without mashing the poha.

   4.Cook on low heat for 2-3 minutes, tossing occasionally, until everything is heated through.

   TIPUse a light hand — aggressive mixing turns poha into a sticky paste.
6. 6
   mix · ~1 min

   Add roasted peanuts and finish with lemon.

   1.Fold in the roasted peanuts, reserving a few for garnish.

   2.Drizzle lemon juice all over and toss gently one final time.

   3.Turn off the heat and cover for 1 minute to let the flavors meld.

   TIPAdd lemon juice after turning off the heat — raw heat can dull the bright citrus flavor.
7. 7
   garnish

   Garnish and serve immediately.

   Transfer to a serving bowl and top with reserved roasted peanuts, fresh grated coconut, and chopped coriander leaves. Serve hot with green chutney or a cup of masala chai.

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