Classic Maharashtrian Poha

Ingredients

For 2 portions

• 🍚 150g poha (flattened rice)
• 🧅 80g onions
• 🥔 100g potato
• 🥜 30g peanuts
• 🏺 15ml sunflower oil
• 🌿 3g mustard seeds
• 🌿 10 leaves curry leaves
• 🪴 2g turmeric
• 🌶️ 10g green chilli peppers
• 🍚 1 Tsp sugar
• 🧂 0.5 Tsp salt
• 🍋 15ml lime juice
• 🌿 10g fresh coriander

Method

1. Use thick (medium) poha – thin poha turns mushy.
2. Put the poha in a sieve and rinse under running water for 15–20 seconds, tossing with your fingers, until just softened but still holding its shape. Drain and leave for 5 minutes. Sprinkle over the salt, sugar and turmeric and toss gently.
3. Peel and dice the potato into 1 cm cubes. Finely chop the onion and green chilli and chop the coriander.
4. Heat the oil in a wide pan over medium heat. Fry the peanuts for 2–3 minutes until golden and crunchy, then lift out and set aside.
5. Add the mustard seeds to the same oil and let them splutter (about 30 seconds). Add the curry leaves and green chilli and fry for 20 seconds.
6. Add the onion and cook for 3–4 minutes until translucent. Add the potato, cover and cook on low heat for 7–8 minutes, stirring once or twice, until tender.
7. Add the poha and fold gently with a spatula for 2–3 minutes until heated through and evenly yellow. Don't stir hard or the flakes break.
8. Turn off the heat, cover and rest for 2 minutes to steam.
9. Stir in the peanuts, squeeze over the lime juice and scatter with coriander. Serve hot.