Ingredients (Serves 3)
1. Thick poha / flattened rice flakes – 2.5 cups
Turmeric powder – 1/4 tsp
Salt – 1/4 tsp
2. Oil – 1 + 1 tbsp
3. Peanuts – 1/2 cup
4. Potato – 1 medium, peeled and cut into small cubes
4. Mustard seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Curry leaves – A few
5. Onion – 1 cup, chopped
Green chilly – 2- 3, chopped finely
6. Salt – To taste
7. Sugar – 1/4 – 1/2 tsp or as required to balance the flavors
Lemon/lime juice – 1 tbsp or to taste
8. Cilantro – 2 tbsp
9. For topping
Jeeravan masala or a mix of chilli powder – 1/4 tsp + Cumin powder – 1/4 tsp + Chat masala – 1/4 tsp
Onion – 2 tbsp, finely chopped
Tomato – 1/4 cup, chopped
Cilantro – 2 – 3 tbsp chopped
Sev – 1 – 2 tbsp
Method
1. Put the thick poha in a colander and hold it under running water for about 45 seconds. Mix the poha with 1/4 tsp turmeric powder and little salt. Set aside for 15 minutes.
2. Heat 2 tbsp oil over medium-high. Add peanuts and fry for a few minutes. Transfer to a plate. In the remaining oil, add potato cubes and fry for 4 – 6 minutes till golden and cooked through. Transfer to a plate.
3. In the remaning oil, splutter mustard seeds and fry fennel seeds and curry leaves. Add onion, a pinch of salt and green chilies. Cook for a few minutes until transparent. Add turmeric powder and mix well. Cover and cook for a few minutes over medium-low heat. Stir in between. Add poha and 1/4 – 1/2 tsp sugar. Mix well. Check for salt. Cover and cook for a minute. Switch off. Add lemon juice, chopped cilantro, fried peanuts and mix well. Sprinkle jeeravan masala powder, finely chopped onion, tomato and sev. Serve immediately.
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