Kanda Batata Poha

Method

1. 1

   Rinse the poha

   Place the poha in a sieve and rinse under cool water for 10 to 15 seconds, turning it gently. Drain for 5 minutes until softened but still holding its shape.

2. 2

   Season the poha

   Mix in the sugar and salt.

3. 3

   Cook the potato

   Heat 1 tbsp oil in a frying pan over medium heat for 1 minute, until shimmering. Add the potato and cook for 7 to 9 minutes, stirring often, until tender and lightly golden.

4. 4

   Adjust the heat

   If the potato browns before turning tender, lower the heat and add 1 tbsp water.

5. 5

   Pop the mustard seeds

   Push the potato to the side and add the remaining 1 tbsp oil. Over medium heat, add the mustard seeds and cook for 30 to 45 seconds, until they pop.

6. 6

   Add the aromatics

   Add the curry leaves and chilli and cook for 20 seconds, until fragrant. Keep the pan at medium heat so the spices do not burn.

7. 7

   Soften the onion

   Add the onion and turmeric. Cook over medium heat for 4 to 5 minutes, stirring, until the onion is soft and translucent.

8. 8

   Warm the poha

   Add the drained poha and peanuts. Fold gently over low heat for 2 to 3 minutes, until everything is hot and the poha is tender.

9. 9

   Finish and serve

   Turn off the heat and stir in the lemon juice and coriander. Taste and adjust the salt; serve warm once the poha is glossy and fluffy.

Tips

• Rinse the poha briefly, then let it drain for the full 5 minutes so excess water does not make it mushy.
• Dice the potato small so it cooks through in the stated time.
• Fold the poha gently rather than stirring vigorously, which can break the flakes.

Swaps

• Use lime juice instead of lemon juice.
• Use chopped cashews instead of roasted peanuts.
• Use a mild green chilli or leave it out for less heat.

Storing

Refrigerate leftovers in an airtight container for up to 2 days and reheat gently in a pan with a splash of water.