Poha

Method

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1. Tip the poha into a sieve and rinse under running water for 15 seconds, turning it with your fingers.

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2. Leave it in the sieve to drain and swell for 5 minutes.

   Mark done Start 5 min timer

3. Heat the oil and pop the mustard seeds for 30 seconds.

   Mark done Start 30 sec timer

4. Add the curry leaves and chillies for 10 seconds.

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5. Add the potato and fry 6 minutes, until cooked through.

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6. Add the onion and fry 3 minutes, until soft.

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7. Stir in the turmeric, sugar and salt.

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8. Fold in the drained poha and the peanuts and toss gently for 2 minutes, until heated and yellow throughout.

   Mark done Start 2 min timer

9. Take off the heat, fold through the coriander, and serve with lemon wedges.

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Chef’s Tips

• Rinse in a sieve, never soak in a bowl.
• Thick poha only.
• Fold rather than stir, or it turns to mush.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Masala chai
• Coconut chutney
• Sev scattered over

Storage & Reheating

Eat fresh. It dries out within the hour and does not reheat well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.