Poha

Poha, Step by Step

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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.

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

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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.

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

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Related guide: Choosing rice.

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Small Things That Help

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

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

What to Serve with Poha

• Masala chai
• Coconut chutney
• Sev scattered over

Keeping and Reheating

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

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.