Poha Recipe
Poha (makes ~3 cups) 2-3 cups (when dry) (thick) Poha (flattened rice) A pinch asafoetida 1 teaspoon mustard seeds 1-2 green chilies (chopped small) (or according to desired level of heat - can leave out if you prefer) 1 onion (small dice) 1 potato (small dice – use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don’t retain their shape once cooked) 1/2 cup peanuts or cashews 3/4 teaspoon turmeric 4-5 curry leaves Salt to taste 1/2 cup fresh cilantro (chopped) for garnish Fresh lemon (to squeeze at end) Soak the Poha for 5 mins then drain in a colander (there's a thick and a thin Poha - this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok). Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chilies. Fry until translucent. In parallel, heat diced potatoes in microwave for ~2 minutes to partly cook them. Add turmeric and curry leaves to hot oil once onions are done. Add...