Steps for preparation

  • Clean 1, 1/2 cup poha and add them to a large colander, strainer or bowl or pot.
  • Thick flakes has to be used for making non-sticky poha
  • Rinse them well with clean filtered water. Drain the water completely.
  • Repeat the rinse & drain the water completely. Keep the bowl aside.
  • Meanwhile chop 1 medium sized onion and 1 to 2 green chillies. Also rinse the curry leaves and coriander leaves.  Fine chop the coriander leaves.
  • Check if poha has softened by pressing down a few flakes in between your thumb and fore finger and keep aside.
  • Heat a pan with ½ tbsp. oil and fry the peanuts until golden and crunchy. Set them aside for garnishing. This way the peanuts  remain crunchy
  • Heat the same pan with 1 to 1 ½ tbsp. oil. When the oil becomes hot, add ¾ tsp mustard seeds and ¾ tsp cumin seeds. Let them splutter.
  • Add chopped onions, green chillies and  curry leaves
  • Sauté until the inions turn pink. If using potatoes, drain the water completely and add the cubed potatoes to the pan. Sauté for 2 to 3 minutes.
  • Cover the pan and cook on a low heat until the potatoes are soft cooked. More oil can be added if required.
  • Once the potatoes are cooked thoroughly, sauté them on a higher flame for 1-2 mins. Add turmeric.
  • Add softened poha and mix well
  • Cover and steam on a low  heat until  poha becomes hot. Stir in between to prevent burning. If you feel the poha is too dry, then you may sprinkle some water in between. Sprinkle coriander leaves and roasted peanuts.
  • Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served
  • Garnish with fine chopped coriander leaves and roasted peanuts. Sprinkle some grated coconut or crunchy sev.