Potato & Roasted Peanut Poha
Serves: 4 people as a snack
Takes: Up to 15 mins
A recipe I grew up with, Poha is a popular breakfast dish in Maharashtra made from flattened rice flakes and spices.
You can buy the rice flakes from all ethnic shops and is often called beaten rice as it's uncooked rice that has been beaten to form flat dry flakes. They are quick to cook and this recipe uses cooked potatoes (great if you have leftovers) and roasted peanuts, but it is very common to add tomatoes, peas and even raisins.
Ingredients
250g poha (flattened or beaten rice)
2 tablespoons oil, I like rapeseed
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves, leave them out if you don't have fresh
1 small onion, finely sliced
1 green chilli, finely sliced
1 small potato, roughly chopped and boiled until just soft
good pinch of red chilli powder
1/2 teaspoon turmeric powder
25g roasted peanuts
2 tablespoons fresh coriander, roughly chopped
juice of 1/2 lemon or lime, to taste
salt and sugar, to taste
Method
Gently wash the poha in a sieve and leave aside to drain. Check it has softened after a few minutes, and sprinkle over a little water if you need to.
In a frying pan, gently heat the oil and add the mustard seeds and cumin seeds.
After a minute they will start to sizzle, stir in the curry leaves (if using), onions and green chilli.
Allow to soften for a few minutes and then add in the potatoes, chilli powder, turmeric powder and peanuts.
Stir well and add the slightly softened poha.
Stir well trying not to break up the potatoes and allow to cook for a few minutes until it is warmed through.
Sprinkle in the fresh coriander and stir in a good pinch of salt, sugar and lemon/lime juice.
Taste and adjust the seasoning before serving hot with a nice cup of homemade chai.
My Tip: Curry leaves lose their flavour once dried so only use them fresh. You can always pop an extra bag in your freezer and use them from frozen.
