Serves 4
Time taken: 30-40 min

Ingredients

2 cups thick poha
1 onion, chopped
2 potatoes, chopped small
½ cup roasted peanuts
2 green chilies
2 tbsp chopped coriander leaves
4 tbsp freshly grated coconut (or dessicated coconut)
¼ tsp turmeric powder (haldi)
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp asafetida (Hing)
1 tsp oil
Salt
Water

Instructions

• In a bowl, soak poha in enough water to cover the surface and a few millimeters above.
• I like my poha soft, so I let it sit for half an hour, or until all the water is soaked. If you like it tougher, then drain out the water and let it sit for about 10 minutes.
• Heat oil in a pan and add the mustard and cumin seeds.
• When they splutter, add the asafetida, onion, stir and add potatoes.
• Cook until the potatoes are done.
• Add groundnuts and stir until they brown.
• Add the poha, turmeric powder, chili powder and salt. Mix well.
• Serve garnished with coriander leaves and coconut. I also like to top it up with farsaan or namkeen.

Variation: You can skip the potato and add extra onion to make it kanda poha. However, my personal favourite version of this is with lots of vegetables. I frequently add carrots and peas along with the potatoes and love the final result.

I also love to garnish it with pomegranate, raw onion, coriander, grated coconut and namkeen or sev.