Poha

Nutrition values are AI-estimated based on ingredients.

• 2 cups medium-thick flattened rice (poha)
• 3 small potatoes
• A handful of green chilies
• A generous amount of fresh cilantro (coriander leaves)
• 1 lemon
• Some cooking oil
• A small spoon of cumin seeds
• A small spoon of fennel seeds
• A handful of peanuts
• A few sprigs of curry leaves
• A handful of cashew nuts
• A small amount of raisins
• A small spoon of turmeric powder
• A spoonful of ginger-green chili paste
• A pinch of sugar
• Salt to taste
• A splash of water
• A sprinkle of Jiravan masala
• Finely chopped red onions
• Ratlam sev

1. 1Peel and finely dice the three small potatoes into small cubes.
2. 2Finely chop the handful of green chilies and the generous amount of fresh cilantro.
3. 3Slice the lemon into wedges for garnish and later for juice.
4. 4Heat some cooking oil in a pan.
5. 5Add a small spoon of cumin seeds and a small spoon of fennel seeds to the hot oil and allow them to temper.
6. 6Add a handful of peanuts and sauté until lightly roasted.
7. 7Introduce a few sprigs of curry leaves, a handful of cashew nuts, and a small amount of raisins to the pan and briefly sauté the mixture.
8. 8Add the diced potatoes to the pan, mix with the other ingredients, cover with a lid, and cook over medium heat until tender.
9. 9While the potatoes are cooking, thoroughly wash the 2 cups of flattened rice (poha) under running water and drain in a colander.
10. 10Once the potatoes are cooked, add the chopped green chilies, a small spoon of turmeric powder, a spoonful of ginger-green chili paste, and a pinch of sugar to the pan.
11. 11Mix everything well and add a splash of water to help the spices cook and create a slightly moist base.
12. 12Add the washed and drained poha to the pan, followed by salt to taste, a squeeze of lemon juice, and the chopped cilantro.
13. 13Gently fold and mix the mixture with a spatula until the poha is uniformly coated and vibrant yellow in color.
14. 14Cover the pan again and allow the poha to steam on low heat for about two to three minutes.
15. 15Serve the prepared poha on a white oval platter, generously garnished with a sprinkle of Jiravan masala, finely chopped red onions, and Ratlam sev, with additional lemon wedges on top.

These instructions are our analysis of the original video. Watch on YouTube →