Prep time: 5 minutes
Cook time: 15 minutes
For how many people: 2
material:
2 cups thick Poha 1 medium onion, finely chopped (about 1/3 cup) 1 small potato, peeled and finely chopped (about 1/2 cup) 1/3 teaspoon mustard (mustard seeds) 1/2 teaspoon cumin8- 10 curry leaves 1 green chilli, finely chopped 1 pinch of asafetida, optional 1½ tablespoon groundnuts 1/4 tsp turmeric powder 1½ teaspoon lemon juice 1/2 tablespoon sugar 1 tbspn grated coconut, alternate flavorful 2 tbsp oil 1/4 cup pomegranate seeds, optional 2 tables Finely chopped green coriander
Method:
Take poha in a big sieve. Keep it under the tap and wash it in water twice a day (either put 1-2 glasses of water on it). Remove excess water Put salt and sugar on top of it and keep it aside. Heat a 2-tbsp oil in a pan. Insert the mustard; When the mustard blooms, add cumin, green chili, curry leaves, peanuts and a pinch of asafoetida. Allow the chicken to cook for about 30-40 seconds till it becomes crisply. Add the chopped onion and roast it until it becomes light pink. Put the chopped potatoes and salt (only add salt to the potato). Mix well. Cover and let the potatoes cook until it becomes soft. It will take approximately 3-4 minutes. To prevent them from sticking, keep stirring occasionally with a spoon in the middle.Hold the hot powder. Mix well and let it cook for a minute. Put fried poha. Mix well. Let it cook for 2-3 minutes. . Take lemon juice, dry grated coconut and finely chopped green coriander. Mix well and close the gas. Potato Poha is ready to serve. 