Poha Recipe | Maharastrian Aloo Kanda Pohe

Ingredients

• 2½ cup poha
• 2 tbsp oil
• 2 tbsp peanut
• 1 potato, chopped
• ½ tsp mustard
• ½ tsp cumin
• pinch hing
• 2 chilli, finely chopped
• 1 inch ginger, finely chopped
• few curry leaves
• 1 onion, finely chopped
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp sugar
• ½ lemon
• 2 tbsp coriander, finely chopped

Steps

1. With a sieve set in a bowl, rinse 2½ cups poha until the water runs clean. Do not soak the poha in water.
2. Let the poha stand aside for 10 minutes to become non-sticky and soft.
3. After heating 2 tbsp oil in a wok, fry 2 tbsp peanut until crunchy and set aside.
4. Fry 1 potato to a golden, crisp finish, then set aside.
5. Using the same oil, add ½ tsp mustard, ½ tsp cumin, a pinch of hing, 2 chilli, 1 inch ginger and a few curry leaves. Let the tempering splutter.
6. Put in 1 onion, sautéing until it softens.
7. Follow with ½ tsp turmeric, 1 tsp salt and 1 tsp sugar, then sauté until the spices are aromatic.
8. Put the fried peanut and potato back in and mix thoroughly.
9. Gently mix in the poha.
10. Gently mix in ½ lemon and 2 tbsp coriander.
11. Keep the poha covered at a simmer for 5 minutes, or until fully cooked.
12. Enjoy chivda alongside the Kanda Poha.