Kanda batata poha (pounded rice with onion and potatoes)
Along with the chopped cilantro suggested here, desiccated coconut and a small mountain of sev (deep-fried, crunchy “noodles” of chickpea flour) are among the more lavish poha toppings in India. A dollop of yogurt is wonderful on the side, along with your favorite Indian pickle or even a poached egg.
If there’s an option, buy thick poha rather than thin; it can be soaked and gently stirred without breaking up. Feel free to substitute other grains for poha, but choose ones that cook fast without much water, so that the final dish is dry and not soggy. Cooked, leftover rice, sprinkled with a little water as if for reheating it in the microwave, works well, as does instant oatmeal, rinsed as per the poha recipe. A beautiful marigold yellow, poha is also respectable at the dinner table, where it can take the place of mashed potatoes, pilaf or polenta.
The rice flakes can also be deep-fried until crisp as potato chips; mixed with other crunchy additions such as peanuts or coconut, they are known as chivda, a popular snack that’s homemade, store-bought or served in newspaper cones on the street all over India.
Heat the oil in a skillet or saucepan large enough to accommodate all of the poha. Add the potatoes, season with a pinch of the turmeric powder and salt, and stir to coat. Cover and cook over medium heat until the potatoes are just tender, about 5 minutes. Remove from heat and strain the potatoes from the pan, leaving the oil behind.
While the potatoes are cooking, put the poha in a bowl or fine strainer. Run under a cold tap for 5 seconds, then pour off or shake out excess water. The poha should be well-moistened but not soggy. Add the rest of the turmeric, the lime juice and ½ teaspoon salt, or to taste, and mix well.
Reheat the oil in the skillet over medium-high heat, adding a little more if necessary. When the oil is hot, add the mustard seeds and fry until they jump around in the pan, 30 seconds to 1 minute. Add the asafetida powder and curry leaves. Stir once and reduce the heat slightly, then add the onion and cook until soft and fragrant, about 5 minutes.
Add the peanuts and the green chiles and cook, stirring, until the peanuts and onion are lightly browned, about 3 minutes.
Add the fried potatoes back to the skillet, then lower the heat and stir in the poha. If the poha feels overly dry, add a tablespoon or two of water. When everything is evenly combined, cover, reduce the heat to medium-low, and continue to cook the poha until it is heated through, about 3 minutes.
Taste, adjusting the seasoning with an additional ½ teaspoon salt, or as desired. Remove from heat and stir in the cilantro.Serve the poha with a few spoonfuls of yogurt on the side and your favorite Indian pickle. It is also delicious with poached eggs.
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