Maharashtra Pohe Kanda Batata Breakfast Classic Pune Style

Ingredients

• 2 cups thick poha (flattened rice)
• 1 medium potato — boiled and cut into small cubes
• 1 medium onion — finely chopped
• 2 green chillies — finely chopped
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1/2 tsp sugar
• 1 tbsp lemon juice
• Salt
• 2 tbsp fresh coriander
• 2 tbsp freshly grated coconut for garnish

Method

1. Rinse poha gently in a strainer under cold water for 30 seconds.
2. Drain. Rest 5 minutes. Fluff gently — the poha should be soft but not soggy.
3. Heat 2 tbsp oil in a wide pan. Add mustard seeds — pop.
4. Add asafoetida and curry leaves.
5. Add finely chopped onion and green chillies.
6. Cook on medium for 4 minutes until softened.
7. Add boiled potato cubes. Toss.
8. Add turmeric and sugar. Stir.
9. Add the rinsed poha. Toss gently to coat every flake with the yellow oil and onion mixture.
10. Add lemon juice and salt. Toss on medium for 2 minutes.
11. Garnish with fresh coriander and freshly grated coconut.