Maharashtrian Pohe Kanda Batata Flattened Rice

Method

1. 1

   Rinse the poha correctly: Place 2 cups thick poha in a wide strainer. Pour water over it slowly — not a running tap, just a gentle pour — and toss the poha as you pour. The thick poha just needs a quick rinse to soften slightly. It should absorb the water and become just soft — if you pinch a flake it should give easily with no hardness. Do not soak in water — soaking makes it mushy. Drain immediately and leave in the strainer for 5 minutes.

2. 2

   Season the rinsed poha: Sprinkle 1/4 tsp turmeric, 1 tsp sugar and salt over the rinsed poha in the strainer. Toss gently with your hands to coat all the flakes. The turmeric gives the poha its characteristic yellow colour.

3. 3

   Heat oil in a wide pan: Heat 2 tbsp oil in a wide pan on medium.

4. 4

   Add mustard seeds: Add mustard seeds — wait for them to pop.

5. 5

   Add curry leaves and asafoetida: Add curry leaves (they will crackle) and asafoetida. Stir 10 seconds.

6. 6

   Cook the potato: Add the small potato cubes. Stir to coat with the oil. Cover the pan with a lid. Cook on medium heat for 6 to 8 minutes until the potato is cooked through. Check every 2 minutes — add 1 tbsp water if sticking.

7. 7

   Add onion and green chilli: Add finely chopped onion and slit green chilli. Cook uncovered on medium heat for 4 minutes until the onion turns translucent and soft.

8. 8

   Add ginger paste: Add ginger paste. Stir 1 minute.

9. 9

   Add the seasoned poha: Add all the turmeric-seasoned poha to the pan. Gently toss and fold everything together using a wide spatula — a folding motion, not stirring. Mix only until the poha, potato and onion are evenly combined. Do not mix aggressively — thick poha flakes break.

10. 10

    Rest 2 minutes then serve: Cover the pan for 2 minutes on low heat. Open the lid. Add lemon juice. Add fresh grated coconut, coriander leaves and a small handful of sev on top. Serve immediately.

11. 11

    Note: Kanda Batata Pohe (kanda = onion, batata = potato in Marathi) is the breakfast of Maharashtra — it is essentially what every Maharashtrian child grew up eating before school and what every guest is served. The thick poha is specifically the Maharashtra variety — thin poha makes a completely different dish. Served with a glass of chai, this is the complete Maharashtra morning.