Classic Indian Poha

1.Rinse the flattened rice (poha) in a fine sieve under running water gently until it softens but does not become mushy. Drain well and set aside to drain completely.

2.If using potato, heat oil in a pan over medium heat and fry the diced potatoes until golden and cooked through. Remove and set aside.

3.In the same pan, add the remaining oil. When hot, add mustard seeds (½ teaspoon) and let them splutter.

4.Add cumin seeds (½ teaspoon) and curry leaves (8-10), sauté for a few seconds until fragrant.

5.Add chopped onions and green chili (1). Sauté until onions turn translucent and soft.

6.Add raw peanuts (½ cup) and fry for 2-3 minutes until they are roasted and crunchy.

7.Add turmeric powder (¼ teaspoon) and mix well to coat the ingredients with color.

8.Add the drained poha to the pan along with salt and sugar (1 teaspoon). Mix gently but thoroughly to combine all ingredients without breaking the poha.

9.If using fried potatoes, add them now and mix gently.

10.Cook on low heat for 3-4 minutes, stirring occasionally to heat through and allow flavors to meld.

11.Turn off the heat and squeeze fresh lemon juice over the poha. Mix gently.

12.Garnish with chopped fresh coriander leaves (2 tablespoons) before serving.

13.Serve hot as a breakfast dish or a light snack, optionally accompanied by a cup of chai or yogurt.