Classic Indian Masala Poha

Instructions

1. 1

   Place 200 g poha in a mesh colander and rinse gently under cold tap water for 30 seconds. Drain thoroughly and let sit in the sink so it softens. Dice 150 g potato into small 1 cm cubes, finely chop 100 g yellow onion, and slice 15 g green chilies. Set a wide nonstick skillet on the stove.

2. 2

   Heat 30 ml vegetable oil in the skillet over medium heat. Add 40 g raw peanuts and cook for 2 to 3 minutes, stirring constantly with a wooden spoon, until they turn golden brown and smell nutty. Scoop out the crunchy peanuts onto a paper towel-lined plate using a slotted spoon, keeping the warm oil in the skillet.

3. 3

   Add the diced potatoes to the hot oil in the same skillet over medium heat. Cook for 6 to 8 minutes, turning frequently with a wooden spoon, until the potato edges turn golden crisp and the centers are fork-tender. If the potatoes begin to stick or scorch, lower the heat slightly and add 1 tablespoon of water.

4. 4

   Add the chopped onions and sliced green chilies directly to the skillet with the potatoes. Cook over medium heat for 3 to 4 minutes, stirring often, until the onions become soft, translucent, and sweet. The potatoes will absorb the mild garlic-like aroma from the sweet onions during this quick sauté.

5. 5

   Turn the heat down to low. Add 3 g ground turmeric and 5 g fine salt directly into the oil, stirring for 30 seconds until fragrant and bright yellow. Gently fold in the softened poha and the reserved fried peanuts until the flattened rice turns completely yellow. Stir carefully so the delicate poha grains do not mash.

6. 6

   Cover the skillet tightly with a lid and let the poha steam over low heat for 3 minutes until heated through and soft. Turn off the heat. Scoop the warm poha into wide shallow bowls. Serve immediately garnished with chopped fresh cilantro and an optional squeeze of fresh lemon juice for a bright citrus finish.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min