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18th May 2012

Image by Kishi Arora

Kandha Batata Poha

by Kishi Arora

Ingredients:

1 cup beaten/flatten rice (poha)

1/4 cup roasted peanuts

1/4 cup grated coconut (optional)

1 stalk curry leaves

2-3 green chilies

1 dry red chili

1 cup green peas

2 tsp lime juice

1 tbsp raw mango powder

2 tsp red chili powder

Pinch of Asafetida

1 ½ tbsp vegetable oil

1 tsp turmeric powder

2 onions diced small

1 small potato diced

1/2 tsp mustard seeds

Coriander leaves to garnish

Salt to taste

Preparation:

Wash poha until clean. Drain water, sprinkle a handful of clear water on the rice and set aside, then loosen it gently after 15 minutes, breaking lumps with fingers.

In a heavy saucepan, heat oil and add asafetida, dry red chili, mustard seeds and then onions. Stir for 5 mins until translucent. Add potatoes, and cook them until they are golden brown and have a crisp edge. Add turmeric and mix well.

Add chilies, spices, curry leaves, poha and roasted peanuts. Mix well and adjust salt and lime as per taste.

Add coconut and coriander leaves for garnish.

Serve hot with green chutney and chai.

A curiosity:

Poha is eaten all over India, and has different names in each state:

Pauwa or Poha (Hindi)

Pohe (Marathi)

Chindé (Bengali)

Chira (Assamese)

Phovu (Konkani)

Chudaa (Oriya)

Atukulu (Telugu)