Kanda Poha

Ingredients

• 150g thick poha (flattened rice)
• 1 large onion, finely sliced
• 1 medium potato, diced small (optional)
• 2 tbsp peanuts, raw
• 2 tbsp neutral oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 green chillies, slit lengthways
• 1/2 tsp ground turmeric
• 1 tsp sugar
• 3/4 tsp salt
• Juice of half a lemon
• 3 tbsp coriander leaves, chopped
• 2 tbsp fresh grated coconut
• Handful of nylon sev, to serve

Before you cook

• Tip the poha into a colander and rinse under a gentle stream of cold water for about 30 seconds.
• Shake the colander well and leave the poha to sit and swell for 10 minutes.
• Sprinkle the turmeric, sugar and salt over the drained poha and fluff it through with your fingertips.
• Slice the onion, slit the chillies and chop the coriander.

Steps

1. Warm the oil in a wide kadai or frying pan over medium heat.
2. Fry the peanuts for 2 minutes until they darken a shade and smell toasted, then lift them out onto a plate.
3. Drop the mustard seeds into the same oil and wait for them to crackle, about 20 seconds.
4. Add the cumin seeds, curry leaves and green chillies and stand back from the spitting.
5. Add the diced potato and fry for 5 minutes until the cubes are tender at the centre.
6. Add the sliced onion and cook for 4 minutes until soft and translucent but not browned.
7. Return the peanuts to the pan and stir once.
8. Add the seasoned poha and fold it through gently with a flat spatula, lifting rather than stirring so the flakes stay whole.
9. Cover the pan and steam over low heat for 2 minutes.
10. Uncover, squeeze in the lemon juice and fold through the coriander.
11. Taste and add a pinch more salt or sugar to balance the sourness.
12. Serve straight away scattered with grated coconut and a generous shower of sev.