Poha

• To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.

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• Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely. I rinse them twice.

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• Cover and set it aside to soften. Meanwhile, prepare the vegetables.

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• Press a few flakes of poha in between your thumb and forefinger, they should be soft and break easily. If they don't then sprinkle little water over it and cover it.

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• When they turn soft enough add sugar and salt. Run your fingers through the poha to break the lumps and spread the salt.

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• Heat a pan with oil and fry the peanuts on medium heat/flame until golden and crunchy.

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• Remove the peanuts to a plate and set aside

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• To the same pan, add mustard and cumin.

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• When they begin to pop, add asafoetida, onions, curry leaves and green chillies.

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• Saute until the onions turn light pink.

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• Optional: Add cubed potatoes or mix veggies and saute for a minute. Cover and cook n a low flame until soft and cooked completely. If needed, can sprinkle some water and cook. Once done, saute for another minute.​​

• Add turmeric and poha. Mix well and cover the pan.

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• Cook on a very low flame until it turns hot. If you feel that the poha is too dry, you may sprinkle some water and continue to steam. 

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• Turn off the flame when poha has softened and becomes hot. Remove from the heat. Taste and add more salt if needed and squeeze lemon juice.

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• Garnish poha with coriander leaves and roasted peanuts. You may even top it with sev or farsan or fresh coconut. Serve hot!