Ingredients:2 C thick beaten rice (thick poha, easily available at Indian stores)1 medium potato, finely chopped1 medium onion, finely chopped3 to 4 green chillies, slit1/4 C roasted peanuts/cashew1 inch ginger, grated3 pods garlic, grated1 tsp sugar1/4 tsp turmeric powder2 Tbsp lemon juiceSalt to taste2 Tbsp oil1/2 tsp mustard seeds 1/2 tsp cumin seeds Few curry leavesFew pinches Asafoetida
Garnishing:1 Tbsp fresh coconut, grated 1/4 C cilantro, finely choppedHandful of raisins, yellow
Method:1. Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside. In another 10-mins add salt, sugar & turmeric powder. Toss well.2. In a wok heat oil, add mustard seeds wait untill it splutters, add cumin seeds, roasted peanuts, green chillies , ginger, garlic and curry leaves, potato & onion. Cover with lid if neccessary, let the potatoes cook in its own steam until they are soft.3. Now add poha & lemon juice and mix well. Add a tbsp of water/milk at this point of time, if the poha is too dry. 4. Serve hot garnished with the grated coconut, raisins and chopped coriander.
Note: For later usage, always add little water cover with lid and warm up in microwave HIGH for 2 mins.