Main: 2 cups Thick Poha (flattened rice), rinsed and drained.
Tempering: 2 tbsp Oil, 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 pinch Hing (Asafoetida).
Aromatics: 1 large Onion (finely chopped), 2 Green chilies (slit), 10-12 Curry leaves.
Vegetables: 1 small Potato (peeled and finely cubed), ¼ cup Green peas.
Spices: ½ tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Sugar (optional), Salt to taste.
Garnish: Fresh coriander (chopped), ¼ cup Roasted peanuts, Fine Sev, Lemon wedges.
Prep the Poha: Place the poha in a colander. Rinse it under running water for 30 seconds. Toss gently with salt, turmeric, and sugar. Set aside to soften (do not soak in water).
Sauté Vegetables: Heat oil in a pan. Add mustard seeds, cumin, and hing. Once they splutter, add the cubed potatoes and cook until golden and tender.
The Base: Add the chopped onions, green chilies, and curry leaves. Sauté until the onions become translucent.
Combine: Add the red chili powder and green peas. Mix well. Add the softened poha to the pan.
Steam: Gently toss everything together until the poha is evenly coated in the yellow masala. Cover with a lid and steam on very low heat for 2–3 minutes.
Final Touch: Turn off the heat. Squeeze half a lemon over it and toss in the roasted peanuts and fresh coriander.
Serve: Dish it out hot, topped with plenty of crispy Sev and an extra lemon wedge on the side.