Recipe: Appetizing Poha - with an experimental secret

Poha - with an experimental secret.

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Ingredients of Poha - with an experimental secret

1. It's of Prepping the poha.
2. Prepare 2 cups of thick poha (flattened rice).
3. You need 1/2 tsp of haldi (turmeric powder).
4. It's of Main dish.
5. It's 2 tbsp of oil.
6. Prepare 1 tsp of hing.
7. It's 1 tbsp of rai (mustard seeds).
8. Prepare 1 tbsp of cumin seeds.
9. It's 2 of chillies minced (+/- 1 for spice tolerance).
10. You need 1/2 of ginger, minced (can be replaced).
11. You need 1 clove of garlic, minced (can be replaced).
12. It's 1 tbsp of ginger garlic paste (replacement of the above 2 ingredients).
13. You need 1/2 cup of raw peeled peanuts.
14. Prepare 6-8 of curry leaves.
15. You need 3/4 cup of diced onions.
16. Prepare 1/2 tbsp of haldi (if you like the taste of turmeric up this qty to 1 tbsp).
17. Prepare 3/4 cup of potato peeled and diced.
18. It's 1 tbsp of shredded/desiccated coconut.
19. Prepare 1/2 cup of cilantro (coriander) chopped.
20. You need 1/2 of lemon.
21. Prepare 1 tbsp of sugar.
22. It's of Salt to taste.

Poha - with an experimental secret instructions

1. Take 2 cups poha in a plate and spread them to the sides, leaving the center of the plate with a doughnut like structure.
2. Pour water into the plate in the center so that we are not pouring water directly over the poha (the entire poha must be submerged in water).
3. Lightly swirl around with your hand to wash off the powder like layer off the poha.
4. Keep it submerged for 2 minutes and then transfer them to a strainer.
5. Whilst in the strainer add 1/2 tsp haldi and lightly mix the poha; set this aside (for about 10-15 minutes).
6. Start cutting the veggies after you have set this aside to save time.
7. Heat oil in a wok / kadhai at almost full heat.
8. Add hing followed by rai (mustard seeds).
9. Once the mustard seeds start to crackle reduce the heat to half and add cumin seeds.
10. Wait 10 seconds and add the minced chillies.
11. Fry for about 20-30 seconds.
12. Add the ginger and then garlic with about a 15 second delay, if you are using the paste add it together at this point.
13. Fry till the raw aroma of ginger and garlic disappears.
14. Next, add the peanuts and fry them until they become light red; please be careful because it is very easy to burn the peanuts, approximately 1-2 minutes should do them just right.
15. Next add the curry leaves and fry for about 20 seconds.
16. Add the onions and fry until they turn pink.
17. Add the potatoes and salt, and fry for about 2 minutes.
18. Add turmeric powder and then cover and cook until potatoes are tender (keep stirring once in a minute at the least to ensure nothing sticks at the bottom).
19. When potatoes are tender reduce heat to the lowest setting as add the prepped poha.
20. Once you add the poha be very careful as to not to press the dish from top down, else you will end up having rice cakes like texture..
21. Toss the dish from bottom up using a spoon or a spatula, very lightly until the spice mix we made blends in.
22. Next add the shredded/desiccated coconut and continue mixing in same style for about 1 minute.
23. Squeeze half a lemon and mix 4-5 times more.
24. Turn off the heat and add sugar and chopped cilantro and mix for another 2 minutes.
25. Cover for 1 minute before you serve.

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