Name: Aloo Poha recipe by Sheena Omana Narayanan at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Poha - 3 cup; Onion - 1 thinly sliced; Green Chillies - 2 chopped finely; Potato - 1 big - chopped to small pieces; Curry leaves - 1 sprig; Mustard seeds - 1 tsp; Turmeric powder - 1 tbsp; Oil as required; Salt to taste; Ground nut - 1/2 cup; Hing - Optional; Coriander leaves - for garnishing; Lemon - 1/2 lemon slice; Grated coconut - optional for garnishing; Sugar 1 tsp

Ingredients Serving: 4

Poha - 3 cup
Onion - 1 thinly sliced
Green Chillies - 2 chopped finely
Potato - 1 big - chopped to small pieces
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Turmeric powder - 1 tbsp
Oil as required
Salt to taste
Ground nut - 1/2 cup
Hing - Optional
Coriander leaves - for garnishing
Lemon - 1/2 lemon slice
Grated coconut - optional for garnishing
Sugar 1 tsp

Instructions

Use thick or medium thick variety of poha available in market.
I have added turmeric powder, salt and sugar into the soaked poha.
The amount of oil is absolutely necessary in poha. Do not reduce the oil in order to make it healthy. It won’t taste good. A little generous amount of oil is necessary for tasty poha.
While cooking the onions, do not overcook them. Let them sweat a little and that’s it. The crunchy bite of onions taste great in poha.
Heat oil, splutter some mustard seeds, add hing, and the add groundnut, fry until it turns little brown in color. Then add green chillies, curry leaves and potato fry for 5 mins (cover the lid of pan while cooking potato).
Add onion once the potato is cooked lightly, add little salt give a nice mix, cover with lid once again and cook.
Add soaked poha to potato mix well and cover with lid again and cook for 3-4 mins. Add lemon juice and switch off the flame.
Poha must be served immediately after cooking.

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