Poha

Method

Rinse the flattened rice gently under cold water for a few seconds and drain thoroughly; the rice should remain slightly firm, not mushy. Heat oil in a large pan and add mustard seeds, allowing them to splutter for a few seconds, then add curry leaves and fry until fragrant. Add the chopped onion and green chilli, sauteing for 2-3 minutes until the onion becomes translucent. Stir in the peanuts, turmeric powder, and drained rice, mixing well to coat everything evenly with oil and spices. Add the boiled potato pieces and salt, tossing gently for 2-3 minutes until everything is heated through and well combined. Finish with fresh coriander and lemon juice, stirring through gently, and serve immediately whilst warm.