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Poha

The first one is the Maharashtrian Kanda batata poha recipe which we make often for our breakfast. Here Kanda translates to onions and Batata to potato in Marathi. So this one is made with onions and potatoes. You can use both or skip any one of them. Or replace potatoes with some green peas.

Ingredients

2 cups poha (medium flakes)
¾ to 1 cup fresh grated coconut
1 medium onion (½ cup finely chopped)
1 to 2 green chilies (chopped, adjust to taste)
1/3 cup coriander leaves (fine chopped)
1 teaspoon powdered sugar (or fine sugar)
½ teaspoon salt (adjust to taste)
1 medium lemon (adjust to taste)
1 to 2 tablespoons coconut water or plain water
¼ to ½ teaspoon mustard seeds
1 tablespoon oil (more if needed)
2 sprigs curry leaves (torn or chopped)
1 pinch hing / asafoetida
1 to 2 pinches turmeric
¼ cup peanuts

Recipe

To begin with I sieve the poha so any fine powdery stuff can be easily separated. Then add them to a large plate. You will be making the dadpe poha in this.
Add onions, grated coconut, salt, powdered or fine sugar, lemon juice and coriander leaves.
Mix all of them. You will see the poha is still dry. At this stage splash little coconut water or plain water if needed. Traditionally it is made with coconut water but plain water can be used. Give a good mix. Cover this and set aside until soft. If you think it is too dry sprinkle little more water. But take care not to add a lot else it will turn mushy.
Taste test. Add more salt, sugar and lemon juice if needed. This is how mine looked after it softened. Cover this until soft for 5 to 10 mins. Onions and fresh coconut release some moisture so sprinkle more water only if needed after 10 minutes.
Pour 1½ tablespoon oil to a pan and heat it. When the oil becomes hot, add mustard seeds, chopped green chilies and torn curry leaves. When the curry leaves turn crisp, turn off. Add 1/8 teaspoon hing and a pinch of turmeric (optional).
Pour this to the premixed poha. Cover it immediately so the flavors are absorbed.
Meanwhile, roast the peanuts in the same pan until golden and crunchy. I do not prefer to do it with the tempering as the peanuts soften a bit when covered. Add these just before serving.
Let the dadpe pohe soften to your liking. We like ours a bit chewy and not too soft. If it is not soft then you may sprinkle little water or coconut water. Then transfer to serving bowls. Top with roasted peanuts.

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