Gently rinse the flattened rice (poha) in a colander under running water for about 1-2 minutes until it softens slightly but doesn't become mushy. Drain well and set aside.
Finely chop the onion, slit the green chilies, and finely dice the potato.
In a large pan or kadai, heat oil over medium heat.
Add mustard seeds and cumin seeds. Let them splutter. Then add asafoetida and curry leaves. Sauté for a few seconds.
Add the chopped onion and green chilies. Sauté until the onion turns translucent.
Add the diced potato and roasted peanuts (if using). Cook until potatoes are tender, stirring occasionally. You can cover the pan for faster cooking.
Stir in turmeric powder, salt, and sugar. Mix well.
Gently add the rinsed and drained poha to the pan. Mix everything thoroughly but carefully, ensuring the poha doesn't break.
Cover the pan and let it cook on low heat for 2-3 minutes, allowing the flavors to meld and the poha to soften further with the steam.
Remove from heat. Squeeze in lemon juice and garnish with fresh coriander leaves. Serve hot.
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