3 cups poha (rice flakes)
1 medium-sized potato – boiled and chopped
1/2 onion – chopped finely
1/4 cup peas – boiled (or frozen and thawed)
2-3 tbsp carrots – boiled and chopped (optional)
1 green chilli – finely chopped
4-5 curry leaves
1/2 tsp cumin (jeera) seeds
4 tbsp oil
salt & lemon juice – to taste
1 tsp turmeric powder
1 tsp sugar
chopped cilantro – for garnish
thin sev or shredded coconut – for garnish (optional)
Take the poha (puffed rice) in a bowl and wash it thoroughly with water. Soak them in water for 1 min, then transfer to a colander and let all the water be drained. leave them while you prepare the other stuff. They will puff up a little and get softened as they soak the water.
Take the chopped carrots and peas in a bowl, add a little water and microwave them for 5 mins until they become soft and cooked. Alternately, you can boil them along with the potatoes.
Take 4 tbsp oil in a non-stick pan, add the curry leaves and the cumin seeds. When they start spluttering, add the chopped green chillies and the onions. Saute them till they turn slightly pinkish-golden in color.
Add all the boiled vegetables, sugar, salt and turmeric powder and cook for 5 mins. Finally add the soaked poha and mix everything well ltogether, evenly coating with oil and spices. Sprinkle a little water if desired, then cover with a lid and let it cook for another 8-10 mins, stirring occasionally to prevent sticking to the vessel.
Add the chopped coriander, leaving some for garnish, and give it a final stir. Remove from flame and transfer to a serving bowl.
Garnish with some more chopped cilantro and shredded coconut or sev if you like. Serve the Aloo(Batata)Poha hot with a cup of tea for breakfast, or some lemonade on a breezy summer evening!