Cherry & Dennis Helper Habitat
Indian Kanda Poha
印度香料扁米飯 Poha
Recipe overview
Thick flattened rice softens after a quick rinse, then cooks with mustard seeds, curry leaves, onion and potato before a lemon finish.
01
Ingredients
Main ingredients
- 250 g thick flattened rice poha
- 150 g potato
- 1 medium onion
- 50 g plain peanuts
- 8 curry leaves
- 20 g coriander leaves
- 1/2 lemon
Seasoning
- 1/2 tsp mustard seeds
- 1/2 tsp ground turmeric
- 2 tbsp cooking oil
- 1 tsp sugar
- 3/4 tsp salt
02
Tools
- strainer
- chopping board
- knife
- lidded frying pan
- spatula
03
Steps
Step 1
Rinse flattened rice quickly twice in a strainer and drain
Rinse flattened rice quickly twice in a strainer and drain; do not soak it.
Step 2
Toss the damp poha gently with sugar
Toss the damp poha gently with sugar, salt and turmeric.
Step 3
Dice potato into 1 cm pieces
Dice potato into 1 cm pieces, chop onion and mince coriander.
Step 4
Toast peanuts in 1/2 tbsp oil in a pan until crisp
Toast peanuts in 1/2 tbsp oil in a pan until crisp, then remove.
Step 5
Add remaining oil to the pan and fry mustard seeds until they begin to pop
Add remaining oil to the pan and fry mustard seeds until they begin to pop.
Step 6
Add curry leaves and stir about 20 seconds without burning them
Add curry leaves and stir about 20 seconds without burning them.
Step 7
Add onion and cook about 2 minutes until softened
Add onion and cook about 2 minutes until softened.
Step 8
Add diced potato
Add diced potato, cover and cook over low heat for about 8 minutes until tender.
Step 9
Add seasoned poha and fold gently through the potato
Add seasoned poha and fold gently through the potato.
Step 10
Cover and steam over low heat for about 2 minutes until soft but separate
Cover and steam over low heat for about 2 minutes until soft but separate.
Step 11
Turn off heat
Turn off heat; fold in toasted peanuts, coriander and lemon juice.
Step 12
Taste and serve immediately
Taste and serve immediately, checking the flakes remain distinct, not mushy.
Common mistakes
- Long soaking makes poha mushy
- Adding poha before potato is tender
- Overmixing breaks the flakes
Tips
Use thick poha and rinse only until a flake crushes easily between fingers.
