Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.
Poha with Potatoes | Batata Poha
Cook some potatoes cubes in ghee until tender but crispy.
Meanwhile, take some medium or coarse poha, more than the amount of potatoes, and soak for 5 – 10 minutes. If using fine poha, soak only for 30 seconds. Drain well. Squeeze well to remove excess water, or spread on a tea towel to dry the excess water.
When the potatoes are cooked, mix well with half a tspn of turmeric, and sea salt to taste. Mix in the poha. Add a fair squeeze of lime, a half tspn of jaggery and a small handful of chopped coriander leaves.
Garnish with chopped peanuts and serve warm.