A wholesome homely breakfast staple to households from the Maharashtra state of India. This recipe is what I have grown up eating and enjoyed it each time.
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Total cook time: 40 minutes
- I use medium rice flakes and for this dish I would recommend using medium to thick flakes.
- Add the poha (flattened rice) to a sieve and wash it under cold running water for 1 minute to soften it. Ensure it is not kept under running water for longer as it may turn soggy. Leave aside as the remaining water drains out from the sieve.
- In a pan, heat the oil/ghee.
- Once hot, add the mustard seeds, curry leaves, peanuts and chopped green chilli.
- Once the mustard seeds crackle and peanuts brown, add the chopped onion and cook until golden brown on medium heat.
- Add the potatoes with a 1 tbsp water, salt and tumeric powder (You may require a few more spoons of water if the potatoes stick to the pan).
- Cover with a lid and cook on medium heat for 5-6 minutes until the potatoes soften.
- Add the tomatoes and cook for a further 2-3 minutes.
- Add the chopped coriander leaves and stir.
- Add the soaked flattened rice and stir until it’s evenly yellow.
- Cook and stir for a further 2-3 minutes on low heat ensuring it does not stick to the base.
- Add the fresh lemon juice, stir and serve.
Hope you enjoy this!