Indian Kanda Batata Poha with Potato and Peanuts (2 Servings)

Quickly rinse 200 g of poha in a colander under cold water and drain well. Leave for 2–3 minutes without mashing, then gently mix in the sugar and half the salt.

Dice the potato into roughly 1-cm cubes and chop the onion and green chilies. Prepare the curry leaves and coriander.

Heat the oil in a frying pan. When the mustard seeds start popping, add chilies, curry leaves and peanuts; stir-fry for 30 seconds.

Add the onions and potatoes. Stir frequently over medium heat for about 8–12 minutes until the potatoes are tender all the way through; cook longer if needed.

Stir in the turmeric and remaining salt, then add the moistened poha. Fold gently so the rice flakes do not become mashed.

Cover and cook on low for 2–3 minutes until the poha is hot throughout. If dry, sprinkle about 1 tablespoon of water and fold once.

Turn off the heat, fold in the lime juice and coriander, and serve warm immediately.