Ingredients 400 grams of thick variety pressed rice (poha) 3 medium-sized onions, chopped Salt, as per taste 1/2 tsp of sugar 5 tbsp of oil 1 tsp of mustard seeds A pinch of asafoetida 6-7 curry leaves 6-7 green chillies, chopped 1/2 tsp of turmeric powder 1 medium-sized potato, boiled and cut into 1-inch pieces 1 tsp of lemon juice 2 tbsp of chopped coriander leaves
Wash the poha in a colander until moist but not mashed. Include salt and sugar, gently combining them with the poha.
In a non-stick pan, heat oil and incorporate mustard seeds. Once they splutter, add asafoetida and curry leaves, and sauté briefly.
Add onions and continue sautéing. Mix in green chillies and turmeric powder, and sauté for 2 minutes.
Add boiled potatoes and poha. Mix and cook until poha is heated through.