BATATA POHA

Ingredients:

2 cups poha

1 large boiled potato (cut into pieces)

1 onion (finely chopped)

1 green chili (finely chopped)

half bowl green peas

1 tspn mustard seeds (rai)

1 tspn cumin seeds (jeera)

1/2 tspn turmeric powder (haldi)

chopped coriander leaves

few curry leaves

 grated fresh coconut (optional)

lemon piece

2  1/2 tspn oil

2 tspn sugar 

salt as required

Preparations: 

Pick 2 cups poha. rinse the poha in clean running water twice or thrice. use a strainer to rinse the poha. keep the poha in the strainer and rinse it in running water. make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft. the poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer.

Method:

• Heat a pan and add oil, mustar seeds & cumin seeds.
• When seeds splutter add onion and mix it well until it turns golden brown in colour.
• Sprinkle 1/2 tspn turmeric powder, 2 tspn sugar and salt (as required) in the poha. mix it well.
• Add green chilies, curry leaves saute for half a minute.
• Later add pieces of potato, saute the potatoes till light golden and crisp.
• Add the poha. stir gently but very well till everything is mixed evenly.
• Cover the pan tightly with a lid and steam poha for a minute or two on a low flame. switch off the flame and keep the lid covered on the pan for a further 5 minutes.
• Remove the lid and garnish the poha with chopped coriander leaves and grated fresh coconut.
• Serve batata poha hot with lemon pieces.

Poha Cutlet

Ingredients

1 cup poha

3 med Potatoes,boiled and mashed

2 tbsp Oil 

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1 med Onion (finely chopped)

2 tbsp Refined flour (maida)

1 tsp Red chilli powder

2 Green chillies (finely chopped)

1/4 tsp Turmeric powder

Salt to taste

2 tbsp Fresh coriander leaves (finely chopped)

10 cashewnuts (chopped)

1 tbsp Lemon juice

Method:

Soak poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, chopped onion, two tablespoons of refined flour and roast for 2-3 minutes. Add red chilli powder, chopped green chillies, turmeric powder, stir and mix well. Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes, salt, chopped coriander leaves, chopped cashewnuts and lemon juice. Mix well. Divide the mixture into 8-10 equal portions and shape each into a cutlet. Heat sufficient oil in a kadai and deep fry the cutlets till golden brown in colour. Drain onto an absorbent paper and serve hot with green chutney.