Kanda batata poha

Poha is a very famous dish in Maharastra. It really tastes great. It is also very quick and easy to prepare. For more nutrition, you can add vegetables in poha like boiled green peas and finely grated carrots. Use a variety of carrots that is not very sweet.

Use thick bottomed skillet for cooking poha, so you can cook without anything sticking to the bottom. Flame should be low while cooking.

Note: avoid whole groundnuts for younger kids as they may pose a chocking hazard.

Servings: 2

Preparation time:  15 minutes

Total time:  30 minutes

Ingredients:

• 1 cup thick poha
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 green chilli, chopped
• 6-7 curry leaves
• 1 tbsp groundnuts
• 1/4 tsp asafoetida
• 1 medium onion, chopped
• 1 medium potato, peeled and chopped
• 1 small carrot, peeled and finely grated
• 1/4 cup boiled green peas
• 2 tbsp chopped coriander leaves
• 2 tbsp grated fresh coconut
• Lemon juice

Procedure:

1. Take poha in a large bowl. Add water and rinse lighly twice. Drain the water completely, keep it aside.
2. After 5 mins, add turmeric powder and salt to the poha and mix well.
3. In a thick bottomed skillet, heat oil. Add mustard seeds and cumin seeds. Allow to splutter.
4. Add green chilli, curry leaves, groundnuts and asafoetida. Fry for few seconds.
5. Add chopped onion. Saute till translucent.
6. Now add chopped potato and mix well. Cover the skillet with a lid, and allow to cook the potato completely on low flame.
7. Add grated carrot and boiled green peas. 
8. Add previously soaked poha mixed with tumeric powder and salt. Mix everything well. Cover with a lid. Cook for 5-7 mins on low flame. Stir everything once or twice when it's cooking.
9. Serve the hot poha, sprinkle some lemon juice and garnish with chopped coriander levaes and grated fresh coconut.