Pohe

Ingredients:

v  1 cup flattened rice flakes (pohe)

v  1 medium-sized onion, finely chopped

v  1 medium-sized potato, peeled and diced

v  1/4 cup peanuts

v  1 green chili, finely chopped (adjust according to your spice preference)

v  1/2 teaspoon mustard seeds

v  1/2 teaspoon cumin seeds

v  A pinch of asafoetida (hing)

v  8-10 curry leaves

v  2 tablespoons oil

v  1/2 teaspoon turmeric powder

v  Salt to taste

v  Fresh coriander leaves for garnish

v  Lemon wedges for serving

Optional toppings:

v  Grated coconut

v  Sev (crispy chickpea flour noodles)

v  Pomegranate seeds

Instructions:

Rinse the flattened rice flakes (pohe) under running water for a few seconds and drain well. Keep it aside.

Heat oil in a pan or kadai over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.

Add the diced potatoes and peanuts to the pan. Cook for a few minutes until the potatoes turn slightly golden and crispy.

Add the chopped onion and green chili to the pan. Sauté until the onions become translucent.

Add turmeric powder and salt to the pan. Mix well to coat the ingredients evenly.

Reduce the heat to low and add the rinsed flattened rice flakes (pohe) to the pan. Gently mix everything together, ensuring the pohe is well coated with the spices. Cook for a couple of minutes until the pohe is heated through.

Turn off the heat and garnish with fresh coriander leaves.

Serve the Pohe hot, accompanied by lemon wedges. Optionally, you can sprinkle grated coconut, sev, or pomegranate seeds on top for added flavor and texture.

Enjoy the delicious and comforting Pohe for breakfast or as a light meal any time of the day!

Note: You can adjust the quantities of ingredients and spices according to your taste preferences.