In a colander, rinse 3 cups of flattened rice with water till it softens. The crunchiness should be lost, you can easily check this by mashing a couple between your thumb and finger. Let the water drain.
Add a teaspoon of sugar, salt to taste, one teaspoon turmeric powder , some red chilli powder (optional), juice of half a lemon and gently mix. Keep aside.
Now heat some oil in an iron skillet (preferably peanut oil, if you don’t have it use any other oil you have.
Once oil is heated, add a teaspoon of mustard seeds, once they start crackling, add some peanuts.
Add a finely chopped onion after a minute of adding peanuts. Add a pinch of salt (salt cooks the onions faster) and stir. Add some curry leaves, chopped ginger and chopped green chilies (according to the heat that you can handle).
Now add some finely chopped potatoes (finely chopped will cook faster). You can also add some peas if you want.
Once the onions are translucent and potatoes are soft, add some turmeric and coriander powder.
Now add the poha that you set aside earlier and stir to mix all the ingredients.
Put it on low flame and cover. Cook it for 2-3 minutes.
Remove the lid and squeeze a fresh lemon’s juice, add some fresh coriander and some grated coconut (optional).
Stir gently and serve hot with a cup of tea
