Step 1

Take poha in a large strainer.

Step 2

Wash it 1-2 times by gently swifting them with your fingers under running water. Drain the excess water through a strainer. Sprinkle salt and sugar over it, mix/toss well and keep aside.

Step 3

Heat 2-tablespoons oil in a pan. Add mustard seeds; when they start to splutter, add cumin seeds, green chilies, curry leaves, peanuts and a pinch of asafoetida. Allow them to sizzle until chilies turn crisp for approx. 30-40 seconds.

Step 4

Add chopped onions and sauté until onions turn translucent.

Step 5

Add chopped potatoes and salt (add salt only for potatoes).

Step 6

Mix well and cook covered until potatoes turn tender. This will take around 3-4 minutes. Stir in between occasionally to prevent sticking.

Step 7

Add turmeric powder.

Step 8

Mix well and cook for a minute.

Step 9

Add soaked poha.

Step 10

Mix well.

Step 11

Cook for 2-3 minutes. Add lemon juice, dry grated coconut and finely chopped coriander leaves.

Step 12

Mix well and turn off the flame. Batata poha is ready for serving.