Rice flakes or poha are rich in iron, the deficiency of which can lead to anaemia and cause fatigue in the mother and low birth weight in the baby.
2 cups beaten/flattened rice flakes, thick variety (Poha)
1 med-large potato, scrubbed and cubed
1/4 cup Peanuts, skinned
1 tsp Mustard
1 tsp Cumin
1 Jalapeno sliced(or use 2-3 thin green chillies, as per taste)
1 medium Onion, chopped
1/4 tsp Turmeric
1 tsp Sugar (optional)
Salt to taste
Garnish: Cilantro leaves, Curry leaves and Lemon Juice to taste
Wash the poha well with cold water.
Let it sit in a colander and drain the excess water.
While that`s draining, dry toast the peanuts on a skillet until golden-reddish brown. Set aside.
In the same skillet add around 1-2 tsp oil.
Drop the mustard in it and when it starts popping, add in the cumin.
When it gets aromatic, add the onion, chillies along with salt and half of curry leaves (tear it to release more flavor).
You can otherwise add the curry leaves towards the end or add all the curry leaves at this point.
It doesn`t really matter, but I usually love to saute half the curry leaves right in the beginning to imbibe its flavor and add the remaining towards the end for its freshness and color.
Give it a quick stir and add the turmeric.
Cook for 1-2 minutes until the onion gets soft.
Add the chopped potatoes and mix until combined.
Sprinkle some water and close it with a lid.
The sprinkling of water is done to help the potatoes cook by way of steaming in a closed pan.
Cook until the potatoes are done (they will be soft when pressed) - takes around 6-8 min.
Now add sugar and poha along with roasted peanuts and toss until well combined.
Keep the flame low, close the lid and let this sit for 5-10 minutes.
This slow steaming helps to give it more moistness along with flavors to mingle very well with rice flakes.
This makes the roasted peanuts soft, so if you like to retain the crunch, add it after this.
Just a few minutes before serving, add chopped cilantro, remaining curry leaves and lemon juice.
Stir and serve hot.