Kaanda-Bataata-Pohé

As usual, a recipe (-) instructions (+) tips to let you know what I think is the best way to do it.

Ingredients:

1. Pohé (rice flakes, 1 or 2 handfuls per serving)
2. Onions (1/6th the amount of pohé)
   
3. Potatoes (same as the onions or a little more)
   
4. Green chillies (1 inch per serving)
   
5. Ginger (1/2 or 1 inch block)
   
6. Curry leaves (4 - 8 leaves)
   
7. Turmeric powder (1 or 2 pinches)
   
8. Mohri / Rai (mustard seeds, 1 or 2 pinches)
9. Oil (I use groundnut oil, enough to fry the onions and potatoes)

Tip: Check the type of pohé you have. There are at least 3 kinds: thin, medium, and thick. This recipe requires the medium variety. However, the medium ones might be thinner than actually required, and if so, you'll need to soak them for only 1 or 2 minutes. If they are thick enough, you can soak them first, chop the onions, potatoes, and chillies, and then begin heating the oil.

Tip: Throw the chillies and curry leaves in first, add the onions, and then the turmeric powder so that it doesn't get burnt.

Tip: Sauté the onions for a minute, and then add the potatoes and stir until the turmeric is evenly spread.

Tip: Cover the mixture for a few minutes (while stirring in between) until the potatoes are soft enough.

Tip: Separate the pohé if they're chunked after soaking, and add them to the mixture. Stir until the turmeric powder is evenly mixed.

Tip: Cover for 1 or 2 minutes, stir once more, then cover again, and keep it on a low flame for another 30 secs - 1 min.


Serving tip: Enjoy them with a cup of hot Indian chai / cool chocolate milk / cold coffee. Good for those who simply can't gulp down dry morsels.

Garnishing: You can add shev (pronounced "shave" or sev ["save"] in Hindi).

Serving tip for the health conscious: Garnish with fresh coriander leaves and / or wet coconut meat.

Good for a morning or evening snack. We usually brunch on this.