- Pohé (rice flakes, 1 or 2 handfuls per serving)
- Onions (1/6th the amount of pohé)
- Potatoes (same as the onions or a little more)
- Green chillies (1 inch per serving)
- Ginger (1/2 or 1 inch block)
- Curry leaves (4 - 8 leaves)
- Turmeric powder (1 or 2 pinches)
- Mohri / Rai (mustard seeds, 1 or 2 pinches)
- 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.