Wash Poha thoroughly. Then drain all the water and leave it to dry out for 5-10 mins.
2 Cups Poha (Flattened Rice), thick variety
After 10 mins, add red chilli powder and salt.
1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste
Mix the spices lightly with a fork or with your hand, separating them in the process as poha tends to stick together. Do not use too much force otherwise the poha will become mushy.
Roast peanuts in a pan. Be careful that they do not burn. You can also roast the peanuts in a microwave oven. Set the roasted peanuts aside.
1/2 Cup Peanuts
Heat oil in a pan and add the diced potato cubes in it.
1 Tablespoon Oil, 1 Large Potato
Stir them till they become crispy and golden brown.
Place the potatoes on an absorbent paper and set them aside.
Now heat 1 tablespoon oil in the same pan. Add rai (mustard seeds) and wait till they start to crackle.
1 Teaspoon Rai (Black Mustard Seeds)
When the rai (mustard seeds) have stopped crackling, add curry leaves (curry leaves) & green chillies. Saute for 1/2 minute.
4-5 Curry Leaves, 2 Green Chilies
Now add finely chopped onions and fry for 1 min till the onions have turned soft and golden brown in color.
1 Large Onion
Add sugar, haldi (turmeric powder), chaat masala and salt.
1/4 Teaspoon Haldi (Turmeric Powder), 1 Teaspoon Sugar, 1/2 Teaspoon Chaat Masala, 1 Teaspoon Salt, or to taste
Then add the fried pieces of potato and roasted peanuts.
Now add the poha (mixed with spices) to the pan. Mix lightly to coat the poha in masala. Again, do not apply a lot of force while mixing.
Steam the poha for 2-3 min on low flame or low heat. After this remove from heat but don't open lid for another 3-4 min.
Sprinkle the kanda batata poha with few drops of lemon juice. Garnish the poha with coriander leaves, cut green chillies and onion.
1 Teaspoon Lemon Juice
Kanda Batata Poha is ready. Serve it hot. You can also add some spicy namkeen mixture or bhujiya sev for some extra crunch and flavor.