• 1 cup poha/chidva (pressed rice)
  • 1 Tbsp oil
  • 1/8 tsp asafoetida
  • 1 tsp mustard seeds
  • 1/2 cup onions-chopped fine
  • 8-10 curry leaves
  • 2-3 whole red chilies
  • 1/2 cup potatoes-diced small
  • 1/2 tsp turmeric
  • 2 tsp salt or to taste
  • 1 tsp green chilies-finely chopped or to taste
  • 1 Tbsp lemon juice
  • 1 Tbsp chopped coriander leaves
  • Lemon wedges for garnish



  • Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
  • Heat the oil in Sunflame Hard-Anodized Taper-Frypan and add the asafoetida, mustard seeds, curry leaves, onions and the whole red chilies.
  • When onions are light brown, add potatoes, and turn around till they look a bit glossy.
  • Add the turmeric and sauté over low heat till the potatoes are cooked through.
  • Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.
  • Shut off the heat, and mix in the green c, lemon juice and half of the coriander.
  • Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.

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