Ariso Recipes
Potato Poha Stir-Fry
Last update date: February 24, 2012
Enjoy a flavorful delight with Potato Poha Stir-Fry. Brown skin potatoes, poha (flattened rice), and a blend of spices come together in this quick and satisfying dish. SautÔøΩed to perfection with a touch of sweetness, garnished with fresh coriander, and served with zesty lime wedges. Perfect for a hearty breakfast or snack.
1 hour and 35 minutes
Indian
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Ingredients
0
How To Cook?
1
Boil the potatoes until cooked. drain and allow them to cool, then peel and cut them into 1cm/_in cubes.
2
Place the poha (flattened rice) in a sieve and gently wash it under cold running water. transfer it to a bowl, cover it generously with water, and let it soak for two minutes. drain the poha and keep it in the sieve set over a bowl.
3
Heat olive oil in a large non-stick frying pan over medium-high heat. once hot, add the asafoetida and urad dal. as soon as the dal starts to turn slightly brown, add the mustard seeds, cumin seeds, and red chilli (if using). when the mustard seeds start to pop (within seconds), add the curry leaves (be careful as they may splutter), followed by the onion and potatoes. reduce the heat to medium and saute, stirring occasionally, for 3-4 minutes or until the onion and potatoes are lightly browned. sprinkle a pinch of salt over the mixture and stir well.
4
Add the soaked and drained poha to the pan, gently breaking up any lumps. sprinkle _ teaspoon of salt and 1 teaspoon of sugar over the mixture. cook on low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. cover the pan and set it aside until you're ready to serve.
5
To serve, garnish the potato poha stir-fry with fresh coriander and serve with lime or lemon wedges. enjoy!
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