Batata Poha

How to Prepare

1. Rinse 10 cups of thick poha (flattened rice) under running water for a few seconds until slightly soft, then drain and set aside.
2. Heat 1/2 cup of oil in a large pan over medium heat. Add 2 tablespoons of mustard seeds and let them splutter.
3. Add 2 tablespoons of cumin seeds
4. 1/2 cup of curry leaves, and 10 chopped green chilies. Sauté for 1 minute.
5. Add 5 cups of finely chopped onions and sauté until golden brown, about 5-7 minutes.
6. Add 2 tablespoons of turmeric powder and mix well.
7. Add 5 cups of boiled and diced potatoes to the pan. Mix gently to coat with the spices.
8. Add the rinsed poha to the pan. Mix everything together gently to avoid breaking the poha.
9. Season with salt to taste (about 3 tablespoons) and add 1/2 cup of sugar. Mix well.
10. Cook for 2-3 minutes on low heat, stirring occasionally.
11. Turn off the heat and add the juice of 5 lemons. Mix well.
12. Garnish with 2 cups of chopped coriander leaves
13. 2 cups of grated coconut, and 2 cups of sev (crispy chickpea noodles).
14. Serve hot as chaat, topped with additional sev and a drizzle of tamarind chutney if desired.