Kanda Poha with Potatoes and Peanuts

Put the flattened rice (poha) in a sieve, rinse under water until it runs clear, drain well and set aside for 10 minutes so the flakes soften without turning mushy.

Heat the oil in a wide skillet. Fry the peanuts for 2–3 minutes until golden, then transfer to a plate.

In the same skillet, fry the finely diced potatoes for 6–8 minutes until golden and crisp, then set aside as well.

Add the mustard seeds and cumin seeds; once they start to splutter, add the curry leaves, chopped green chili and ginger, and cook for 30 seconds.

Add the finely chopped onion and cook for 3–4 minutes until soft. Stir in the turmeric, sugar and salt.

Return the potatoes and peanuts to the skillet, add the softened poha and mix very gently so as not to crush the flakes. Cover with a lid and cook over low heat for 3–5 minutes.

Remove the skillet from the heat, add the lemon juice and chopped coriander, stir through and serve hot.