Poha (पोहा) — Indian Turmeric-Scented Flattened Rice with Peanuts

• 240 gthick poha (flattened rice) (use thick variety so it stays fluffy)
• 600 mlwater (for rinsing and draining)
• 5 gsalt (about 1 tsp fine salt)
• 6 ggranulated sugar (about 1 1/2 tsp; balances the lemon)
• 1.5 tspground turmeric
• 30 mllemon juice (about 2 tbsp, freshly squeezed)
• 15 gfresh cilantro (finely chopped (about 1/2 cup loosely packed))
• 30 mlvegetable oil (2 tbsp; peanut or sunflower oil works well)
• 60 graw peanuts (skin-on preferred for deeper flavor)
• 1 tspblack mustard seeds
• 1 tspcumin seeds
• 12 leafcurry leaves (fresh leaves; about 2 sprigs)
• 2green chili (thinly sliced; about 20 g total)
• 10 gginger (finely grated (about 1 tbsp))
• 150 gyellow onion (finely chopped (about 1 medium))
• 200 gpotato (peeled and diced 1 cm (optional but classic))

Instructions

1. 1

   Place the poha in a large sieve and rinse it under running water for 10–15 seconds, gently turning it with your fingers so it hydrates evenly. Let it drain for 5 minutes, then press a few flakes between your fingers; they should feel soft but not mushy.

2. 2

   Transfer the drained poha to a wide bowl and sprinkle over the salt, sugar, and turmeric. Toss very gently with a fork to avoid breaking the flakes, then set aside for 5 minutes so the seasoning absorbs.

3. 3

   Heat the oil in a wide skillet or kadhai over medium heat for 60 seconds. Add the peanuts and fry for 3–4 minutes, stirring often, until they deepen in color and smell nutty; keep the heat moderate so they do not burn.

4. 4

   Add the mustard seeds and cumin seeds to the same pan and cover partially, as mustard can splutter. Cook for 30–45 seconds until the mustard seeds crackle, then add curry leaves, green chilies, and ginger and sauté for 30 seconds until fragrant.

5. 5

   Add the chopped onion and cook for 4–5 minutes, stirring, until it turns translucent with lightly golden edges. If using potato, add the diced potato and 45 ml water, cover, and cook for 6–8 minutes, stirring once or twice, until the potato is tender when pierced.

6. 6

   Lower the heat to low and add the seasoned poha to the pan. Fold gently for 2–3 minutes so the flakes warm through and take on the tempering, adding 15 ml water only if the poha looks dry or chalky.

7. 7

   Turn off the heat and immediately add the lemon juice and most of the cilantro, folding once more to keep the poha fluffy. Cover the pan for 2 minutes to let the steam finish the texture, then garnish with the remaining cilantro and serve hot.