Indian Spiced Flattened Rice

Ingredients

• 2 cups poha (flattened rice)
• 2 whole medium potatoes
• 3 tablespoons vegetable oil
• ⅓ cup unsalted raw peanuts
• ¼ cup unsalted cashews
• 1 teaspoon mustard seeds
• 1 whole dried red chili
• ⅛ teaspoon asafetida powder
• 2 tablespoons fresh lime juice
• ½ teaspoon sea salt
• ½ cup fresh cilantro leaves, roughly chopped
• ½ medium yellow onion, finely diced

Instructions

1. 1

   Rinse 2 cups of poha in a fine-mesh strainer under cool running water for about 30 seconds, moving gently with your fingers — you want to dampen the flakes without making them mushy. This softens them and removes any dust. Transfer to a bowl and set aside.

2. 2

   Peel 2 medium potatoes, cut them into 1/4-inch cubes, and place in a bowl of cold water — this prevents oxidation and removes excess starch so they'll crisp up better when fried.

3. 3

   Gather your mise en place: 0.33 cup of unsalted raw peanuts, 0.25 cup of unsalted cashews (left whole), 1 teaspoon of mustard seeds, 1 dried red chili, 0.125 teaspoon of asafetida powder, the juice of 1 lime (about 2 tablespoons), 0.5 teaspoon of sea salt, 0.5 cup of fresh cilantro leaves roughly chopped, and 0.5 of a medium yellow onion finely diced.

4. 4

   Set a 12-inch non-stick skillet or wok over medium-high heat. Pour in 3 tablespoons of vegetable oil and let it heat for 1 minute — the oil should shimmer and move easily in the pan when you tilt it.

5. 5

   Drain the cubed potatoes thoroughly in your strainer, then add them to the hot oil. Stir frequently with a wooden spoon for 6-8 minutes — you're looking for the edges to turn golden and crispy, and you should hear a consistent sizzle. The potatoes are done when they're tender inside and have crispy, caramelized edges.

6. 6

   Add the 0.33 cup of peanuts and 0.25 cup of cashews to the pan and stir constantly for 2-3 minutes. The nuts should turn a shade darker and become fragrant — you'll smell the toasted aroma when they're ready.

7. 7

   Push the potatoes and nuts to the sides of the pan, creating a well in the center. Pour 1 teaspoon of mustard seeds into the center and listen — they should begin to pop and crackle after about 30 seconds. Stir once the popping slows to combine with the other ingredients.

8. 8

   Break 1 dried red chili in half with your fingers and add it along with 0.125 teaspoon of asafetida powder. Stir constantly for 20-30 seconds until fragrant — this blooms the spices. Be careful not to inhale the spice fumes directly.

9. 9

   Add the drained poha flakes (2 cups) and the diced yellow onion (0.5 medium) to the pan. Using two wooden spoons or spatulas, gently toss everything together for 2-3 minutes — you're combining without breaking apart the poha, just until heated through and coated with oil.

10. 10

    Remove from heat and drizzle 2 tablespoons of fresh lime juice over the poha, then sprinkle 0.5 teaspoon of sea salt over the top. Gently toss with a light hand to distribute the lime and salt evenly — the acid brightens the entire dish.

11. 11

    Divide the poha into two serving bowls, then scatter 0.5 cup of roughly chopped fresh cilantro over each bowl. Serve immediately while the poha is still warm and crispy — it softens as it sits. Serve alongside hot chai if you'd like.

Tools you’ll need

• fine-mesh strainer
• 2 medium bowls
• 12-inch non-stick skillet or wok
• wooden spoon
• 2 wooden spatulas or spoons (for tossing)
• knife and cutting board

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