1tablespoonCilantro or coriander leavesfinely chopped
Making kanda batata poha recipe:
Heat the oil in a pan on medium heat.
Once hot add peanuts and fry till they are golden brown. If you like crunchy peanuts then remove it to bowl, proceed with next step and garnish as the end. I like crunchy yet soft peanuts, so I kept them in, moisture from onion and potatoes will make them soft.
Then add mustard seeds and let them pop.
Then saute green chilies and curry leaves for a minute.
Add turmeric powder and hing.
Immediately add chopped onions, sprinkle some salt. Cook till onions get translucent and soft.
Mix in cubed potatoes, cover the pan and cook them till they soft and knife tender.
While potatoes are cooking, wash the poha under running cold water. Do not rub too much with your hands otherwise they will get break. Soak them or sprinkle some water as per your poha kind. Drain it well.
And check the potatoes now, they should be soft and tender now.
Add soaked and drained poha, sugar, remaining salt and lemon juice.
Mix very gently without breaking much, cover it and let it get heated through for 2-3 minutes.
Lastly garnish with cilantro and coconut.
Turn off the stove
use thick poha variety, thin poha is for crispy poha chivda.
Every brand has different quality of poha. So always try and you will get to know your brand and type of poha. E.g. some poha requires 2 minutes soaking, some requires 5 minutes soaking. While some does not require any soaking at all, for those kind only wash and keep them moist for few minutes and it will be ready to use.