(For all ingredients, please use organic versions if available)
1½ cups thick poha (flattened rice)
1 large potato, finely chopped
¼ – ⅓ cup oil
1 teaspoon mustard seeds
2 hot green or red pepper
Pinch of hing
½ teaspoon turmeric
Pinch of asafetida
Garam masala (optional)
Curry leaves (optional)
1–2 onions, chopped
1–2 teaspoons salt
Peas (fresh or frozen)
Lemon or lime
Coriander, leaves and soft stems minced
Fresh coconut
Sugar (optional)
Optional
Mutki sprouts (mung sprouts)
Tomato slices
Cucumber slices

1. Soak the thick poha for a while and drain it right away. Do not for a long time because it will become all mushy.
2. Do not touch the poha with hands while it’s wet.
3. Put it in the strainer for 5-7 minutes so that all the water is drained out and shake some of the water out.
4. Cut the potatoes into quarter, and then finely chopped so that it will not take a long time for the potato to cook.
5. Finely chop and remove the coriander from the stem. Keep the soft and thin stems.
6. Chop 3 or 4 chilies into fairly big pieces.
7. Cut the lemon or lime into quarter for later squeezing.
8. Put some masala in the poha.
9. Put some oil and heat it with medium heat.
10. Add in 1 teaspoon of mustard seeds and cover the pot so that the mustard seed do no spurt out and fly into eyes.
11. When the temperature of the stove is hot, reduce it to simmer and put some of the masala in like the curry leaves, a little bit of hing and green peppers.
12. Let the mustard seed turn into black but keep the green pepper chruncy.
13. Add in ½ teaspoon of turmeric.
14. When the mixture sounds cracking, add in the onions.
15. When the onions are clear in color, add in the potatoes. Cover the pot again.
16. Add 1 teaspoon of salt. And let it cook for two minutes.
17. Check if the potatoes are cooked, when they are, add in the peas.
18. Add in the poha.
19. Add another 1 teaspoon of salt.
20. Add a squeeze of lime juice.
21. Mix it well so that all the colors are blended.
22. Add in a bit of coriander and cover the pot again.
23. Add some sugar, if you like, and mix it.
24. The poha is cooked.
25. Decorate the poha by putting some cucumbers around it, and also add a few tomatoes.
26. Add a little bit of coriander and fresh grated coconut.
27. Ready to be served.