Healthy Poha

Heat the oil in a pan. Add the mustard seeds; when they pop, add the cingelly and let it sizzle. Toss in the curry leaves, green chilies, and sliced onion. Sauté until the onion turns translucent. Add the diced potato (if using) and fry for 2‑3 minutes until it starts to soften. Push the vegetables to the side, add the raw groundnuts and fry for another minute, stirring constantly so they turn golden but don’t burn. Sprinkle turmeric, sugar, and salt. Mix everything well.

Add the rinsed poha, breaking any clumps with your hands. Stir gently, coating the rice flakes with the spices and groundnuts. Cook for 3‑4 minutes, letting the poha heat through and become fluffy. Turn off the heat, sprinkle chopped coriander, and give a final toss. Serve hot with a squeeze of lemon and, if you like, an extra handful of fried groundnuts on top for crunch.