Name: Savory batata poha with peanuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 35 g thick poha, rinsed; 10 large egg whites; 3.5 oz Yukon Gold potato, finely diced; 1 tbsp raw peanuts; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 5 g green chiles, minced; 1/4 tsp ground turmeric; 2 g black mustard seeds; 1/2 tsp cumin seeds; 3/4 tsp salt; 1/2 cup water; 1/4 cup fresh cilantro, chopped; 3/4 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Place the poha in a fine-mesh strainer and rinse under running water for 1 minute until softened. Set aside in the strainer to drain.
Heat a 12-inch nonstick skillet over medium heat. Add the peanuts and toast, stirring often, for 3 minutes until fragrant and lightly browned. Remove the peanuts and set aside.
Add the oil to the same skillet. Once hot, add the mustard seeds and cumin seeds. Cook for 30 seconds until the seeds begin to pop. Stir in the potatoes and 2 tablespoons of the water. Cover and cook for 5 minutes until the potatoes are tender.
Add the onion, green chiles, and turmeric to the skillet. Sauté for 3 minutes until the onion is translucent and the spices are fragrant.
Push the vegetable mixture to one side of the pan. Pour the egg whites into the empty space. Let them sit for 20 seconds, then stir gently until fully set and opaque. Fold the whites into the vegetables. Done when opaque and just set, 160°F.
Add the drained poha, toasted peanuts, salt, and the remaining water to the skillet. Toss gently to combine. Cover and cook for 3 minutes until the poha is soft and fluffy.
Turn off the heat. Stir in the lemon juice and cilantro. Transfer the mixture to a plate.

Nutrition

Ingredients

Instructions

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