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Potato Poha
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A common Indian dish favored by the Jewish communities of India. For more information, visit

Serves: 6

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East Indian/Chinese Vegetarian Side Dish

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1 pound of thick Poha (flattened rice, available at Indian grocery stores)
2 to 3 tablespoons canola oil
3 medium green chilies
¼ teaspoon cumin seeds
2 to 3 fresh curry leaves (kari pata, available at Indian grocery stores)
1 medium onion, diced
2 small potatoes, boiled and diced
¼ teaspoon turmeric powder
3 tablespoons coconut flakes (sweetened)
Lime juice from 1 small lime
Peanut, cashews for garnish
Coriander leaves for garnish


  1. Wash Poha in water, being careful not to crush it. Drain the water.
  2. Heat canola oil in a pan and add green chilies, cumin seeds, and curry leaves. Cook for a few minutes until the seeds start popping.
  3. Add onions and continue cooking until onion slightly browns. Stir gently.
  4. Add the (previously) boiled diced potato and turmeric powder and continue cooking for 5 minutes, stirring occasionally.
  5. Add washed Poha and cook until Poha softens, adding a little water if mix gets too dry.
  6. Add salt and chili powder to taste.
  7. Mix in the lime juice, then the coconut flakes and cook few more minutes.
  8. Decorate with coriander leaves, peanuts and cashews.

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