Indian Snack Recipe

Available at Indian markets, poha is a flaked rice that cooks in an instant. Fried up with spiced potatoes and finished with a spritz of lime, it’s an easy— and utterly irresistible—snack.


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Serves 4
1/4 teaspoon salt
1 cup poha
3 tablespoons ghee or vegetable oil
1/8 teaspoon asafetida, optional*
1 1/2 tablespoons black mustard seeds
1/2 teaspoon ground turmeric
1 potato, cooked and cubed
1/4 teaspoon chili powder
1/2 large red onion, chopped
1 green chile, chopped (seeds removed)
15 fresh fresh curry leaves**
1–2 tablespoons water
6–8 sprigs cilantro leaves, chopped
2 limes, cut in wedges, as accompaniment
* Asafetida is a pungent spice powder available online or at your local Indian market and online. It has a remarkably unpleasant smell when raw, but provides a rich, savory flavor to finished dishes.**Fresh curry leaves are available at Indian grocery stores. 
  1. Rinse the poha in a strainer and squeeze out the excess water. Set aside.
  2. Heat the ghee in a heavy-bottomed pot over medium-high heat.
  3. Add the mustard seeds and cook until they begin to pop. Adjust the heat as needed to prevent burning.
  4. Add the asafetida, if desired.
  5. Sprinkle in the turmeric and stir.
  6. Add the potatoes and stir to coat with the spices.
  7. Add the chili powder.
  8. Stir in the onions, poha and salt and cook for two minutes.
  9. Add the green chili and curry leaves.
  10. Stir in a tablespoon of water to moisten the pan and adjust the heat to prevent burning.
  11. Cover with a lid and cook for several minutes. The mixture should be fairly dry—not moist or mushy.
  12. Adjust the salt to your taste.
  13. Stir in half of the chopped cilantro.
  14. Plate the poha and decorate with chopped cilantro. Serve with lime wedges.
Preparation Time: 
15 minutes