Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 mins, loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 mins. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste. Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut. Serve hot with freshly brewed coffee.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.