Sweet Potato, Peanut and Onion Poha 

 
| Recipes | Editorial Staff
Sweet Potato, Peanut and Onion Poha
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Ham-mer Time

A lighter ham for Easter »

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »

Crispy Baby Artichokes with Anchovy Aioli

Recipe adapted from Mike Friedman, Red Hen,... »

Easter Ham with Muscadet and Herby Crème Fraîche

Recipe from the Tasting Table Test Kitchen »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »
pin-it

To learn more about this recipe, read the related story, "Puff Daddy".

Sweet Potato, Peanut and Onion Poha

Yield: 4 servings


Cook Time: 30 minutes

  • INGREDIENTS
  • 1 tablespoon canola oil

    12 curry leaves, roughly torn

    ½ teaspoon black mustard seeds

    ½ teaspoon cumin seeds

    1 dried red chile

    1/8 teaspoon asafetida

    1 medium red onion, halved and thinly sliced

    1½ teaspoons kosher salt, divided, plus extra for serving (optional)

    1 medium sweet potato, chopped into ½-inch pieces

    1/3 cup roasted and salted peanuts, roughly chopped

    ¼ cup unsweetened large-flake dried coconut

    1 serrano pepper, finely chopped

    2 cups thick poha rice flakes, rinsed under cold water and drained

    2 tablespoons water

    Juice of 1 lime, plus 1 lime cut into wedges

    ½ cup roughly chopped cilantro, divided

DIRECTIONS

1. In a large skillet or wok set over medium-high heat, add the oil, curry leaves, mustard seeds, cumin seeds, red chile and asafetida and cook, stirring often, until the cumin seeds are golden brown, about 2 minutes (be careful--the mustard seeds will pop).

2. Stir in the onion and ½ teaspoon of salt, reduce the heat to medium and cook, stirring occasionally, until the onion is soft, 3 to 4 minutes (if the onions begin to brown, reduce the heat). Stir in the sweet potatoes and cook, stirring occasionally, until they are cooked around the edges, 7 to 8 minutes. Stir in the peanuts, coconut and serrano pepper, cooking until the sweet potatoes are tender and stirring only once or twice to allow the coconut and peanuts to toast, about 7 minutes.

3. Add the poha and remaining 1 teaspoon of salt. Gently stir the poha into the sweet potato-onion mixture to incorporate it without breaking the delicate rice flakes. Drizzle the water around the sides of the skillet, cover and reduce the heat to low. Cook the poha until it is tender, about 5 minutes. Remove the cover and add the lime juice and half of the cilantro, using a fork to fluff the mixture and combine. Taste and adjust the salt if needed. Serve sprinkled with the remaining cilantro and with the lime wedges on the side. Calories per Serving: 303; Sodium: 750mg; Total Carbohydrate: 42g; Fiber: 4g; Fat: 13g

  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join