Originally called Batata Powa, a spicy potato and rice flake dish that is a popular amongst the Indian Gujaratis. Prepared and stir fried up with in 20 minutes and often eat in on Sundays for a light fulfilling lunch.
Ingredients
200gms Rice flakes
1Large white washed potato finely chopped into small cubes
1 Medium white onion finely chopped
3-4 Indian green chillies finely chopped
1tsp Cumin seeds
1tsp Mustard seeds
1tsp Turmeric
1tsp Salt
2tsp Sugar
2tbsp Fresh Lemon Juice
4tbsp Sunflower Oil
Serves 4
Preparation
Rinse the rice flakes a few times in cold water, drain in a large sieve and leave to one side.
Heat up the oil on a medium heat in a non-stick wok, preferably one which has a lid.
Once the oil is hot add in the cumin and mustard seeds and allow to fry for a minute or until the mustard seeds stop crackling.
Add in the finely chopped onions, green chillies and stir fry for 5 minutes.
Then add in the finely chopped potatoes, stir in and cover with a lid. Allow to cook for 10-12 minutes, occasionally stirring until the potatoes have cooked.
Reduce heat to low and add in the rice flakes. Sprinkle in the turmeric powder, salt, sugar and lemon juice.Gently stir in all the ingredients until the rice flakes turn yellow and cook for a further few minutes.
Garnish with finely chopped coriander if you wish and serve hot.
You can always substitute the fresh green chillies with half a teaspoon of chilli powder or add in 100grams of corn while adding in the rice flakes for added crunch.
