Poha with a twist: Carrot poha

Poha is one versatile snacks item that can be made in so many different ways it's almost countless. Everyone prepares poha with their own style. So was me, who used to prepare poha in the same style for every saturday morning breakfast for more than an year. That is my mother in-law's recipe. That recipe is here: Poha recipe

Things changed when I discovered this another poha recipe which I thought could somehow suit my picky taste-buds. And wow! it turned out to be amazing and hubby loved it as well. So that's it, we have now begun to alternate between these two types of poha on Saturday mornings, and we no longer feel bored with the same kind of poha. So here goes the recipe:

Ingredients:

Poha: 2 cups
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
Peanuts: a few
Onion (chopped): 1
Potato (finely chopped): 1
Peas: 1/2 cup
Asafoetida: a pinch
Curry leaves: a few
Ginger (grated): 1 inch
Green chilli (chopped): 1
Carrot (grated): 1
Salt to taste
Sugar: 1 tsp.
Grated coconut: to taste
Red chilli powder: 1/2 tsp.

1. Soak the poha under the running water and drain the water. Keep aside.
2. Heat oil in a pan and add the mustard seeds when it is hot. When they splutter, add the peanuts and fry until golden brown.
3. Add the asafoetida and curry leaves. Add chopped onions after 30 seconds and fry them until they become transparent.
4. Add the ginger and green chillis and mix well. Add the potatoes, sprinkle half the salt and mix well. Let cook in open on medium flame until they are soft.
5. Add the grated carrots and peas. Mix and add red chilli powder. Let cook for 2-3 minutes. I used frozen peas, but if using fresh, add in with the potatoes.
6. Add grated coconut and sugar. Mix and immediately add the wet poha. Sprinkle the other half of the salt on the poha and mix well. 
7. Turn off the heat, sprinkle some lemon juice and add sev (optional). Serve hot.