Anju and Priyesh Patel, mother and son at the centre of the family-run corner shop Londis N16, share a treasured Gujarati dish for spiced batata (potato) and poha (flattened rice flakes). Brightened with sweetcorn, pomegranate jewels and a generous scattering of coriander. A family recipe cherished by Stoke Newington neighbours, who return time and again to claim their portion from the shop fridge – alongside other home-cooked delights, created by Anju and grandmother Mahalaxmi.
METHOD
STEP 1
Rinse the poha 2–3 times under running water, then drain thoroughly in a colander. Set aside and let dry for at least 10 minutes, while you continue cooking.
STEP 2
Heat the sunflower oil over medium heat in a large, deep, non-stick casserole pan that has a lid. Add mustard seeds; once they begin to pop, add the cumin seeds and asafoetida.
STEP 3
Add the potatoes, turmeric and salt. Stir well, cover with a lid and cook for 5–10 minutes, occasionally checking that the potatoes aren’t sticking to the pan. If the potatoes are sticking, stir in a splash of water and cover again.
STEP 4
Once the potatoes are tender, mix in the sweetcorn. Cover and cook for 2 minutes.
STEP 5
Stir in the green chillies and cashew nuts. Cover and cook for 2 minutes until the cashews soften slightly.
STEP 6
Add the washed poha. Sprinkle in the sugar and pour in the lemon juice. Mix with care to avoid breaking the poha.
STEP 7
Once everything is incorporated, turn the heat off. Let the residual heat warm the poha through, without overcooking, for roughly 5 minutes.
STEP 8
Top with pomegranate seeds and fresh coriander. Finish with a sprinkle of sev for extra crunch, if desired.
NOTES
Poha can be purchased online at specialist retailers, in person from a vast majority of South Asian shops, or from larger stores with a world food aisle.
Extra green chillies can be added if you prefer your dish a little spicier.
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