1/2cupraw or roasted unsalted skinless peanuts(If you are using raw peanuts with the skin then roast the peanuts for 1 minute in the microwave, mix them to prevent burning and roast them again for another minute until they are slightly golden. Peel the skin when cool).
1/4cupfresh cilantro leaves (finely chopped)(dhaniya ke patte)
Rinse the poha well for 30 seconds under running water in a colander. Make sure the water is drained out completely.
Dice the potatoes into very small pieces. (Roughly 1/2 inch to 3/4th inch). If you slice it larger than that they wont cook well.
Chop onions and Serrano peppers finely.
If you are using raw peanuts roast them in the microwave for a total of 2 minutes. Heat them for 1 minute initially, stir them and roast them for another minute. Peal of the skin once they cool.
Select saute on the instant pot and adjust to normal. Add oil.
When the oil is hot add cumin seeds.
When the cumin seeds splutter, add the onions and curry leaves.
Add chopped Serrano peppers, potatoes, and ground turmeric. Stir well.
Then add salt and give it a good stir. Then add 1 tablespoon of water and give it a good stir. Press cancel immediately.
Close the lid and select manual/ high pressure for 1 minute. When the time is up, quick release the pressure and open the lid. There will be a little bit of water, which is fine. Add the rinsed poha and mix well.
Then add lemon juice, roasted peanuts and cilantro. Mix well.
Close the lid and let the poha rest in the pot for 10 minutes. You need to keep the pot off. The closed lid with the water will enable the poha to soften and soak the spices. Do not keep the warm mode on as it will tend to dry the poha out. Make sure it is off with the lid closed. Open the lid after 10 minutes and serve! ENJOY!
On a scale of 1 to 5, I would place this at spice levels of 3.5. It is perfect for our family. You can modify the number of Serrano peppers as per your heat tolerance.
Keyword Instant Pot Aloo POha, Instant Pot Flattened Rice, Instant Pot Kanda Poha, Instant Pot Poha