This is an easy dish to make with any leftover vegetables you have such as peas, and carrots 🥕. Poha is a type of rice that has been parboiled then rolled, flattened and dried to create flakes. Poha is also often known as chura and used to create savoury light snacks seasoned with spices such as this dish which can be eaten at breakfast or for a brunch or lunchbox meal. Make sure the potatoes are cut in equal sizes. Or you could boil the potatoes in advance and add them later. #Easy Indian Cookbook Serves 3-4 125g thick rice flakes (poha)  2 tbsp sunflower🌻 or olive oil 1/2 tsp brown mustard seeds 1 onion, chopped 1 green chilli, chopped 1/4 tsp turmeric 1/2 tsp ground cumin 100g potatoes 🥔, peeled, boiled and cut into 2cm pieces 1 tomato 🍅, chopped 2 tbsp crushed peanuts 🥜 (optional) Juice of half a lemon 🍋  A few washed and chopped coriander leaves, for garnish   Place the rice flakes in a bowl and rinse them with cold water. Soak them in fresh cold water and set aside. Heat a pan on a medium heat and add the oil. Tip in a few of the mustard seeds. If they sizzle, the oil is ready. Add the remaining seeds and sauté for a few seconds. Mix in the onion and chilli and fry for a couple of minutes. Stir in the turmeric and ground cumin and cook for a minute. Add the potatoes continue frying for a further 5-7 minutes until the potatoes are cooked. Drain the rice flakes and add to the pan. Cook for a minute and then mix in the tomato. Cook for 2-3 minutes. Tip in the peanuts, if using, sprinkle over the lemon 🍋 juice and then garnish with the coriander leaves. Serve immediately.