Batekaa Powaa (Potatoes & pressed rice snack)

2 cups powa

½ teaspoon mithu (salt)

1/8 teaspoon hardar (turmeric)

1 teaspoon saaker (sugar)

6 tablespoon tel (oil)

½ teaspoon rai (mustard seeds)

1/8 teaspoon hing (asafetida)

2 leaves mitho limdo

1 suku marchu (whole, dried pepper)

handful kaju (cashew nuts), broken up

¼ teaspoon jiru (cumin seeds)

1 medium kaandaa (onions), chopped fine

4 cups batekaa (potatoes), boiled, peeled, diced 1/2"

1 teaspoon aadu (ginger), grated

2 teaspoon lilu marchu (green chilies), minced

1 teaspoon mithu (salt)

¼ teaspoon hardar (turmeric)

1 teaspoon saaker (sugar)

½ teaspoon garam masala

2 tablespoon draaksh (raisins)

2 tablespoon limbu (lemon juice)

some kothmari (cilantro), chopped

1 tablespoon coconut, grated

1. Rinse and drain the powa under cold water in a colander. Let sit for ½ hour.

2. Heat oil with mustard seeds, asafetida, mitho limdo, dried pepper & cashew nuts. When the seeds start popping, add the cumin seeds. Wait 10 seconds and add the onions, potatoes, ginger & green chilies. Saute until the potatoes turn light brown. Add salt, turmeric, sugar, garam masala & raisins.

3. Separately, add some salt, turmeric & sugar to the powa and mix well.

4. Mix the powa into the potatoes. Add lemon juice & mix well. Garnish with the cilantro & coconut.