Preparation / Directions:
This dish is not a 'chaat' dish but neverthless it is often made for breakfast or as a filler in-between meals and is really good to take on a picnic! This dish is made with potatoes and flattened rice flakes, they are called paua. These can be obtained from most good Indian grocers. Make sure that the sell by date is not gone as old paua taste really awful!
Wash the paua under cold water until it runs reasonably clear. Make sure there are no actual rice bits in them as sometimes you can find some still husked rice or unedible forgien bodies that will break your teeth! Leave aside in a colander so the water soaks into them.
Heat the oil in a large wok or pan, Once hot add the dried red chilli, and cumin seeds. Wait till they pop, and then add the sesame seeds, raisins and cashew nuts. Take off the heat and stir until the raisins are all puffed up. Now add the potatoes, sweetcorn, green chilli, ginger, salt and tumeric powder. Stir well, cover and cook on gentle heat until potatoes are done. Now add the paua and stir really well. Then add the lemon juice and sugar cover and cook on really slow heat for another 10/15 mins. If the mixture looks too dry add a little water but not too much otherwise it will go into a soggy lump. If it is already too soggy then take the cover off. The consistancy should be just slightly soggy. Taste it you may need a little more salt or sugar or even lemon juice, I like it tangy!
Garnish with coriander if you have and enjoy! A variation on this is to add chopped onions at the potato stage. That too tastes yummy.
Batata paua can be eaten hot or cold and you can keep it in the fridge till the next day to
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