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Pressed Rice Flakes with Peas and Potatoes |
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Serves: 6
Print this Recipe
2 small russet potatoes (or any kind)
3 cups thick pressed rice flakes, sorted
3 tablespoons peanut oil
1/4 cup shelled raw peanuts, with red skin
2 teaspoons black mustard seeds
1 medium onion, cut in half lengthwise and thinly sliced
1/8 teaspoon ground asafoetida
1 to 3 fresh green chili peppers, , such as serrano, minced with seeds
1 cup frozen green peas, thawed
1/4 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
2 to 3 tablespoons fresh lime or lemon juice
Lime or lemon slices
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