Potato, aloo or batata is a kind of greens that we actually can’t get sufficient of! So, you see our very personal favourite poha or pohe recipe from the Maharashtrian delicacies additionally has potatoes in it making for a yummy Batata Poha. Aloo Poha is kind of a daily breakfast recipe at my place. It’s a fast, simple and nutritious dish to make. What is best is the truth that the recipe can be vegan. You possibly can really embody it in your well being diets.
About Batata Poha
You’ve gotten your normal Maharashtrian-style Poha Recipe and all you gotto do for turning it into an attractive Batata Poha is so as to add some potatoes (referred to as batata in Marathi language) to it.
The remainder of the preparation methodology stays simply the identical. You really don’t should do a lot in it.
Right here, I’ve posted my mom’s model of constructing this recipe of Aloo Poha. I’ve had pohas at many locations in Mumbai. However I just like the poha the best way my mother makes it.
Her recipe of constructing the Aloo Poha is simply too good. So, I too comply with her recipe just for making poha at my dwelling.
This recipe of Batata Poha is barely totally different from the common model of constructing the identical and that’s as a substitute of utilizing boiled potatoes, I pan-fry or sauté the batata or potatoes first.
This provides a crisp texture to the poha together with the crunchiness of the roasted peanuts.
The stunning fried potatoes together with the opposite crunchy components just like the peanuts, onions and spices makes this Aloo Poha a firecracker dish for the palate.
It’s so comforting and satisfying on the similar time that you could be additionally wish to flip it right into a lunch or dinner meal as nicely.
I additionally add grated recent coconut at instances. Nevertheless it’s fully non-compulsory. If in case you have coconut, nicely and good and in the event you do not need coconut, then too the dish shall be simply as superb. In brief, this poha recipe tastes nice even with out the coconut.
Step-by-Step Information
How you can make Batata Poha
Roast Peanuts
1. Warmth a pan and add 2 tablespoons peanuts.
2. Roast the peanuts on medium-low to medium warmth till they turn into crunchy and put aside.
Put together Poha Combination
3. Decide 1½ cups poha and rinse it in clear working water twice or thrice. Use a strainer to rinse it. Just be sure you don’t rinse it an excessive amount of or else it breaks and will get mushy.
Whereas rinsing, the poha absorbs sufficient water and it turns into comfortable. The poha should turn into comfortable however stay intact, complete and separate.
If the poha doesn’t turn into comfortable, sprinkle few drops of water on the poha within the strainer.
4. Sprinkle ½ teaspoon turmeric powder, 1 teaspoon sugar and salt as required within the poha.
5. Gently combine together with your palms.
Sauté Potatoes
6. Warmth 2 tablespoons oil in a pan or kadai.
7. Add 1 giant potato, peeled and chopped into ½ inch small cubes, within the pan.
8. Sauté the potatoes until mild golden and crisp.
9. Take away them with a slotted spoon and hold apart.
Sauté Spices, Onions & Inexperienced Chilies
10. In the identical pan or kadai, decrease the warmth. Then, add 1 teaspoon mustard seeds to the recent oil. Once they splutter, add the 1 teaspoon cumin seeds.
11. Permit the cumin seeds to alter the colour and crackle.
12. Then, add about ½ cup finely chopped onions.
13. Sauté the onions till they flip translucent and soften.
14. Now, add 7 to eight curry leaves, 1 teaspoon chopped inexperienced chilies, sauté for half a minute.
15. Add the roasted peanuts and blend nicely.
Make Batata Poha
16. Add the ready poha combination.
17. Stir gently however very nicely until the whole lot is combined evenly.
18. Subsequent, add the sautéed potatoes. Once more, combine gently with the remainder of the combination. Verify the style and add extra of the salt or sugar, if required.
19. Cowl the pan tightly with a lid and steam the poha for a minute or two on low warmth. This methodology softens the poha.
Flip off the warmth and hold the pan lined for 4 to five minutes extra.
20. Take away the lid. Batata poha is able to be served now. You too can garnish the poha with chopped coriander leaves and grated recent coconut.
21. Serve Batata Poha with chopped lemon items. The lemon juice must be squeezed on to the poha earlier than consuming it.
Alternatively, you may also do that methodology. As soon as the poha is finished, sprinkle about 1 teaspoon lemon juice on the poha. Combine it with the poha after which garnish it with coconut and coriander leaves.
22. Whereas serving, garnish with a recent sprinkling of chopped coriander leaves. Serve Batata Poha scorching or heat.
Professional Ideas
- Number of poha: Use thick or medium-thick poha (flattened rice) for this recipe. Skinny poha turns mushy when cooked. You can additionally use brown rice poha or pink poha.
- Rinse poha correctly: Use a colander to rinse the poha in working water. This can take away further starch. Gently toss it together with your fingers to make sure even rinsing with out breaking the poha.
- Preparation of potatoes: Peel and cube the potatoes into small cubes. You possibly can both boil them or immediately sauté them within the pan till they’re calmly golden and cooked by.
- Season proper: Alter the seasoning by including salt, sugar, and/or lemon juice in line with your style preferences. Mixing nicely helps to distribute the flavors evenly within the dish.
- Garnish choices: Garnish the poha with recent coriander leaves, grated coconut and even finely chopped onions or sev for added taste and texture.
Extra Comparable Recipes To Attempt!
Avenue Meals Recipes
South Indian Meals
Peas Recipes
Breakfast Recipes
Please make sure to price the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Batata Poha (Aloo Poha)
Batata Poha or Aloo Poha recipe is a straightforward to make and a well-liked breakfast dish from the Maharashtra delicacies made with flattened rice, potatoes (batata or aloo), onions, peanuts, herbs and spices. It’s a fast, simple and nutritious dish to make plus vegan and gluten-free.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display from going darkish whereas making the recipe
Preparation
Warmth up a frying pan and add the peanuts.
Roast the peanuts on medium-low to medium warmth till they turn into crunchy. Set the roasted peanuts apart.
Decide the poha first of any stones or particles. Rinse the poha in clear working water twice or thrice.
Use a strainer to rinse the poha. Hold the poha within the strainer and rinse it in working water.
- Just be sure you don’t rinse the poha flakes an excessive amount of or else they break and will get mushy. Whereas rinsing, the poha absorbs sufficient water and the poha flakes turns into comfortable.
The poha should turn into comfortable however stay intact, complete and separate. If the poha doesn’t turn into comfortable, sprinkle few drops of water on the poha within the strainer.
Sprinkle turmeric powder, sugar and salt (as required) within the poha. Gently combine with clear fingers.
Making batata poha
Warmth oil in a pan or kadai. Add the potato cubes.
Sauté the potatoes stirring typically till the potatoes are tender and look mild golden and crispy.
Take away the sautéed potatoes with a slotted spoon and put aside.
In the identical pan or kadai, add the mustard seeds to the recent oil.
Once they splutter, add the cumin seeds. Permit the cumin seeds to alter the colour and crackle.
Add the finely chopped onions.
Sauté the onions till they turn into translucent and soften.
Now add the the curry leaves and chopped inexperienced chilies. Sauté for half a minute.
Add the roasted peanuts and blend nicely.
Add the ready poha. Stir gently however very nicely until the whole lot is combined evenly.
Then add the sautéed potatoes. Once more combine gently with the remainder of the combination.
Cowl the pan tightly with a lid and steam Batata Poha for a minute or two on a low warmth.
This methodology softens the poha. Flip off the warmth and hold the lid lined on the pan for an additional 4 to five minutes.
Take away the lid and garnish with chopped coriander leaves and grated recent coconut.
Serve Aloo Poha scorching with chopped lemon wedges. The lemon juice must be squeezed on to the poha earlier than consuming it.
Alternatively, as soon as the Batata Poha is finished, sprinkle about 1 teaspoon of lemon juice on the poha. Combine it with the poha after which garnish it with coconut and coriander leaves.
Serve Batata Poha scorching or heat garnished with coriander leaves. You too can sprinkle some sev in the event you like.
- Including sugar is non-compulsory. You possibly can skip it utterly in the event you don’t want a barely candy style in your Aloo Poha.
- For a extra spicy style, add extra inexperienced chillies.
- Grated coconut may be skipped utterly from the recipe.
- You can additionally boil or steam the potatoes as a substitute of pan frying them.
- The recipe may be made with brown rice poha in addition to pink rice poha. If both of those poha varieties don’t soften after rinsing in water, soak them in water for some minutes till they soften.
Diet Info
Batata Poha (Aloo Poha)
Quantity Per Serving
Energy 547 Energy from Fats 135
% Day by day Worth*
Fats 15g23%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 10g
Sodium 449mg20%
Potassium 466mg13%
Carbohydrates 92g31%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 52IU1%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 11mg55%
Vitamin B6 0.4mg20%
Vitamin C 45mg55%
Vitamin E 4mg27%
Vitamin Ok 2µg2%
Calcium 62mg6%
Vitamin B9 (Folate) 110µg28%
Iron 2mg11%
Magnesium 60mg15%
Phosphorus 187mg19%
Zinc 2mg13%
* % Day by day Values are primarily based on a 2000 calorie weight loss program.
This Batata Poha from the archives was first printed on July 2010. It has been up to date and republished on June 2024.
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