Potato, aloo or batata is a type 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 an everyday breakfast recipe at my place. It’s a fast, simple and nutritious dish to make. What is healthier is the truth that the recipe can also be vegan. You possibly can really embody it in your well being diets.
About Batata Poha
You will have your common Maharashtrian-style Poha Recipe and all you gotto do for turning it into a lovely 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 must do a lot in it.
Right here, I’ve posted my mom’s model of creating 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 creating the Aloo Poha is just too good. So, I too observe her recipe just for making poha at my residence.
This recipe of Batata Poha is barely completely different from the common model of creating 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 parts 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 need to flip it right into a lunch or dinner meal as nicely.
I additionally add grated recent coconut at instances. However it’s fully optionally available. When you have coconut, nicely and good and when you wouldn’t have coconut, then too the dish can be simply as superb. Briefly, this poha recipe tastes nice even with out the coconut.
Step-by-Step Information
The best way to 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. Choose 1½ cups poha and rinse it in clear operating water twice or thrice. Use a strainer to rinse it. Just remember to 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 smooth. The poha should turn into smooth however stay intact, entire and separate.
If the poha doesn’t turn into smooth, 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 along with your arms.
Sauté Potatoes
6. Warmth 2 tablespoons oil in a pan or kadai.
7. Add 1 massive 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 maintain 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 vary 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 blended 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 maintain the pan lined for 4 to five minutes extra.
20. Take away the lid. Batata poha is able to be served now. It’s also possible to 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 as well do that methodology. As soon as the poha is completed, 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.
Knowledgeable Ideas
- Number of poha: Use thick or medium-thick poha (flattened rice) for this recipe. Skinny poha turns mushy when cooked. You would additionally use brown rice poha or purple poha.
- Rinse poha correctly: Use a colander to rinse the poha in operating water. This can take away additional starch. Gently toss it along 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 straight sauté them within the pan till they’re flippantly golden and cooked via.
- Season proper: Modify the seasoning by including salt, sugar, and/or lemon juice in accordance 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!
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Batata Poha (Aloo Poha)
Batata Poha or Aloo Poha recipe is a simple to make and a preferred 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
Complete Time 30 minutes
Forestall your display screen 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.
Choose the poha first of any stones or particles. Rinse the poha in clear operating water twice or thrice.
Use a strainer to rinse the poha. Preserve the poha within the strainer and rinse it in operating water.
- Just remember to 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 smooth.
The poha should turn into smooth however stay intact, entire and separate. If the poha doesn’t turn into smooth, 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 vary 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 blended 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 maintain the lid lined on the pan for an extra 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 completed, 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. It’s also possible to sprinkle some sev when you like.
- Including sugar is optionally available. You possibly can skip it fully when you don’t choose a barely candy style in your Aloo Poha.
- For a extra spicy style, add extra inexperienced chillies.
- Grated coconut may be skipped fully from the recipe.
- You would 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 purple 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.
Vitamin Information
Batata Poha (Aloo Poha)
Quantity Per Serving
Energy 547 Energy from Fats 135
% Each 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%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
This Batata Poha from the archives was first revealed on July 2010. It has been up to date and republished on June 2024.
