Batata Poha/ Quick Kanda Batata Poha/ Aloo Poha Recipe Video by Tarla Dalal

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Batata Poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple snack. The potatoes and onions act as a soft and moist interlude to the chewy poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. While it tastes best when had hot and fresh, it can also be carried in the snack box.

Recipe Description for Batata Poha, Quick Kanda Batata Poha, Aloo Poha

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2 servings
Show me for servings

Ingredients

For Gujarati Style Batata Poha
2 cups thick beaten rice (jada poha)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
salt to taste
3/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp sugar
2 tsp lemon juice
1 tbsp milk
1 tbsp finely chopped coriander (dhania)

For The Garnish
1 tbsp finely chopped coriander (dhania)
lemon wedge

For The Maharashtrian Style Batata Poha
2 cups thick beaten rice (jada poha)
1/2 cup raw peanuts
2 tbsp oil
10 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
3/4 cup finely chopped onions
1 1/2 tbsp finely chopped green chillies
1/2 cup boiled potato cubes
3/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup finely chopped coriander (dhania)

For Serving With Maharashtrian Style Batata Poha
lemon wedges

Method

For gujarati style batata poha

To make {span class="bold1"}gujarati style batata poha{/span}, heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.
Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve the {span class="bold1"}gujarati style batata poha{/span} hot garnished with coriander and lemon wedge.

For the maharashtrian style batata poha

To make {span class="bold1"}maharashtrian style batata poha{/span}, place the poha in a strainer, toss well to drain out all excess water. Keep aside.
Dry roast the peanuts in a non-stick pan for 2 minutes. Remove on a plate and keep aside.
In a nonstick deep pan, heat the oil in a deep non-stick pan, add the curry leaves, cumin seeds and mustard seeds and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the roasted peanuts and sauté on a medium flame for 2 to 3 minutes.
Add the green chillies and potato and sauté on a medium flame for 2 minutes.
Add the turmeric powder and salt. You can use sugar if you wish to, but it’s completely optional and sauté on a medium flame for 1 minute.
Add the soaked poha and cook on a medium flame for 2 minutes.
Add the coriander and mix well.
Serve the {span class="bold1"}maharashtrian style batata poha{/span} hot with a lemon wedge.