Aloo Poha Recipe (Batata Poha)
Easy to prepare breakfast recipe with potatoes and peas in poha
Aloo Poha also known as the Batata Poha brings with it delicious tastes and textures of sweetness, sourness, softness and crunchiness. It is made tangy and spicy from green chillies and lemon juice along with boiled potatoes that further enhances the texture.
When serving the Aloo Poha, sprinkle Chevdo and freshly peeled pomegranates over it. The crunchiness of the Chevdo along with the sweet juices of the pomegranate makes this dish delectable. You can serve Aloo Poha (Batata Poha) Recipe (Savory Flattened Rice & Potato Breakfast) alongside a glass of Beet Latte Recipe or with a hot cup of chai made with chai ka masala.
Note: Choosing a thicker variety of the flattened rice is better than the very thin variety. I use a medium thick variety that comes labeled as ‘organic’ in India.
If you like Indian Breakfast recipes, then you will love some of our favorites-
- 1-1/2 cups Poha (Flattened rice)
- 1 or 2 Potatoes (Aloo) , boiled, peeled & cubed
- 1/4 cup Green peas (Matar) , steamed
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 5-6 Curry leaves , finely chopped
- 1 Onion , finely chopped onion
- 2 Green Chillies , slit lengthwise
- 1 teaspoon Ginger , finely grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 2 teaspoons Sugar
- 1 Lemon , juiced
- 1 tablespoon Roasted Peanuts (Moongphali)
- 2 tablespoons Cooking oil
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- 3/4 cup Pomegranate kernels , to serve
- Salt , salt to taste Alternative Ingredients: You can use the following ingredients in addition to the potatoes
- 1/2 cup Sweet corn , steamed
- 1/2 cup Green Moong Sprouts
How to make Aloo Poha Recipe (Batata Poha)
To begin making the Aloo/Batata Poha Recipe, we will first rinse the poha / fattened rice under cold water and drain any excess water. Using a large strainer for washing helps ease the rinsing process. Transfer the rinsed rice to a large bowl; stir in the turmeric, salt, sugar, asafoetida and keep aside.
Heat the oil in a pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Stir in the onions, curry leaves, ginger, green chillies and sauté until the onions are tender and changed into a light golden color. Now stir in the potatoes and sauté for a couple of minutes.
Gradually stir in the flattened rice mixture into the onion and potato mixture. Sprinkle about 3 tablespoons of water and gently stir to combine all the ingredients. Turn the heat to low, cover the pan with a lid and let it simmer for 4-5 minutes. You will notice the flattened rice has fluffed up a little.
Turn off heat and stir in the freshly squeezed lemon juice, steamed peas, roasted peanuts and chopped coriander leaves. Let the aloo poha sit covered for another minute.
Note: If the end result is soggy and mushy, then the poha bought must have been a very thin variety. It takes a little experience to understand which variety of poha/ flattened rice is best suited for this recipe.
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