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 sort of an everyday breakfast recipe at my place. It’s a fast, straightforward and nutritious dish to make. What is healthier is the truth that the recipe can be vegan. You’ll be able to really embody it in your well being diets.
About Batata Poha
You may have your regular Maharashtrian-style Poha Recipe and all you gotto do for turning it into a wonderful Batata Poha is so as to add some potatoes (generally known 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 way in which my mother makes it.
Her recipe of creating the Aloo Poha is just too good. So, I too comply with her recipe just for making poha at my house.
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 beautiful 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 effectively.
I additionally add grated contemporary coconut at instances. Nevertheless it’s completely non-obligatory. If in case you have coconut, effectively and good and should you wouldn’t have coconut, then too the dish will probably be simply as high quality. Briefly, this poha recipe tastes nice even with out the coconut.
Step-by-Step Information
Methods 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 change into crunchy and put aside.
Put together Poha Combination
3. Decide 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 comfortable. The poha should change into comfortable however stay intact, entire and separate.
If the poha doesn’t change 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 along with your palms.
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 preserve apart.
Sauté Spices, Onions & Inexperienced Chilies
10. In the identical pan or kadai, decrease the warmth. Then, add 1 teaspoon mustard seeds to the new oil. After 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 effectively.
Make Batata Poha
16. Add the ready poha combination.
17. Stir gently however very effectively until every little thing is combined evenly.
18. Subsequent, add the sautéed potatoes. Once more, combine gently with the remainder of the combination. Test 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 preserve the pan lined for 4 to five minutes extra.
20. Take away the lid. Batata poha is able to be served now. You can too garnish the poha with chopped coriander leaves and grated contemporary 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 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 contemporary sprinkling of chopped coriander leaves. Serve Batata Poha sizzling or heat.
Professional Suggestions
- Number of poha: Use thick or medium-thick poha (flattened rice) for this recipe. Skinny poha turns mushy when cooked. You might additionally use brown rice poha or purple poha.
- Rinse poha correctly: Use a colander to rinse the poha in operating water. It will take away further 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’ll be able to both boil them or instantly sauté them within the pan till they’re flippantly golden and cooked by way of.
- Season proper: Regulate the seasoning by including salt, sugar, and/or lemon juice in line with your style preferences. Mixing effectively helps to distribute the flavors evenly within the dish.
- Garnish choices: Garnish the poha with contemporary coriander leaves, grated coconut and even finely chopped onions or sev for added taste and texture.
Extra Related Recipes To Strive!
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Batata Poha (Aloo Poha)
Batata Poha or Aloo Poha recipe is a straightforward 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, straightforward and nutritious dish to make plus vegan and gluten-free.
Prep Time 10 minutes
Prepare 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 change into crunchy. Set the roasted peanuts apart.
Decide 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. Maintain 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 comfortable.
The poha should change into comfortable however stay intact, entire and separate. If the poha doesn’t change 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 new oil.
After 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 change 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 effectively.
Add the ready poha. Stir gently however very effectively until every little thing 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 preserve 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 contemporary coconut.
Serve Aloo Poha sizzling 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 sizzling or heat garnished with coriander leaves. You can too sprinkle some sev should you like.
- Including sugar is non-obligatory. You’ll be able to skip it fully should you don’t want a barely candy style in your Aloo Poha.
- For a extra spicy style, add extra inexperienced chillies.
- Grated coconut will be skipped fully from the recipe.
- You might additionally boil or steam the potatoes as a substitute of pan frying them.
- The recipe will 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 Okay 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 plan.
This Batata Poha from the archives was first revealed on July 2010. It has been up to date and republished on June 2024.
