Quick and Easy Batata Poha

A delicious breakfast that doubles as a light meal, Batata Poha is a blend of poha, potatoes and basic Indian spices.

This easy to make 30 minute recipe needs a handful of pantry essentials and is perfect for kids and adults alike.

Breakfast is often the most loved or hated meal of the day. While there are folks who love a feast to start off their day, there are so many who simply hate having breakfast.

No matter which category you belong to, there are so many breakfast recipes that double up as a light or even a complete meal. From Rava Upma and Methi Thepla to Misal Pav and Sabudana Khichdi; we love them all.

These belong to different parts of India and are quite easy to put together. They are great to start the day or meal time. Moreover, some of these are perfect to take along for trips and picnics as well.

And while we discuss breakfast, poha is a super popular recipe. Every state and region has their own version that they enjoy and love. From the Maharashtrian Kanda Poha, Indori Poha to Dapde Poha in Malvan and Chirer Pulao from Bengal; poha is clearly prepared in every part of the country.

Jump to:

• What is Poha
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Storage and Reheating
• Recipe FAQs
• More Delicious Breakfast Recipes
• Quick and Easy Batata Poha

What is Poha

An easy to make breakfast or light meal, poha is a popular dish. Named after the main ingredient in it, poha is easy to find in Indian stores and online. 

The recipe is made with poha, vegetables, spices and seasonings. Moreover, we can easily variate the add-ins and toppings to make a new version.

Every region has their own variation to the dish and families have their recipes that they swear by. While the Maharashtrian version has some shredded coconut added to the poha, people from Gujarat enjoy their version with a pinch of sugar.

One of the popular Gujarati versions of the dish is to use potatoes and onions. And so the dish is called batata aka potato and poha i.e. flattened rice.  

Why this recipe works

• This recipe of batata poha is easy to prepare.
• Moreover, batata Poha is nutritious, tasty and healthy.
• We can easily put the recipe together in under 30 minutes.
• The recipe is naturally Vegan, thanks to no dairy used here.
• Batata Poha is also gluten-free by ensuring one ingredient is pure.
• This recipe is great for breakfast, a light meal or to pack in the lunchbox.
• Plus, we can prepare poha ahead of time.
• By swapping the add-ins we get a new kind of poha very easily.
• The ingredients in the recipe are easy to source.
• It is a kid friendly recipe as well.

Ingredients and Substitutions

• Poha: The recipe calls for thick poha. Easily available in most Indian stores and online, this generally comes in a large package labelled as flattened rice or beaten rice. Pick the thick ones as they stand well with washing and sautéeing. Thin poha tends to become soggy in the recipe.
• Potatoes: We add potatoes to make the poha. We can use boiled potatoes or cook them in the oil before adding the other ingredients. Both methods will have slightly different taste, pick the one that you like best.
• Onions: Some onions are great for texture and taste. Both white and pink onions work. However, these are optional in the recipe. Skip or replace with carrots or peas if you like.
• Peanuts: The traditional Gujarati recipe calls for roasted peanuts. We totally love the texture it brings to the recipe. However, this is optional and does not vary the taste greatly if skipped.
• Tempering Ingredients: I like to add some mustard seeds, asafetida, cumin seeds, green chili and curry leaves. Together these are perfect in the recipe; try not to skip any of these.
• Oil: The recipe is perfect to make in any neutral oil. Olive, peanut or sunflower oil works well. However, I have never tried using ghee or butter for the recipe.
• Spices: We only need a handful of commonly used spices in the recipe. Salt, sugar, lemon juice and turmeric powder are needed. I would strongly say that do not skip any of these. Adding some jeeravan is common too. It does make the batata poha amazing.
• Toppings: The best topping here is sev. Thick spicy sev or plain bhel sev works well. Plus, we add some chopped cilantro. A sprinkle of jeeravan is great too.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a colander add the poha and rinse them in cold water. Drain the water and set them aside to dry.

2- Then heat oil in a wide pan.

3- Once it is hot add mustard seeds, asafetida and cumin seeds. Let the mustard seeds pop.

4- Then add green chili, roasted peanuts and curry leaves and let the peanuts brown a little.

5- Next add chopped onion and sauté it for a minute.

6- Then add diced potato along with a pinch of salt mix well. Let the potato cook covered for 8-10 minutes. Stir a couple of times to avoid the pieces from sticking to each other or to the pan.

7- In about 10 minutes the potato should be fully cooked.

8- Then add the poha, turmeric powder, remainder salt and sugar.

9- Mix well and cook covered for 4-5 minutes.

10- Stir lightly only a couple of times so the poha does not break.

11- Then, turn down the flame and add lime juice and cilantro; mix everything well.

12- Remove in bowls and serve topped with sev, a lemon wedge and more chopped cilantro.

Expert Tips and Notes

• Using the right poha: Use thick or medium poha for the recipe. These stand well when rinsed and cooked.
• Do not soak the poha: The recipe calls for rinsing the poha in a colander and not soaking them. If you soak them, they will absorb way too much water and become all soggy. Moreover, after rinsing, drain the poha well and set aside for a few minutes to air dry.
• Oil: Use any neutral oil for the recipe. However, do not skimp on the oil. Lesser oil will burn potatoes and onions; and keep the poha crunchy and dry.
• Adding more vegetables: If you would like to add more vegetables, simply chop them fine and add these to the potato and onions. Once they soften, continue with the recipe. Corn, beans, peas, carrots and cabbage work well for the recipe.
• Green Chili: I like to add finely diced green chili to the batata poha. However, if you do not like to bite into the chili, simply slit in half and add. Discard after cooking. Or process them and add to the poha. Moreover, it is easy to replace this with red chili powder too. The poha will have a red tinge instead of being completely yellow.
• Use a non-stick pan: The easiest way to make this batata poha is to use a non-stick pan. It is easy to ensure that the poha or the add-ins do not stick to the pan.
• Toppings: The prepared poha taste best with thick or thin sev on top. Plus some finely chopped cilantro and lemon juice are great. However, it is common to add some shredded coconut or pomegranate arils on top.

Storage and Reheating

Poha tastes best when enjoyed fresh on making. The poha is soft, warm and perfectly flavored. However, it is easy to store the poha as well.

To store, simply transfer the cooled poha to a lidded container. Refrigerate till required. To reheat, simply sprinkle some water on top of the poha and heat for 30-60 seconds in the microwave. Moreover, it is best to heat it covered to keep the poha from drying and becoming hard. Enjoy immediately topped with your choice of toppings.

Recipe FAQs

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