Quick and Easy Batata Poha

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 266kcal

Author: Smruti

Ingredients

2 cups Poha/ Flattened Rice
4 tablespoon Peanuts (peeled and roasted)
1 medium Potato (peeled and diced)
1 medium Onion (peeled and diced)
5-6 Curry Leaves
2 medium Green Chili (finely chopped)
½ teaspoon Mustard Seeds
⅛ teaspoon Asafetida
½ teaspoon Cumin Seeds
½ teaspoon Turmeric Powder
2 tablespoon Vegetable Oil
1 ¼ teaspoon Salt
1 ½ teaspoon Sugar
1 teaspoon Lime Juice 1 tsp
2-3 stalks Cilantro
4 tablespoon Sev

Instructions

In a colander add the poha and rinse them in cold water. Drain the water and set them aside to dry.
2 cups Poha/ Flattened Rice
In a pan heat oil.
2 tablespoon Vegetable Oil
Once it is hot add mustard seeds, asafetida and cumin seeds. Let the mustard seeds pop.
½ teaspoon Mustard Seeds, ⅛ teaspoon Asafetida, ½ teaspoon Cumin Seeds
Then add green chili, roasted peanuts and curry leaves. Let the peanuts brown a little.
4 tablespoon Peanuts, 2 medium Green Chili, 5-6 Curry Leaves
Next add chopped onion and sauté it for a minute.
1 medium Onion
Add diced potato along with a pinch of salt mix well.
1 medium Potato
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.
In about 10 minutes the potato should be fully cooked.
Then add the poha, turmeric powder, remainder salt and sugar.
½ teaspoon Turmeric Powder, 1 ¼ teaspoon Salt, 1 ½ teaspoon Sugar
Mix well and cook covered for 4-5 minutes.
Stir lightly only a couple of times so the poha does not break.
Then, turn down the flame and add lime juice and cilantro. Mix everything well.
1 teaspoon Lime Juice 1 tsp, 2-3 stalks Cilantro
Remove in bowls.
Serve topped with sev, a lemon wedge and more chopped cilantro.
4 tablespoon Sev

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. 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. However, using a steel pan is an option too. Simply wait for it to heat thoroughly and keep stirring so the ingredients do not stick.

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition