Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.
Aloo Poha or Batata Poha is one of the classic breakfast dishes that you can make in just few minutes time. Poha is easy and quick to cook so it is best for breakfast. This aloo poha can be made in different ways but this is the version I am following since few years.
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About Aloo Poha
'Aloo' in Hindi is potato and 'Poha' is flattened rice flakes so Aloo Poha is a simple upma made using poha and potatoes. It is basically Kanda Poha (Onion Poha) made with the addition of potatoes.
There are quite a few ways to make this aloo poha. I have shared a quick and easy version of making it. It takes just 20 minutes from start to finish. I always make aval upma but when I need variation in taste I end up making this aloo poha.
The preparation is very simple with first rinsing poha, tossing it with turmeric powder, salt, sugar then adding roasted peanuts, potatoes and finally tossing it in a basic tempering.
If you like poha recipes then this is a must try - simple and easy to make. I had a North Indian friend in my old apartment who shared this recipe with me. The first time I tried itself I so loved it.
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Aloo Poha Video
Aloo Poha Ingredients
- Poha - You can choose either thick or thin poha variety as per the availability and preference. Make sure to rinse and cook according to the poha variety.
- Onion - Use finely chopped onion, always cut it fresh and use it.
- Mustard seeds - is added to oil and crackled.
- Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
- Curry leaves - is added for tempering, gives more flavour.
- Green chillies - is added for spice, you can increase or decrease according to the spice level you want.
- Turmeric powder - Turmeric powder is used for flavour and colour.
- Peanuts - You can either add peanuts or cashew nuts for the crunch.
- Potato - Cut potatoes into small cubes and cook them until crisp.
- Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
- Sugar - is added to give a balance in taste.
- Salt - is added to balance the flavours and taste.
How to make Aloo Poha Step by Step
1.Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
2.Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
3.Toss well and set aside.
4.Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
5.Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
6.Saute for 2 minutes, remove and set aside.
7.In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
8.Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
9.Add ½ cup onion, saute until slightly golden.
10.Add poha, fried peanuts, potatoes.
11.Mix it well. Sprinkle little water.
12.Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
13.Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
Serve hot! Aloo poha is ready!
Expert Tips
- Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
- Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
- Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water adn cook covered to keep it stay soft.
- Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
- Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.
Serving and Storage
Aloo Poha keeps well in room temperature for about 6-8 hours and in fridge for 2 days. While serving take from fridge sprinkle little water and heat it before serving.
FAQS
1.What is Aloo Poha?
Aloo Poha is a popular Indian breakfast made with flattened rice (poha), potatoes, onions, peanuts, and mild spices. It is light, filling, and ready in about 20 minutes.
2. Which type of poha is best for Aloo Poha?
Medium or thick poha works best because it softens without becoming mushy. Thin poha is not recommended for this recipe.
3. How do I keep poha from becoming soggy?
Rinse the poha briefly under running water and drain it immediately. Let it rest for 5-10 minutes before cooking so it absorbs just enough moisture.
If you have any more questions about this Aloo Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Aloo Poha Recipe (Batata Poha)
Ingredients
- 1 cup thick poha
- ¼ teaspoon turmeric powder
- salt to taste
- ½ teaspoon sugar
- 1 ½ tablespoon peanuts
- ½ cup potatoes
- ½ cup onion
- 1 tablespoon coriander leaves
- water as needed
To temper
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 small sprig curry leaves
- 1 green chillies
Instructions
- Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
- Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
- Toss well and set aside.
- Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
- Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
- Saute for 2 minutes, remove and set aside.
- In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
- Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
- Add ½ cup onion, saute until slightly golden.
- Add poha, fried peanuts, potatoes.
- Mix it well. Sprinkle little water.
- Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
- Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
- Serve hot! Aloo poha is ready!
Video
Notes
- Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
- Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
- Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water and cook covered to keep it stay soft.
- Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
- Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.
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