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Aloo Poha Recipe (Batata Poha)

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
AuthorSharmilee J

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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