Aloo Poha | Batata Poha

Poha is a perfect breakfast dish for busy mornings as it can be put together in very little time with ingredients that are readily available in our pantry. I often make aval upma or vegetable masala aval upma whenever I want prepare a quick breakfast or brunch. Aloo poha is a delicious and healthy dish popular in Maharastrian and Gujarati cuisine.  

Aloo poha or batata poha is made with flattened rice and potatoes tempered with spices and curry leaves, along with peanuts for some crunch and lemon for some tang. This aloo poha is mostly served for breakfast, but it also makes a great snack with the evening tea. It tastes best when served hot. Let’s see how to make this easy and quick aloo poha.

Aloo Poha

Flattened rice with potatoes, peanuts and spices

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 ½ cup poha / flattened rice
• 1 large potato boiled and peeled
• 1 medium onion finely chopped
• 1 green chilly finely chopped
• 2 tbsp roasted peanuts
• ½ tsp turmeric powder
• Salt to taste
• ½ a lemon

To temper

• 1 tbsp oil
• 1 tsp mustard seeds
• Pinch of asafoetida / hing
• ¼ tsp cumin seeds / jeera
• 1 dry red chilly
• 1 sprig curry leaves

Instructions

• Soak the poha with enough water for 2-3 minutes. Drain the water and let it sit in the colander. Set aside. Chop the potato into small cubes.
• Heat oil in a pan and add mustard seeds. When it splutters, add asafoetida, jeera, dry red chilly and curry leaves. Add peanuts and fry for a minute.
• Then add onion and saute till they turn soft. Add cubed potatoes, turmeric powder, salt and mix well. Fry for 2-3 minutes.
• Now add the poha and gently combine everything. Cook for 2 minutes and remove from heat. Add lemon juice and mix gently.

Notes

• Soak poha is enough water just until its soft. Use medium thick variety for making poha always. Soaking times may vary for different brands of poha.
• Instead of soaking, you can also rinse the poha under slow running water until the poha becomes soft.
• If you don’t have time to boil potato, you can cook them directly after cooking onions. Or you could chop them into small cubes and microwave them.

Course: Breakfast

Cuisine: Indian

Keyword: Poha Recipes