poha recipe, how to make aloo poha recipe, potato poha recipe

Aloo Poha Recipe or Batata Poha Recipe

aloo poha recipe or potato poha recipe - we used to simply call this dish pohe. potato poha used to be quite a regular breakfast recipe at my place. its a quick, easy and healthy dish to make. a popular breakfast recipe in maharashtra.

here i have posted my mom’s version of making this recipe of potato poha. i have had pohas at many places in mumbai, but I like the poha they way my mom makes it. her recipe of making poha is good and i make the poha at my place using her recipe.

its slightly different from the regular version of making poha and that is instead of using boiled potatoes, we saute the aloo or potatoes. this add some crisp texture to the poha along with the crunchiness of the roasted peanuts. also, use of fresh coconut is optional.

we usually have the poha at home, without coconut. if you have coconut, well and good and if you do not have coconut, then too well and good. In short, this poha recipe tastes great even without coconut.

other poha recipes posted on the blog are onion poha, poha chivdapoha dosa and kanda batata poha.

Aloo Poha Recipe or Batata Poha Recipe

if you would like to try more maharashtrian recipes then i suggest you to try sabudana khichdi (fasting recipe), steamed modak, shankarpali, kothimbir vadi and misalpav recipe.

potato poha or aloo poha recipe below:

aloo poha recipe | potato poha recipe
potato poha recipe - easy to make and a popular breakfast dish from maharashtra.
RECIPE TYPE: breakfast
CUISINE: maharashtrian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 and half cup poha, thick variety (flattened rice/parched rice)
  • 1 large potato/aloo, cubed
  • 1 small to medium onion, finely chopped
  • 1 small green chili, finely chopped
  • 1 sprig curry leaves/kadi patta
  • ¾ (three-fourth) tsp mustard seeds/rai
  • ¾ (three-fourth) tsp cumin seeds/jeera
  • 1.5 to 2 tbsp roasted peanuts
  • ½ tsp turmeric powder/haldi
  • 1 tsp sugar or more if you want it the poha to be more sweet.
  • 2 to 3 tbsp grated fresh coconut (optional)
  • 1 tbsp chopped coriander/cilantro leaves
  • a few pieces of lemon or 1 tsp lemon juice or as required
  • 2 to 2.5 tbsp oil
  • salt as required
  1. pick the poha. rinse the poha in clean running water. use a strainer to rinse the poha.
  2. keep the poha in the strainer and rinse it in running water. make sure that you do not rinse it too much or else it breaks and gets mushy.
  3. while rinsing, the poha absorbs enough water and it becomes soft.
  4. the poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer.
  5. sprinkle the turmeric powder, sugar and salt in the poha. gently mix.
  6. roast the peanuts in a small pan till they become crunchy and keep aside.
  7. also peel the potatoes and chop them into small cubes.
  8. in a kadai, heat oil. before sauting the aloo/potatoes, just sprinkle some salt and mix it well with the potatoes. immediately put the potatoes in the hot oil.
  9. by using this technique, the potatoes have salt in them and yet do not loose water and become moist before sauting.
  10. saute the potatoes till light golden and crisp. Keep aside.
  11. in the same kadai, we can cook now. add the mustard seeds to the hot oil.
  12. when they splutter, add the cumin seeds. when the cumin seeds sizzle, add the onions.
  13. saute the onions till they become translucent and soften.
  14. now add the curry leaves, green chili and roasted peanuts. saute for a minute.
  15. add the fried potatoes and then the poha. mix gently with the rest of the mixture.
  16. saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between.
  17. switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
  18. remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.
  19. serve aloo poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.
  20. alternatively, you could also do this method. once the poha is done, sprinkle approx 1 tsp lime juice on the aloo poha. mix it with the poha and then garnish it with coconut and cilantro leaves.
Adding sugar is optional. You can skip it completely if you don't prefer as slightly sweet taste in the batata poha.

{ 9 Responses }

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  1. Kishor says

    Thanks for Aloo Poha recipe .
    I have a doubt about the quantity of peanuts : here it is written “1.5 to 2 roasted peanuts” …. some measurement is missing. http://www.vegrecipesofindia.com/potato-poha-recipe-batata-poha-potato-poha/
    Second if you can provide a mechanism to create ‘Serves ______ no of persons ‘ will be great. As your recipe surely says that it is serving for 3 or 4 etc. But in case we need to entertain more than specified servings , how do one calculate the ‘quantify of ingredients’ ?
    Or it is just a ‘Plain Multiplication’ …?

    • says

      welcome kishor ji. thanks for pointing this out. its 1.5 to 2 table spoon of roasted peanuts. about multiplying the servings we have replied to your email. happy cooking.

  2. bhanu and syamala says

    we have tried to make it many times before. it always turned out soggy. we will now try it your way and see. thankyou for the step by step guide.

  3. Prashant says

    I have checked many recipe websites but yours is really very great, attractive & different & much more important…very useful due to the pics presented at each stage.

    depending on the final product pics one can choose the recepie to his liking without getting dejected if he already knows how he wants his dish to look like….gr8 for some one who is searching for specific things….he wont pick any wrong reseipe for sure :)

    gr8 work & presentation.

    • dassana says

      Thanks Prashant for appreciating the blog. I have to say that you have a sharp eye and the consideration to encourage with positive feedback. Since I purchased new camera some months ago, I am putting a lot of photographs in my recent posts. So that readers have a visual view of the recipes and they are sure that I have actually made and tried this recipe and it is not copy pasted from any recipe book or blog. I enjoy creating recipes and posting them. May be, thats what makes the difference.