Aloo Poha Recipe or Batata Poha Recipe

aloo poha or batata poha recipe with video and step by step photos – 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 batata 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.

this recipe of batata poha is slightly different from the regular version of making poha and that is instead of using boiled potatoes, we saute the batata or potatoes first. this add some crisp texture to the poha along with the crunchiness of the roasted peanuts. other poha variations you can try are:

i also add grated fresh coconut at times, but its entirely optional. 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.

batata poha or aloo poha recipe below:

aloo poha recipe
4.19 from 16 votes
print

aloo poha recipe | batata poha recipe

batata poha recipe - easy to make and a popular breakfast dish from maharashtra.

course breakfasts
cuisine maharashtrian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 cups thick poha (flattened rice, parched rice)
  • 1 large potato (aloo or batata), cubed
  • 1 small to medium onion, finely chopped
  • 1 small green chili, finely chopped
  • 1 sprig curry leaves (kadi patta) about 8 to 10 curry leaves
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 1.5 to 2 tablespoon roasted peanuts (moongphali)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon sugar or more if you want it the poha to be more sweet
  • 2 to 3 tablespoon grated fresh coconut, optional
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
  • a few lemon wedges or 1 teaspoon lemon juice or as required
  • 2 to 2.5 tablespoons oil
  • salt as required

how to make recipe?

preparation for aloo poha recipe:

  1. heat up a pan and add 2 tbsp peanuts.
  2. roast the peanuts till they become crunchy and keep aside.
  3. pick 1.5 cups poha. rinse the poha in clean running water twice or thrice.

  4. use a strainer to rinse the poha. keep the poha in the strainer and rinse it in running water. 

  5. make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft. 

  6. 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.

  7. sprinkle 1/2 tsp turmeric powder, 1 tsp sugar and salt (as required) in the poha. gently mix with your hands.

making batata poha:

  1. heat 2 tbsp oil in a pan or kadai. add to the pan, 1 large potato which has been chopped in small cubes.
  2. saute the potatoes till light golden and crisp.
  3. remove them with a slotted spoon and keep aside.
  4. in the same pan or kadai, add 1 tsp mustard seeds to the hot oil. 

  5. when they splutter, add 1 tsp cumin seeds. allow the cumin seeds to change the color and crackle.

  6. then add about 1/2 cup finely chopped onions.
  7. saute the onions till they become translucent and soften.
  8. now add the 7 to 8 curry leaves, 1 tsp chopped green chilies. saute for half a minute.
  9. add the roasted peanuts and stir well.
  10. add the poha. stir gently but very well till everything is mixed evenly.
  11. then add the sauteed potatoes. again mix gently with the rest of the mixture.
  12. cover the pan tightly with a lid and steam batata poha for a minute or two on a low flame. 

  13. this method softens the poha. switch off the flame and keep the lid covered on the pan for a further 4 to 5 minutes.

  14. remove the lid and garnish the aloo poha with chopped coriander leaves and grated fresh coconut.

  15. serve aloo poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it. 
  16. alternatively, you could also do this method. once the batata poha is done, sprinkle approx 1 tsp lime juice on the poha. mix it with the poha and then garnish it with coconut and coriander leaves.

recipe video

recipe notes

  • adding sugar is optional. you can skip it completely if you don't prefer as slightly sweet taste in the batata poha.


how to make batata poha or aloo poha recipe:

1. heat up a pan and add 2 tbsp peanuts.

peanuts for aloo poha recipe

2. roast the peanuts till they become crunchy and keep aside.

roasting peanuts for aloo poha recipe

3. pick 1.5 cups poha. rinse the poha in clean running water twice or thrice. use a strainer to rinse the poha. 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. while rinsing, the poha absorbs enough water and it becomes soft. 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.

rinsing poha

4. sprinkle ½ tsp turmeric powder, 1 tsp sugar and salt (as required) in the poha.

haldi for aloo poha recipe

5. gently mix with your hands.

mix poha

6. heat 2 tbsp oil in a pan or kadai.

oil for aloo poha recipe

7. add to the pan, 1 large potato which has been chopped in small cubes.

potato for aloo poha recipe

8. saute the potatoes till light golden and crisp.

potatoes for aloo poha recipe

9. remove them with a slotted spoon and keep aside.

fried potatoes for aloo poha recipe

10. in the same pan or kadai, first lower the flame. then add 1 tsp mustard seeds to the hot oil. when they splutter, add the 1 tsp cumin seeds.

cumin for potato poha recipe

11. allow the cumin seeds to change the color and crackle.

cumin for potato poha recipe

12. then add about ½ cup finely chopped onions.

onions for potato poha recipe

13. saute the onions till they become translucent and soften.

sauting onions for potato poha recipe

14. now add the 7 to 8 curry leaves, 1 tsp chopped green chilies. saute for half a minute.

curry leaves for potato poha recipe

15. add the roasted peanuts and stir well.

peanuts for batata poha recipe

16. add the poha.

adding poha

17. stir gently but very well till everything is mixed evenly.

stir batata poha recipe

18. then add the sauteed potatoes. again mix gently with the rest of the mixture. check the taste and add more of the salt or sugar if required.

batata for batata poha recipe

19. cover the pan tightly with a lid and steam poha for a minute or two on a low flame. this method softens the poha. switch off the flame and keep the lid covered on the pan for a further 4 to 5 minutes.

making batata poha recipe

20. remove the lid. batata poha is ready to be served now. you can also garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.

batata poha recipe, aloo poha recipe, potato poha recipe

21. serve aloo poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.

batata poha recipe, aloo poha recipe, potato poha recipe

22. alternatively, you could also do this method. once the poha is done, sprinkle about 1 teaspoon lime juice on the aloo poha. mix it with the poha and then garnish it with coconut and cilantro leaves.

Aloo Poha Recipe or Batata Poha Recipe




49 thoughts on “aloo poha recipe | batata poha recipe | how to make aloo poha recipe”

  1. Very nice recipe. Thank you so much for sharing. The grated coconut adds a nice touch.

  2. Thanks so much for teaching us how to make poha that too in such a simple way….i can now make it in my hostel whenever I feel hungry…??

  3. hi dassana today i made poha for lunch and it came out yummy……….thnks a lot to u for your detailed description with pics…….

        1. this poha is not accompanied with any other dish. just drizzle some lemon juice on it. mix and have it. there is no need for any accompaniment. then finish off with a nice masala chai or ginger chai.

  4. Brilliant and easy way to make delicious Poha!
    I tried it for the first time and i still got it right!
    Thank you so much!
    You saved my day!

  5. Thank you very much. You described it really really beautifully and very point to point. I’m looking forward to see other blogs of yours. Thanks again.

  6. Thank you so much for the recipe!
    I was planning to try this variation, just one query before I do… We don’t use onion-garlic in our food so how to go about the onion step? Is there any substitute?

    Whenever I make poha, after adding poha I have to keep stirring or it sticks to the bottom of the pan… So when you say ‘steam the poha to make it soft’ do you stir it often in between?

    1. welcome sarita. just skip the onions. when you add curry leaves, green chilies, that time also add a light pinch of asafoetida/hing. as soon as you add poha, gently stir everything very well. cover and allow to steam. i don’t stir when i steam the poha. if you use a thick bottomed kadai or pan, the poha won’t stick.

      1. Thank you very much for resolving the issue!
        I tried the recipe and it turned out to be very delicious…Thanks once again 🙂

  7. Kudos to you! Your blog is really well thought out and presented. Plus, your recipes are spot on!
    I have made poha for years, but was inspired by your site to try it your way – loved it. It will be poha your way from now on 🙂
    Also, tried your Lobia recipe a few weeks ago – awesome too!
    You should consider a cook book.

  8. Hi how are u doing????..i was really confused about bfast today.. its weekend in here so i was a bit lazy too..i wanted to make somthing different but easy.so i tht of poha n checked ut site. i made it n everyone lovedddddd it.. thank u sooo much
    Such a good way to start the day 🙂 i added a lil cashew n raisins.. 🙂
    Keep up the awesome work.. love

  9. u knw what maàm in earlier i don’t lyk poha. bt after tried from this site i loved it. Thank u for giving a healthy tasty n quick recipe. Allah bless n keep u happy always.

  10. I really enjoyed this poha recipe! Frying the potato beforehand is so lovely, what a great idea! I increased poha to 2 full cups, then 1 tsp each of mustard seed and cumin, and added 3 green chilis. I also added eggs and scrambled in pan, before adding the poha, to add a bit more protein for breakfast. I will be making this again, thank you so much for sharing!

  11. Madam,
    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. https://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’ …?
    Thanks

    1. 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.

  12. bhanu and syamala

    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.

  13. thanks to tech how to cook poha,i liked ur presentation,will revert after doing it practically

  14. Thanks ..potato poha looks yummy and the presentation with details was easy to understand and useful…:)

  15. Hi,
    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.

    1. 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.

Comments are closed.