Batata Poha (Aloo Poha)

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Potato, aloo or batata is one of those vegetables that we really can’t get enough of! So, you see our very own favorite poha or pohe recipe from the Maharashtrian cuisine also has potatoes in it making for a yummy Batata Poha. Aloo Poha is quite a regular breakfast recipe at my place. It’s a quick, easy and nutritious dish to make. What is better is the fact that the recipe is also vegan. You can actually include it in your health diets.

batata poha on a white plate with lemon wedge on right side and a spoon on the left side.

About Batata Poha

You have your usual Maharashtrian-style Poha Recipe and all you gotto do for turning it into a beautiful Batata Poha is to add some potatoes (known as batata in Marathi language) to it.

The rest of the preparation method stays just the same. You actually don’t have to do much in it.

Here, I have posted my mother’s version of making this recipe of Aloo Poha. I have had pohas at many places in Mumbai. But I like the poha the way my mom makes it.

Her recipe of making the Aloo Poha is too good. So, I too follow her recipe only for making poha at my home.  

This recipe of Batata Poha is slightly different from the regular version of making the same and that is instead of using boiled potatoes, I pan-fry or sauté the batata or potatoes first.

This adds a crisp texture to the poha along with the crunchiness of the roasted peanuts.

The lovely fried potatoes along with the other crunchy elements like the peanuts, onions and spices makes this Aloo Poha a firecracker dish for the palate.

It is so comforting and satisfying at the same time that you may also want to turn it into a lunch or dinner meal as well.

I also add grated fresh coconut at times. But it’s entirely optional. If you have coconut, well and good and if you do not have coconut, then too the dish will be just as fine. In short, this poha recipe tastes great even without the coconut.

Step-by-Step Guide

How to make Batata Poha

Roast Peanuts

1. Heat a pan and add 2 tablespoons peanuts.

peanuts added to hot pan for making aloo poha.

2. Roast the peanuts on medium-low to medium heat until they become crunchy and set aside.

roasting peanuts for aloo poha.

Prepare Poha Mixture

3. Pick 1½ cups poha and rinse it in clean running water twice or thrice. Use a strainer to rinse it. 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 flattened rice for making aloo poha.

4. Sprinkle ½ teaspoon turmeric powder, 1 teaspoon sugar and salt as required in the poha.

turmeric powder, sugar and salt added to rinsed flattened rice for making aloo poha.

5. Gently mix with your hands.

ingredients mixed together.

Sauté Potatoes

6. Heat 2 tablespoons oil in a pan or kadai.

heating oil in pan.

7. Add 1 large potato, peeled and chopped into ½ inch small cubes, in the pan.

chopped potato added to pan.

8. Sauté the potatoes till light golden and crisp.

sautéing potatoes.

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

sautéed potatoes and roasted peanuts on a steel plate.

Sauté Spices, Onions & Green Chilies

10. In the same pan or kadai, lower the heat. Then, add 1 teaspoon mustard seeds to the hot oil. When they splutter, add the 1 teaspoon cumin seeds.

mustard seeds and cumin seeds added to hot oil in pan.

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

sautéing cumin seeds.

12. Then, add about ½ cup finely chopped onions.

finely chopped onions added to pan for making batata poha.

13. Sauté the onions until they turn translucent and soften.

sautéing onions for batata poha.

14. Now, add 7 to 8 curry leaves, 1 teaspoon chopped green chilies, sauté for half a minute.

curry leaves and chopped green chilies added to onions for making batata poha.

15. Add the roasted peanuts and mix well.

roasted peanuts added to onion mixture for making batata poha.

Make Batata Poha

16. Add the prepared poha mixture.

prepared poha mixture added to onion mixture.

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

mixing poha mixture with onion mixture.

18. Next, add the sautéed potatoes. Again, mix gently with the rest of the mixture. Check the taste and add more of the salt or sugar, if required.

sautéed potatoes added to poha mixture for making batata poha.

19. Cover the pan tightly with a lid and steam the poha for a minute or two on low heat. This method softens the poha.

Turn off the heat and keep the pan covered for 4 to 5 minutes more.

cooked batata poha in covered pan.

20. Remove the lid. Batata poha is ready to be served now. You can also garnish the poha with chopped coriander leaves and grated fresh coconut.

cooked batata poha.

21. Serve Batata Poha with chopped lemon pieces. The lemon juice has to be squeezed on to the poha before eating it.

Alternatively, you can also do this method. Once the poha is done, sprinkle about 1 teaspoon lemon juice on the poha. Mix it with the poha and then garnish it with coconut and coriander leaves.

batata poha on a steel plate with a side of lemon wedge.

22. While serving, garnish with a fresh sprinkling of chopped coriander leaves. Serve Batata Poha hot or warm.

batata poha served on a white plate with a lemon wedge kept on the left side and a spoon kept on the right side.

Expert Tips

  1. Variety of poha: Use thick or medium-thick poha (flattened rice) for this recipe. Thin poha turns mushy when cooked. You could also use brown rice poha or red poha.
  2. Rinse poha properly: Use a colander to rinse the poha in running water. This will remove extra starch. Gently toss it with your fingers to ensure even rinsing without breaking the poha.
  3. Preparation of potatoes: Peel and dice the potatoes into small cubes. You can either boil them or directly sauté them in the pan until they are lightly golden and cooked through.
  4. Season right: Adjust the seasoning by adding salt, sugar, and/or lemon juice according to your taste preferences. Mixing well helps to distribute the flavors evenly in the dish.
  5. Garnish options: Garnish the poha with fresh coriander leaves, grated coconut or even finely chopped onions or sev for added flavor and texture.

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aloo poha recipe, batata poha recipe

Batata Poha (Aloo Poha)

Batata Poha or Aloo Poha recipe is an easy to make and a popular breakfast dish from the Maharashtra cuisine made with flattened rice, potatoes (batata or aloo), onions, peanuts, herbs and spices. It is a quick, easy and nutritious dish to make plus vegan and gluten-free.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Maharashtrian
Course Breakfast
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 3
Units

Ingredients

To Prep Poha

  • 1.5 cups poha – thick or medium-thick variety, (flattened rice, parched rice)
  • ½ teaspoon turmeric powder
  • 1 teaspoon sugar or add more if you want the poha to be more sweet
  • salt as required

More Ingredients

  • 1.5 to 2 tablespoon peanuts
  • 2 to 2.5 tablespoons oil
  • ⅔ to ¾ cup potato – or 1 medium to large-sized, peeled and cut in ½ inch cubes, (aloo or batata)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ cup onions – finely chopped or 1 small to medium-sized onion
  • 1 green chili – finely chopped
  • 1 sprig curry leaves about 8 to 10 curry leaves
  • 2 to 3 tablespoons coconut – grated and fresh, optional
  • 1 to 2 tablespoons coriander leaves – chopped, (cilantro)
  • 1 lemon cut in wedges or 1 teaspoon lemon juice or add as required

Instructions
 

Preparation

  • Heat up a frying pan and add the peanuts.
  • Roast the peanuts on medium-low to medium heat until they become crunchy. Set the roasted peanuts aside.
  • Pick the poha first of any stones or debris. 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 the poha flakes too much or else they break and gets mushy.
    While rinsing, the poha absorbs enough water and the poha flakes 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.
  • Sprinkle turmeric powder, sugar and salt (as required) in the poha. Gently mix with clean fingers.

Making batata poha

  • Heat oil in a pan or kadai. Add the potato cubes.
  • Sauté the potatoes stirring often until the potatoes are tender and look light golden and crispy.
  • Remove the sautéed potatoes with a slotted spoon and set aside.
  • In the same pan or kadai, add the mustard seeds to the hot oil. 
  • When they splutter, add the cumin seeds. Allow the cumin seeds to change the color and crackle.
  • Add the finely chopped onions.
  • Sauté the onions until they become translucent and soften.
  • Now add the the curry leaves and chopped green chilies. Sauté for half a minute.
  • Add the roasted peanuts and mix well.
  • Add the prepared poha. Stir gently but very well till everything is mixed evenly.
  • Then add the sautéed potatoes. Again mix gently with the rest of the mixture.
  • Cover the pan tightly with a lid and steam Batata Poha for a minute or two on a low heat. 
  • This method softens the poha. Turn off the heat and keep the lid covered on the pan for a further 4 to 5 minutes.
  • Remove the lid and garnish with chopped coriander leaves and grated fresh coconut.
  • Serve Aloo Poha hot with chopped lemon wedges. The lemon juice has to be squeezed on to the poha before eating it. 
  • Alternatively, once the Batata Poha is done, sprinkle about 1 teaspoon of lemon juice on the poha. Mix it with the poha and then garnish it with coconut and coriander leaves.
  • Serve Batata Poha hot or warm garnished with coriander leaves. You can also sprinkle some sev if you like.

Video

Notes

  • Adding sugar is optional. You can skip it completely if you don’t prefer a slightly sweet taste in your Aloo Poha.
  • For a more spicy taste, add more green chillies. 
  • Grated coconut can be skipped completely from the recipe. 
  • You could also boil or steam the potatoes instead of pan frying them.
  • The recipe can be made with brown rice poha as well as red rice poha. If either of these poha varieties do not soften after rinsing in water, soak them in water for some minutes until they soften.

Nutrition Info (Approximate Values)

Nutrition Facts
Batata Poha (Aloo Poha)
Amount Per Serving
Calories 547 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Sodium 449mg20%
Potassium 466mg13%
Carbohydrates 92g31%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 52IU1%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 11mg55%
Vitamin B6 0.4mg20%
Vitamin C 45mg55%
Vitamin E 4mg27%
Vitamin K 2µg2%
Calcium 62mg6%
Vitamin B9 (Folate) 110µg28%
Iron 2mg11%
Magnesium 60mg15%
Phosphorus 187mg19%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

This Batata Poha from the archives was first published on July 2010. It has been updated and republished on June 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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