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:

• poha recipe (onion poha)
• kanda batata poha
• aval upma (made with mix veggies).
• chooda matar recipe (from uttar pradesh)

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 the coconut.

PIN PRINT RATE

aloo poha

4.84 from 12 votes

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

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

Course:breakfasts

Cuisine:maharashtrian

Servings:3

Author:Dassana Amit

INGREDIENTS FOR aloo poha

(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 aloo poha

preparation for aloo poha recipe

• heat up a pan and add 2 tbsp peanuts.
• roast the peanuts till they become crunchy and keep aside.
• 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.
• sprinkle 1/2 tsp turmeric powder, 1 tsp sugar and salt (as required) in the poha. gently mix with your hands.

making batata poha

• heat 2 tbsp oil in a pan or kadai. add to the pan, 1 large potato which has been chopped in small cubes.
• saute the potatoes till light golden and crisp.
• remove them with a slotted spoon and keep aside.
• in the same pan or kadai, add 1 tsp mustard seeds to the hot oil. 
• when they splutter, add 1 tsp cumin seeds. allow the cumin seeds to change the color and crackle.
• then add about 1/2 cup finely chopped onions.
• saute the onions till they become translucent and soften.
• now add the 7 to 8 curry leaves, 1 tsp chopped green chilies. saute for half a minute.
• add the roasted peanuts and stir well.
• add the poha. stir gently but very well till everything is mixed evenly.
• then add the sauteed 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 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.
• remove the lid and garnish the aloo poha with chopped coriander leaves and grated fresh coconut.
• serve aloo poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it. 
• 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 TIPS

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

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preparation to make batata poha or aloo poha

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. 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.

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

5. gently mix with your hands.

making aloo poha

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

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

8. saute the potatoes till light golden and crisp.

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

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.

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

12. then add about ½ cup finely chopped onions.

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

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

15. add the roasted peanuts and stir well.

16. add the poha.

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

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.

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.

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.

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

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.