Maharashtrian Batata Poha (Aloo Poha)

3.63 from 8 votes

Maharashtrian Batata Poha (Aloo Poha)

Batata Poha or Aloo Poha 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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Maharashtrian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 547kcal

Author: Dassana Amit

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

US Customary - Metric

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.

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