Learn how to make Batata Poha. It is an easy and healthy Maharashtrian breakfast recipe using Indian flattened rice or poha, potatoes or bata, onions or kanda, and some simple spices.
Needless to say, I didn’t grow up eating spiced poha, what with it being a Maharashtrian recipe and all. The first time I tried Batata Poha was at a food expo in my hometown when I was around 8. At these, would set up stalls and sell a variety of things, all homemade. In one of those, they were selling this Batata Poha in small cups for 5 rupees each. Amma and I had no clue what Batata or even Poha was but decided to give it a shot anyway. After one bite of it, Amma goes “ahh aval!” and then quickly went on to dissect the ingredients and guess what went into the Batata Poha.
Fast forward a few more years, I moved to Hyderabad for work and met people from all over. I tasted food that I’d never even heard of before. This recipe is from a Maharashtrian ex-colleague. He made his mom’s Batata Poha one day and posted a picture on Facebook. I, of course, immediately asked him for the recipe and he obliged. Thanks Yash!
I was wondering if Batata Poha and Kanda Poha are the same thing so I asked Yash. He said batata = potato and kanda = onion. If you add both to the poha, then it becomes Kanda Batata Poha. Anyway, irrespective of the finer details, this is a delicious, easy, and healthy recipe that you must make!
Also check out this aval vadai recipe.Print
Batata poha is a tasty and healthy breakfast recipe from India using flattened rice and potato along with some simple spices.
- 1.5 cups poha or aval (use the thicker variety, not thin)
- 1/2 cup finely chopped onions
- 1/2 cup boiled and chopped potato
- 2 tablespoons raw peanuts
- 2 green chillies, chopped (adjust to taste)
- A pinch of hing (asafoetida)
- A pinch of sugar
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
- 1/4 teaspoon mustard seeds
- A fistful of fresh coriander leaves
- Lime juice to taste
- Salt to taste
- Place the poha in a colander and rinse it under running water. Don’t linger, just give it a good rinse and turn off the water
- Set aside for a few minutes, then use your fingers to gently mix the poha. It should be soft and crumble easily when you press between your fingers
- Mix salt and turmeric to the poha and set aside, covered
- Heat oil in a pan and add the peanuts
- Roast until golden brown, drain and set aside
- To the same oil, add mustard seeds
- When they pop, add the chopped onions, hing, and green chillies
- Saute until the onions turn soft and pink
- Add the poha along with sugar and mix gently
- Top up with the roasted peanuts, chopped coriander leaves, and lime juice
- Mix everything well and remove from heat
- If you find the poha too dry, sprinkle some water and let it steam away
- Serve hot
- Remember to use the thicker variety of poha. The thin kind will get mushy and not do well in this recipe
- Adjust all ingredients to your taste
- I normally add curry leaves if I have any in hand
- Don’t skimp on peanuts and coriander leaves