Easy to make delicious poha recipe! This batata poha is the popular breakfast in Gujarat (a state of India). It gets ready in just 15 minutes (if you have boiled potato ready).
2tablespoonsCilantro or coriander leavesfinely chopped
Instructions
Take thick poha in a colander or a strainer. Rinse it under the running tap water and make sure all the flakes are wet. Let it rest in the colander until ready to use. And let the excess water drain out.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Add peanuts and fry with stirring constantly until golden brown from all sides.
Add sesame seeds and they start to splutter immediately.
So right away add green chilies and curry leaves, saute for 30 seconds.
Then add hing and turmeric leaves and mix.
Immediately add boiled, cubed potatoes and sprinkle enough salt for potatoes only. Mix and saute for 2-3 minutes (let the potatoes absorb some flavor).
Add poha, remaining salt and sugar.
Toss gently until everything is combined. Do not overmix that poha flakes break or get mushy.
Sprinkle around a tablespoon of water using your hand. Cover the pan and cook on low heat for 3-5 minutes.
Squeeze the fresh lime juice and mix. Taste and adjust the salt, sugar, lime as needed.
Garnish with cilantro and serve.
Notes
No need to soak the poha. Just rinse and rest in the colander. After resting time, poha will get soft. You can check by pressing a poha flake between your index finger and thumb, it should break easily.
Sprinkling some water over the poha and steam cooking for 3-5 minutes are must-do steps. This way your poha will turn out super soft and fluffy like cotton.
Don’t like to bite into green chili pieces? Add slit green chili instead of chopped. Remove and discard at the time of serving.
Add salt two times. First, add to potatoes and second add along with poha. This ensures salt distributes evenly.