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).
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What Is Batata Poha?
Poha recipe as a breakfast is popular in many states of India and every region has its own version of making it. E.g. In Maharastra, they add onion and make kanda poha. Some add boiled green peas to their poha recipe. In the Southern part of India, they make poha upma.
The version I am sharing here is the Gujarati style of batata poha recipe (aka bataka pauwa).
You’ll find many street-side stalls selling this poha early in the morning. They usually garnish the poha with sev. The type of sev used depends on the stall vendor. Variations include nylon sev, regular sev, aloo bhujia, ratlami sev, etc. Some do garnish with grated coconut or pomegranate arils.
❤️ You’ll Love This Poha Recipe
- Quick to make: Pre-plan and keep the boiled potato ready. This poha recipe comes together in just 15 minutes (from start to finish).
- Easy to make: There are a few things to keep in mind and then there is no way you can mess this up. Even a beginner can make it without fail.
- Healthy & filling: This makes a filling and comforting breakfast or snack to enjoy with a cup of tea or coffee.
- Pack into kid's lunch box: Poha tastes good even at room temperature. So you can pack it into a kid's or adult’s lunchbox with some salad and yogurt on the side.
🧾 Ingredient Notes
Here is a pic of the ingredients you’ll need to make a delicious batata poha recipe.
- Poha: There are two types of poha available in the market (thin & thick). Thin poha is used for making poha chivda (a dry snack). Thick poha is used here to make this recipe.
- It is also known as flattened rice or beaten rice.
- You can also find red rice poha in the market, you can use that instead of white poha.
- Potato: I prefer using boiled potato cubes while making poha. Mostly I boil potato in instant pot ahead of time.
- Curry leaves: It adds a nice flavor and aroma to the dish.
- Green chilies: This is the only ingredient that adds heat and a spicy taste to the poha recipe. So adjust the amount accordingly. The regular long Indian chilies are not that spicy. If you prefer spicy poha then use Thai chilies.
- Sugar: This is Gujarati style batata poha meaning sugar is a must. It doesn’t taste sweet but balances the tangy flavor of lime juice.
- Lime juice: For Indian cooking, I prefer to add lime juice instead of lemon juice. But if you have lemons on hand then use lemon juice.
👩🍳 How To Make Batata Poha? (Pics)
Prep Poha:
1) Take thick poha in a colander or a strainer.
2) 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.
Making Poha Recipe:
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
2) Add peanuts and fry with stirring constantly until golden brown from all sides.
3) Add sesame seeds and they start to splutter immediately.
4) So right away add green chilies and curry leaves, and saute for 30 seconds. Then add hing and turmeric leaves and mix.
5) Immediately add boiled, cubed potatoes and sprinkle enough salt for potatoes only.
6) Mix and saute for 2-3 minutes (let the potatoes absorb some flavor).
7) Add poha, remaining salt and sugar.
8) Toss gently until everything is combined. Do not overmix that poha flakes break or get mushy.
9) Sprinkle around a tablespoon of water using your hand.
10) Cover the pan and cook on low heat for 3-5 minutes.
11) Squeeze the fresh lime juice and mix. Taste and adjust the salt, sugar, and lime as needed.
12) Garnish with cilantro and serve.
💭 Expert Tips For Perfect Poha Recipe
- 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.
🥣 Storage & Re-Heating
- Leftover poha can be stored in the refrigerator for up to 3 days in an airtight container.
- To reheat, remove the required amount of poha in a microwave-safe bowl, sprinkle around a tablespoon of water using your hand and microwave it for around 40-60 seconds or until it becomes warm hot.
- Do not overheat otherwise they become dry and chewy.
🍽 Serving Ideas
- Bata poha is served as a breakfast or evening snack. You can have a cup of chai (tea) or coffee along with it.
- Poha can be garnished with sev or pomegranate aril or freshly grated coconut.
Check Out Other Breakfast Recipes
Did you try this batata poha recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Poha Recipe (Batata Poha)
Ingredients
- 1 medium Potatoes boiled, peeled and cubed
- 1 ½ cups Thick Poha (beaten rice)
- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- 2 tablespoons Peanuts
- 1 teaspoon Sesame seeds
- 2 Green chilies finely chopped
- 8-10 Curry leaves
- ½ teaspoon Turmeric powder
- ¼ teaspoon Hing (Asafoetida)
- ½ teaspoon Salt or to taste
- 2-3 teaspoons Sugar
- 1 tablespoon Lemon juice or Lime juice
- 2 tablespoons Cilantro or coriander leaves finely 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.
Prathma Mudgal
yummyzzzzzzzz 😉
Kanan
Thank you Prathma. 🙂
Raksha
Helo Kanan is there any other name for poha ? As I've looked for it in several spice shops in Durban many times but didn't find it!
Kanan
in English, poha known as beaten rice or flattened rice. check out other language names here in wiki.