Batata poha recipe or aloo poha recipe – One of the popular snack or breakfast recipe from Gujarat and Maharashtra. In Gujarati, many people call it bataka pauaa.
Here lightly spiced potatoes are tossed with beaten rice and garnished with coriander leaves and fried peanuts.
this batata poha recipe is very quick to make and so flavorful and filling snack.
Earlier I thought this batata poha is Gujarati recipe as I grew up eating it, but when I was in Mumbai, I had this as a breakfast in one of the restaurants before going to American Consulate. And then I also read aloo poha recipe in Marathi cookbook. So which region’s food is it exactly?? I guess both.
This recipe does not require any dry spice powders still it tastes so delicious. The addition of curry leaves and green chilies in the tempering gives nice flavor to the dish.
While crunchy peanut in it, just heaven in the mouth. I always end up adding more peanuts than mentioned because I and husband always fight for every single peanut.
Check out other poha recipes
Kanda poha // Kanda batata poha // Fried poha chivda namkeen // Roasted poha chivda // Poha upma
How to make batata poha recipe (Step by Step Photos):
1) Heat the oil in a pan on medium heat. Once hot add peanuts and fry till lightly browned. If you like crunchy peanuts then remove it to bowl, proceed with next step and garnish as the end. I like crunchy yet soft peanuts, so I kept them in, moisture from potatoes make them soft.
2) Then add sesame seeds and mustard seeds, let them pop.
3) Then add turmeric powder.
4) Immediately add green chilies and curry leaves, sauté it for few seconds.
5) Mix in potatoes and salt. Cover and cook till soft.
6) When potatoes are about to done, wash the poha under running cold water. Do not rub too much with your hands otherwise they will get break. Soak them or sprinkle some water as per your poha kind. For soaking time, read the notes mentioned above.
7) Drain it well and check the potatoes, they should be soft and tender now.
8) Add drained poha with sugar and lemon juice.
9) Mix very gently without breaking them. Lower the heat, cover and let it get heated through for 2-3 minutes.
10) Finally sprinkle some chopped cilantro and serve.
Serving suggestion: Serve this batata poha as a breakfast or snack. It can be served with hot cup of tea or coffee.
Batata poha recipe (Aloo poha or Bataka pauaa)
Ingredients
Ingredients for batata poha recipe:
- 1 ½ cups Thick Poha (beaten rice) ** see notes below
- 2 tablespoons Oil
- 1 tablespoon Peanuts
- ½ teaspoon Mustard seeds
- ½ teaspoon Sesame seeds
- 2 small Green chilies chopped finely
- 5-6 Curry leaves
- ½ teaspoon Turmeric powder
- 1 medium or ½ cup Potatoes cut into small pieces
- Salt to taste
- 1 tablespoon Sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely for garnishing.
Instructions
- Heat the oil in a pan on medium heat.
- Once hot add peanuts and fry till lightly browned. If you like crunchy peanuts then remove it to bowl, proceed with next step and garnish as the end. I like crunchy yet soft peanuts, so I kept them in, moisture from potatoes will make them soft.
- Then add sesame seeds and mustard seeds, let them pop.
- Then add turmeric powder.
- Immediately add green chilies and curry leaves, sauté it for few seconds.
- Mix in potatoes and salt. Cover and cook till soft.
- When potatoes are about to done, wash the poha under running cold water. Soak them or sprinkle some water as per your poha kind. Read the notes below.
- Drain it well and check the potatoes, they should be soft and tender now.
- Add drained poha with sugar and lemon juice.
- Mix very gently without breaking them.
- Lower the heat, cover and let it get heated through for 2-3 minutes.
- Finally sprinkle some chopped cilantro.
- Then turn off the stove.
Notes
- use thick poha variety, thin poha is for crispy poha chivda.
- Every brand has different quality of poha. So always try and you will get to know your brand and type of poha. E.g. some poha requires 2 minutes soaking, some requires 5 minutes soaking. While some does not require any soaking at all, for those kind only wash and keep them moist for few minutes and it will be ready to use.
yummyzzzzzzzz 😉
Thank you Prathma. 🙂
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!
in English, poha known as beaten rice or flattened rice. check out other language names here in wiki.
Forgot to mention, I have made the Kanda Poha dish from your blog multiple times and it is a fantastic dish. So thanks for sharing!!
Thanks Anjana, nice to know that you are enjoying,
Nice, jhatpat recipe. Was really looking forward to some such quick breakfast/snack and veggie sides recipes, as they are so helpful while planning the menu for the week. Look forward to more such recipes, thanks Kanan for sharing.
That’s true, I know, I am having full time job its always pain for weekdays menu. I will share more quick recipes.