Batata poha recipe (Aloo poha or Bataka pauaa)

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):

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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.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Batata poha recipe (Aloo poha or Bataka pauaa)

5 from 1 vote

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Breakfast

Cuisine: Gujarati,Indian,Maharashtrian

Calories: 232kcal

Servings 3 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

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Ingredients for batata poha recipe:

• 1 ½ cups Thick Poha (beaten rice) ** see notes below1 ½ cups Thick Poha (beaten rice) ** see notes below
• 2 tablespoons Oil2 tablespoons Oil
• 1 tablespoon Peanuts1 tablespoon Peanuts
• ½ teaspoon Mustard seeds½ teaspoon Mustard seeds
• ½ teaspoon Sesame seeds½ teaspoon Sesame seeds
• 2 small Green chilies chopped finely2 small Green chilies chopped finely
• 5-6 Curry leaves5-6 Curry leaves
• ½ teaspoon Turmeric powder½ teaspoon Turmeric powder
• 1 medium or ½ cup Potatoes cut into small pieces1 medium or ½ cup Potatoes cut into small pieces
• Salt to tasteSalt to taste
• 1 tablespoon Sugar1 tablespoon Sugar
• 1 tablespoon Lemon juice1 tablespoon Lemon juice
• 1 tablespoon Cilantro or coriander leaves chopped finely for garnishing.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

**Poha:

• 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.

 

Nutrition

Calories: 232kcal | Carbohydrates: 27.5g | Protein: 4.4g | Fat: 12.1g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 644mg | Potassium: 111mg | Fiber: 2.9g | Sugar: 14.6g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.