Batata Poha
Poha is an Indian breakfast dish made from flattened rice, sautéed with onions, potatoes, green chillies, and peanuts, and flavoured with turmeric and lemon juice. It’s easy to prepare and often garnished with fresh coriander and grated coconut. This light yet satisfying dish is popular for its balance of taste and simplicity.
Ingredients
1 cup = 250ml
- 2 ½ cups thick Poha flattened rice
- 1 medium onion finely chopped
- 2 medium potatoes peeled and diced
- 1-2 green chillies finely chopped
- ¼ cup peanuts
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp sugar optional
- Salt to taste
- 2 tbsp oil
- Juice of one lemon
- Fresh coriander leaves chopped
- Few curry leaves
- A few tablespoons of water
- ¼ cup grated coconut for garnishing, optional
Instructions
- Place the poha in a bowl and add water. Gently rinse and sieve through the strainer. Make sure the poha is softened but not mushy. Leave it in the strainer to drain excess water.
- Heat oil in a pan over medium heat. Add the cumin and mustard seeds and let them splutter.
- Add curry leaves and green chillies to the pan. Sauté for a few seconds.
- Then add the peanuts and fry until golden brown. Then add the diced potatoes and cook until soft.
- When the potatoes are half cooked, add the chopped onions and cook until they turn translucent.
- Once the potatoes are cooked, reduce the heat to low, add the turmeric powder and salt to the pan. Saute for a minute and add poha and sugar (if using). Mix gently to combine everything without breaking the poha.
- Add coriander leaves and lemon juice and combine well.
- Add a splash of water, cover the pan and let it cook for 1 minute on low heat, allowing the flavours to meld.
- Turn off the heat and let it rest for 5 minutes.
- Garnish with more chopped coriander leaves. If using, sprinkle some grated coconut on top.
- Serve the poha hot with an additional squeeze of lemon juice if desired.
Notes
- Use medium or thick poha for a better texture. Thin poha tends to get mushy quickly. Rinse the poha gently under running water until it softens. Do not soak it for too long, as it may become mushy. Drain well to remove excess water.
- After adding the poha to the pan, cook it on low heat to ensure it absorbs all the flavours without getting overcooked.
- Poha is best enjoyed fresh and warm. If left sitting for too long, it may lose its fluffiness and become dry.