Aloo Poha Recipe | Batata Poha | Kanda Poha

September 21, 2016


how to make Aloo Poha Recipe | Batata Poha | Kanda Poha


Aloo Poha aka Batata Poha is one of the popular breakfast eaten in Maharashtra. Its simple and healthy which you can have with a cup of tea. You might find variations of this dish in different places.. At home, my mom adds tomato and ginger garlic and at times even scrambled egg to it, which makes it more healthier.


           how to make Aloo Poha Recipe | Batata Poha | Kanda Poha



When I was home away, I always had tasted this basic Poha, until one day I happened to have a totally different serving of Poha in Nagpur. I was totally surprised to see the combination. Imagine what..!! I was served a plate of plain poha, plain means I could make out that the dish contained only cooked rice flakes (even doubt it was cooked, actually no need to, until you don't want the raw smell of turmeric), turmeric and salt, along with Chana dal masala. I was about to correct him and say 'Bhaiya, I asked for Poha not for lunch'. It looked like, I was served pulao and curry. But, somewhere a foodie inside me stopped and prompted me to try this. And I should say, it was DAMM tasty. Its really unpredictable, how much you can experiment with food.

            how to make Aloo Poha Recipe | Batata Poha | Kanda Poha

Aloo Poha Recipe | Batata Poha | Kanda Poha
 CuisineIndian
 Prep Time10 minutes
 Cook Time10 minutes
 Servings
people
INGREDIENTS
Part I :
Part II :
INSTRUCTIONS
  1. Wash poha by swirling around your fingers and draining the water. Do it twice. Transfer it to colander to drain excess water. Let it sit for next 5-10 minutes, while you can start off with the seasoning.
  2. Add in the remaining ingredients to the poha mention under Part I. Mix it gently.
  3. Heat oil in a non-stick pan. Splutter mustard seeds and curry leaves. Then add groundnut, onion, chilly and potato together. Stir it. Cover and cook till potato is tender.
  4. Add in the poha, coriander leaves and mix well. Add salt if needed. Turn off the flames. Cover and let it rest for 5 minutes, for the flavours to get infused to the poha.
  5. Drizzler some lime juice and serve hot.
RECIPE NOTES
For a variation, you can add 1 teaspoon of ginger-garlic paste along with onion and later 1 medium chopped tomato.
If adding tomato, no need of sprinkling lime juice at the end. Tomato itself will give a sour taste.

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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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