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Aloo Poha a very delicious and easy to make breakfast or evening tiffin. Thick poha is washed and then tossed in Onion-Potato mixture, garnished with coriander leaves and lemon juice. This is a perfect and healthy evening snack with hot tea/coffee or a perfect after-school snack for kids. The flavor from green chili and ginger along with sourness from lemon makes the poha and potatoes tastes so dainty. We can make this aloo poha under 20 mins and its a filling snack/breakfast. This is a very popular recipe in Maharashtra and Gujarat.
Most of the recipes with Poha is very easy to make. Poha doesn’t need to be cooked. We can just wash the poha nicely and keep it covered for some time and it becomes soft and fluffy within 10 minutes. Any recipes we make with rice, we can substitute with poha like Aval Bisibelebath. In South India, we make Aval Upma which is also very quick and easy to make. But this aloo poha has more flavor than our conventional Aval Upma.
Tips for making Aloo Poha:
- Use thick poha for this recipe. Thick poha has to be washed atleast twice. Wash the poha, drain water, cover and set aside. Again in 5 mins, check the poha to see it its soft and non-sticky. If the poha is very dry and stiff, sprinkle some water, mix well and set aside covered.
- Using onion is optional. We can make Aloo Poha without onions also.
- Instead of tempering chili and ginger, we can grind the green chili and ginger to smooth paste and use it for more flavor.
- Potatoes will cook faster. So sprinkle little water, cover and cook potatoes till soft. We can also pre-cook potatoes and then toss it with onions and poha.
- We can top up the aloo poha with sev and serve!
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Aloo Poha Recipe | Batata Poha Recipe
Aloo Poha or Batata Poha is one of the popular NorthIndian Breakfast dish especially in Gujarat and many parts of Mumbai. A simple to make breakfast or an evening snack with hot tea/coffee. Learn here how to make this recipe with step by step pictures, instructions and video.
Servings 2 people
Calories 360kcal
Equipment
- Heavy Bottomed Pan
- Strainer
Ingredients
- 1 Cup Aval / Poha / Flattened Rice Use thick poha. 1 Cup - 250ml
- 1 no Onion Optional
- 1 no Potato Big size or 2 medium size
- 2 tbsp Peanuts
- ½ no Lemon
- 1 tbsp Coriander Leaves For Garnishing
- 1 tsp Salt Adjust as needed
- 1 Pinch Asafoetida (Asafetida / Hing)
For Tempering
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin Seeds
- 3 nos Green Chili
- 1 inch Ginger
- Few Curry leaves
Instructions
Preparing Poha
- Take 1 Cup of poha in a strainer. Wash it thoroughly.
- Cover the strainer and let the poha sit aside. After 5 mins, check the poha, if its very dry and stiff, sprinkle more water. Cover and set aside.
Preparing Other Ingredients
- Finely chop the onion and set aside.
- Chop the ginger and green chili and set aside.
- Wash, peel and cube the potato and set aside.
Roasting Peanuts
- Heat a pan. Add the peanuts to the pan.
- Dry Roast the peanuts in medium flame till its crispy.
Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Also add cumin seeds and let it sputter.
- Next, add hing and few curry leeaves to the pan.
- Now, add chopped ginger and green chili to the pan. Give a good mix.
Making Aloo Poha
- To the pan, now add the chopped onions and saute the onions till translucent.
- Once the onions turn translucent, we can add the cubed potatoes to the pan.
- Add 1/2 tsp salt along with a pinch of turmeric to the potatoes.
- Also sprinkle 1 handfull of water. Cover and cook the potatoes till soft. Open the pan and mix occasionally to prevent potatoes from getting burnt.
- when the potatoes are getting cooked, check the poha we have kept aside. The poha would be soft and also fluffy. If not sprinkle some water and give a mix. Keep it covered.
- Once the potatoes are cooked, add the poha to the pan. Add 1/2 tsp salt and gently mix.
- Add the roasted peanuts and gently mix.
- Finally garnish with coriander leaves and swtich off the flame.
- Squeeze 1/2 lemon and give a final mix.
Serving
- Delicious Aloo Poha is now ready to serve!
Nutrition
Serving: 1Cup | Calories: 360kcal | Carbohydrates: 69g | Protein: 7g | Fat: 6g
INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARING POHA
- Take 1 Cup of poha in a strainer. Wash it thoroughly.
- Cover the strainer and let the poha sit aside. After 5 mins, check the poha, if its very dry and stiff, sprinkle more water. Cover and set aside.
PREPARING OTHER INGREDIENTS
- Finely chop the onion and set aside.
- Chop the ginger and green chili and set aside.
- Wash, peel and cube the potato and set aside.
ROASTING PEANUTS
- Heat a pan. Add the peanuts to the pan.
- Dry Roast the peanuts in medium flame till its crispy.
TEMPERING
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Also add cumin seeds and let it sputter.
- Next, add hing and few curry leeaves to the pan. Now, add chopped ginger and green chili to the pan. Give a good mix.
MAKING ALOO POHA
- To the pan, now add the chopped onions and saute the onions till translucent.
- Once the onions turn translucent, we can add the cubed potatoes to the pan.
- Add 1/2 tsp salt along with a pinch of turmeric to the potatoes.
- Also sprinkle 1 handfull of water. Cover and cook the potatoes till soft. Open the pan and mix occasionally to prevent potatoes from getting burnt.
- When the potatoes are getting cooked, check the poha we have kept aside. The poha would be soft and also fluffy. If not sprinkle some water and give a mix. Keep it covered.
- Once the potatoes are cooked, add the poha to the pan. Add 1/2 tsp salt and gently mix.
- Add the roasted peanuts and gently mix.
- Finally garnish with coriander leaves and swtich off the flame. Squeeze 1/2 lemon and give a final mix.
SERVING
- Delicious Aloo Poha is now ready to serve!
The post Aloo Poha Recipe | Batata Poha Recipe appeared first on Subbus Kitchen.