Batata Pohe | Alu Poha: Popular Breakfast in Maharashtra

In the month of Shravan, I try to avoid onion and garlic as much as possible, so last week I made Peas Poha | Matar Pohe for breakfast. Yesterday, it was the turn of Batata Pohe or Alu Poha.

I am also having a busy, busy time at work and so am reusing old posts to make new posts. I have made so many things; need time to post!

Do try the other varieties of Poha that I make including:

• Kanda Pohe
• Matar Poha
• Vangi Pohe
• Indori Poha
• Masala Poha
• Dadpe Pohe
• North Indian Style Poha with Deep Fried Potatoes and Peanuts
• Atukula Pulihora
• Kolache Pohe

How to Make Batata Pohe | Alu Poha

Serves: 4

Draining Time for Poha: 1 Hour

Cooking Time: 15 Minutes

Ingredients

1. Thick Poha or Beaten Rice – 1.25 Cups
2. Potato – 1 Large
3. Green Chillies – 3 or 4
4. Mustard Seeds/Rai – 2/3 tsp
5. Cumin Seeds/Jeera – 1/2 tsp
6. Grated Coconut – 3 tbsp
7. Curry Leaves – A Few
8. Chopped Coriander Leaves – 2 tbsp
9. Oil – 1 tbsp
10. Turmeric – 1/3 tsp
11. Asafoetida – A Large Pinch
12. Sugar – 1/2 tsp
13. Salt to Taste

Method to Make Batata Pohe | Alu Poha

1. Preparing the Poha:
   1. Dissolve about 1/2 tsp of salt in 3 cups of water.
   2. Add the poha to the salt water and let it soak for about 20 to 30 seconds.
   3. Drain immediately using a colander.
   4. Leave the Poha in the colander for about an hour till the water drains completely.
   5. Using a light hands, fluff the poha.
2. Making the Batata Poha:
   1. Peel and dice the potato into 1/2″ cubes.
   2. In a kadai, heat the oil.
   3. Add mustard seeds and wait till they splutter.
   4. Add slit green chillies, curry leaves and cumin seeds.
   5. Fry for a minute.
   6. Add the potato pieces and stir-fry for 1-2 minutes.
   7. Add just enough water to cover the potato pieces.
   8. Over medium flame, cook covered till the potato pieces are cooked and the water has evaporated.
   9. Add asafoetida, turmeric powder, salt, and sugar.
   10. Stir fry for about a minute or till the sugar dissolves.
   11. Add the drained poha and mix well.
   12. Garnish with freshly grated coconut and finely chopped coriander leaves.
   13. Serve Batata Pohe | Alu Poha hot.

In Maharashtra, typically, pohe is served with a wedge of lemon that is freshly squeezed over the pohe just before it is eaten. It adds a nice tangy taste to the pohe!

Tips

• I find that soaking the poha is salted water and then draining it gives the poha a wonderful light texture.
• Be careful not to oversoak the poha as otherwise you will have a lump of disintegrated poha on your hands.
• Be careful with the amount of salt you add during the cooking because the poha was soaked in salted water.