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
Draining Time for Poha: 1 Hour
Cooking Time: 15 Minutes
- Thick Poha or Beaten Rice – 1.25 Cups
- Potato – 1 Large
- Green Chillies – 3 or 4
- Mustard Seeds/Rai – 2/3 tsp
- Cumin Seeds/Jeera – 1/2 tsp
- Grated Coconut – 3 tbsp
- Curry Leaves – A Few
- Chopped Coriander Leaves – 2 tbsp
- Oil – 1 tbsp
- Turmeric – 1/3 tsp
- Asafoetida – A Large Pinch
- Sugar – 1/2 tsp
- Salt to Taste
Method to Make Batata Pohe | Alu Poha
Preparing the Poha:
- Dissolve about 1/2 tsp of salt in 3 cups of water.
- Add the poha to the salt water and let it soak for about 20 to 30 seconds.
- Drain immediately using a colander.
- Leave the Poha in the colander for about an hour till the water drains completely.
- Using a light hands, fluff the poha.
Making the Batata Poha:
- Peel and dice the potato into 1/2″ cubes.
- In a kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add slit green chillies, curry leaves and cumin seeds.
- Fry for a minute.
- Add the potato pieces and stir-fry for 1-2 minutes.
- Add just enough water to cover the potato pieces.
- Over medium flame, cook covered till the potato pieces are cooked and the water has evaporated.
- Add asafoetida, turmeric powder, salt, and sugar.
- Stir fry for about a minute or till the sugar dissolves.
- Add the drained poha and mix well.
- Garnish with freshly grated coconut and finely chopped coriander leaves.
- 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!
- 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.