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Batata Poha ( Microwave Recipe)


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This flavoured snack is one of my favourites as it is very easy to rustle up for morning breakfast as well as for the evening tea.

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Makes 4 servings
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Ingredients

2 cups thick beaten rice (poha)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 to 4 green chillies , slit green chillies
1/2 cup chopped onions
1/4 tsp turmeric powder (haldi)
1/2 cup peeled and finely chopped potatoes
1 tsp lemon juice
1 tsp sugar (optional)
1 tbsp oil
salt to taste

For The Garnish
1 tbsp grated fresh coconut
1 tbsp chopped coriander (dhania)

Method
  1. Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.
  2. In a microwave safe bowl combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves and microwave on high for 2 minutes.
  3. Add the onions, turmeric powder and microwave for 1 minute.
  4. Add the potatoes, sprinkle little water, mix well and microwave for 3 minutes, stirring once in between.
  5. Add the poha, salt, sugar and mix well. Microwave on high for 2 minutes.
  6. Add the lemon juice and mix well.
  7. Serve hot garnished with the grated coconut and chopped coriander.

Tips
  1. Handy tip :
  2. If the poha gets too dry sprinkle a tablespoon of milk, mix well and serve immediately.
1 review received for Batata Poha ( Microwave Recipe)
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Healthy Eating, July 06, 2011

Thick Poha is healthy and has a nice mouth feel. Combined with a bit of potatoes and minimum oil the recipe has 18% fat level which is boarder line high. Tasty and the lime ads a nice tanginess to the poha. I have it often for breakfast.
4 of 4 members found this review helpful

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Helpful reviews for this recipe
Reviewed July 06, 2011 by Healthy Eating

Thick Poha is healthy and has a nice mouth feel. Combined with a bit of potatoes and minimum oil the recipe has 18% fat level which is boarder line high. Tasty and the lime ads a nice tanginess to the poha. I have it often for breakfast.

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