Batata Poha, Quick Kanda Batata Poha, Aloo Poha
by Tarla Dalal
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batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images.
An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture.
Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack.
To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge.
The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour.
Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box.
Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below.
For gujarati style batata poha- To make gujarati style batata poha, heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.
- Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve the gujarati style batata poha hot garnished with coriander and lemon wedge.
For the maharashtrian style batata poha- To make maharashtrian style batata poha, place the poha in a strainer, toss well to drain out all excess water. Keep aside.
- Dry roast the peanuts in a non-stick pan for 2 minutes. Remove on a plate and keep aside.
- In a nonstick deep pan, heat the oil in a deep non-stick pan, add the curry leaves, cumin seeds and mustard seeds and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the roasted peanuts and sauté on a medium flame for 2 to 3 minutes.
- Add the green chillies and potato and sauté on a medium flame for 2 minutes.
- Add the turmeric powder and salt. You can use sugar if you wish to, but it’s completely optional and sauté on a medium flame for 1 minute.
- Add the soaked poha and cook on a medium flame for 2 minutes.
- Add the coriander and mix well.
- Serve the maharashtrian style batata poha hot with a lemon wedge.
Batata Poha/ Quick Kanda Batata Poha/ Aloo Poha Recipe Video by Tarla Dalal
Batata Poha, Quick Kanda Batata Poha, Aloo Poha recipe with step by step photos
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For the quick kanda batata poha recipe, heat the oil in a deep non-stick pan and add the mustard seeds. It is important to use this much oil so, the poha stays separated after cooking but, if you are health conscious you can surely reduce the amount of oil, but then it won’t taste that good.
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When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
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Add the onions and sauté on a medium flame for 1 to 2 minutes. They just need to sweat and turn translucent which will provide a crunchy bite and great taste to the kanda batata poha.
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Add the potatoes. We have boiled, peeled and cubed the potatoes. Here is an easy and quick method to boil batata in a microwave.
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Add 2 tbsp of water.
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Add salt and ½ tsp of turmeric powder.
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Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Always make use of medium thick sized poha. If you will use the thin variety of poha, it would turn soggy and lumpy.
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Place them in a strainer, toss well to drain out all excess water. This way the excess water would drain out through the sieve perfectly and poha would puff up nicely. If you don’t have a strainer, just sprinkle small amount of water over the beaten rice and let them soak. After soaking, poha should always be moist but not wet.
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Add the washed and drained beaten rice to the sauteed kanda batata.
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Add a little salt and ginger-green chilli paste. We have added salt previously don't forget. Salt is added at two stages so that it mixes properly with poha. Many people even prefer sprinkling and mixing salt, turmeric and powdered sugar to the washed poha.
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Add the remaining ¼ tsp of turmeric powder and sugar. Maharashtrian Poha are not sweet as they don’t make use of any sugar whereas the Gujarati Kanda Batata Poha is well balanced with sweet and sour taste from sugar and lemon.
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Add lemon juice.
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Add milk. Milk provides softness to the batata poha on cooking.
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Mix batata poha well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the coriander to batata poha and mix well.
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Serve the aloo poha hot garnished with coriander and lemon wedge.
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Onion potato poha tastes best when served hot. If you want to pack Gujarati aloo poha for lunch then it can easily be packed in tiffin box. If you wish to re-heat them and eat later then use the double boiler method or else they might stick to the bottom of the pan. Also, while reheating you can add a tablespoon of milk or water to provide moisture and get rid of the dryness from the poha.
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Maharashtrian style batata poha | Maharashtrian batata poha
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For Maharashtrian style batata poha. Place the poha in a strainer, toss well to drain out all excess water. This way the excess water would drain out through the sieve perfectly and poha would puff up nicely. If you don’t have a strainer, just sprinkle small amount of water over the beaten rice and let them soak. After soaking, poha should always be moist but not wet. Always make use of medium thick sized poha. If you will use the thin variety of poha, it would turn soggy and lumpy. Keep aside.
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Dry roast the peanuts in a non-stick pan for 2 minutes.
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After roasting it will look like this.
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Remove on a plate and keep aside.
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In a nonstick deep pan, heat the oil in a deep non-stick pan and add the mustard seeds. It is important to use this much oil so, the poha stays separated after cooking but, if you are health conscious you can surely reduce the amount of oil, but then it won’t taste that good.
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Add the curry leaves.
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Add the cumin seeds.
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Add mustard seeds.
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Sauté on a medium flame for 30 seconds.
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Add the onions.
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Sauté on a medium flame for 2 minutes.
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Add the roasted peanuts.
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Sauté on a medium flame for 2 to 3 minutes.
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Add the green chillies.
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Add the potato. We have used boiled potato as it cookes faster and taste better.
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Sauté on a medium flame for 2 minutes.
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Add the turmeric powder and salt. You can use sugar if you wish to, but it’s completely optional.
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Sauté on a medium flame for 1 minute.
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Add the soaked poha.
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Cook on a medium flame for 2 minutes.
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Add the coriander.
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Mix Maharastrian style batata poha well and cook on a medium flame for 1 minute.
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Serve hot with a lemon wedge. You can also garnish with grated coconut.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 429 cal |
| Protein | 5.2 g |
| Carbohydrates | 64.8 g |
| Fiber | 1.2 g |
| Fat | 16.4 g |
| Cholesterol | 1.2 mg |
| Sodium | 12.9 mg |
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6 FAVOURABLE REVIEWS
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