Batata Poha/ Quick Kanda Batata Poha/ Aloo Poha Recipe Video by Tarla Dalal

Batata Poha/ Quick Kanda Batata Poha/ Aloo Poha Recipe Video by Tarla Dalal

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Batata Poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple snack. The potatoes and onions act as a soft and moist interlude to the chewy poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. While it tastes best when had hot and fresh, it can also be carried in the snack box.

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Recipe Description for Batata Poha, Quick Kanda Batata Poha, Aloo Poha

Ingredients

For Gujarati Style Batata Poha
2 cups thick beaten rice (jada poha)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
salt to taste
3/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp sugar
2 tsp lemon juice
1 tbsp milk
1 tbsp finely chopped coriander (dhania)

For The Garnish
1 tbsp finely chopped coriander (dhania)
lemon wedge

For The Maharashtrian Style Batata Poha
2 cups thick beaten rice (jada poha)
1/2 cup raw peanuts
2 tbsp oil
10 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
3/4 cup finely chopped onions
1 1/2 tbsp finely chopped green chillies
1/2 cup boiled potato cubes
3/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup finely chopped coriander (dhania)

For Serving With Maharashtrian Style Batata Poha
lemon wedges

Method

For gujarati style batata poha

1. To make {span class="bold1"}gujarati style batata poha{/span}, heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
4. 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.
5. 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.
6. 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.
7. Add the coriander and mix well.
8. Serve the {span class="bold1"}gujarati style batata poha{/span} hot garnished with coriander and lemon wedge.

For the maharashtrian style batata poha

1. To make {span class="bold1"}maharashtrian style batata poha{/span}, place the poha in a strainer, toss well to drain out all excess water. Keep aside.
2. Dry roast the peanuts in a non-stick pan for 2 minutes. Remove on a plate and keep aside.
3. 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.
4. Add the onions and sauté on a medium flame for 2 minutes.
5. Add the roasted peanuts and sauté on a medium flame for 2 to 3 minutes.
6. Add the green chillies and potato and sauté on a medium flame for 2 minutes.
7. 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.
8. Add the soaked poha and cook on a medium flame for 2 minutes.
9. Add the coriander and mix well.
10. Serve the {span class="bold1"}maharashtrian style batata poha{/span} hot with a lemon wedge.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes