Batata Poha, Quick Kanda Batata Poha, Aloo Poha
by Tarla Dalal
બટાટા પોહા ની રેસીપી
- ગુજરાતી માં વાંચો (Batata Poha, Quick Kanda Batata Poha, Aloo Poha in Gujarati)
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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.
- 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 hot garnished with coriander and 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
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.
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. They just need to sweat and turn translucent which will provide a crunchy bite and great taste to the kanda batata poha.
Add the potatoes. We have boiled, peeled and cubed the potatoes. Here is an easy and quick method to boil batata in a microwave.
Add 2 tbsp of water.
Add 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. Always make use of medium thick sized poha. If you will use the thin variety of poha, it would turn soggy and lumpy.
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.
Add the washed and drained beaten rice to the sauteed kanda batata.
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.
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.
Add lemon juice.
Add milk. Milk provides softness to the batata poha on cooking.
Mix batata poha well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander to batata poha and mix well.
Serve the aloo poha hot garnished with coriander and lemon wedge.
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.
Nutrient values (Abbrv) per serving
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