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

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.
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.