Crispy Tangy Aloo Poha | Batata Poha Recipe.

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A typical Maharashtra breakfast dish, batata poha is made with beaten rice (poha), onions, and potatoes (batata). Every state in India has its own unique variations and names for poha, a popular breakfast food. There are many different ways to make poha, and each family has its unique recipes that differ from one another.

Batata Poha and Kanda Poha were frequently prepared at home. With the inclusion of urad and chana dal and garnished with freshly grated coconut, Karnataka's version of Kanda Poha, known as Avalakki bath, is somewhat comparable. However, the name Batata Poha was always Batata Poha and never Avalakki. We started the school day with a plate full of poha and a large glass of warm milk, and we ate till midday.

This breakfast was also prepared on days when mom did not have enough time to make breakfast or when we had visitors. Many people enjoy potatoes in general, so there was less of a fuss. My family loves this Maharashtrian-style Aloo Poha/Batata Poha just as much as I do, and I now cook it frequently at home.

INGREDIENTS

2 medium potatoes, peeled, cut, and diced.
2 cups poha or beaten rice (thick variety)
2 tablespoons oil.
1 teaspoon of turmeric powder.
1 teaspoon mustard seeds.
1 sprig of curry leaves
2 green chilies, finely chopped
1/2 cup diced onion
1 tablespoon toasted peanuts.
Salt to taste.
1 teaspoon sugar
Juice squeezed from one lime
Fresh coriander leaves for garnish.

DIRECTIONS

Wash the beaten rice completely and drain it. Add the turmeric powder and salt, and mix thoroughly. Set aside. While the poha blossoms, prepare the remaining ingredients, such as slicing potatoes and onion.

Heat the oil in a frying pan, then add the mustard seeds and let them sputter. Stir in the chopped onions and cook for 30 seconds, or until translucent. Next, add the chopped potatoes, torn curry leaves, and green chilies. Stir fry for a few minutes, until the potatoes are cooked but still have some bite. Add the moistened poha or beaten rice. Turn the heat down to medium-low and carefully combine all of the ingredients. Cover and cook for at least 5 minutes. Once cooked, remove from heat, add sugar, and squeeze the juice of one lime. Garnish with toasted peanuts and chopped coriander leaves.

Boiling potatoes before of time can help to reduce cooking time. You may add the potatoes to the tempering oil, stir them thoroughly, and let them simmer. That style, the potatoes will have a slight crunch. This, however, takes longer and requires more oil, so I avoid this variation. The one I make is easy, beneficial, and time-saving because the potatoes are pre-boiled and require no additional cooking. The addition of a teaspoon of sugar and lime is optional, but it gives an edgy flavor that is unique to Maharastrian cuisine.

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