Aloo Poha or Batata Poha is one of the popular NorthIndian Breakfast dish especially in Gujarat and many parts of Mumbai. A simple to make breakfast or an evening snack with hot tea/coffee. Learn here how to make this recipe with step by step pictures, instructions and video.
Aloo Poha a very delicious and easy to make breakfast or evening tiffin. Thick poha is washed and then tossed in Onion-Potato mixture, garnished with coriander leaves and lemon juice. This is a perfect and healthy evening snack with hot tea/coffee or a perfect after-school snack for kids. The flavor from green chili and ginger along with sourness from lemon makes the poha and potatoes tastes so dainty. We can make this aloo poha under 20 mins and its a filling snack/breakfast. This is a very popular recipe in Maharashtra and Gujarat.
Most of the recipes with Poha is very easy to make. Poha doesn’t need to be cooked. We can just wash the poha nicely and keep it covered for some time and it becomes soft and fluffy within 10 minutes. Any recipes we make with rice, we can substitute with poha like Aval Bisibelebath. In South India, we make Aval Upma which is also very quick and easy to make. But this aloo poha has more flavor than our conventional Aval Upma.
Tips for making Aloo Poha:
Use thick poha for this recipe. Thick poha has to be washed atleast twice. Wash the poha, drain water, cover and set aside. Again in 5 mins, check the poha to see it its soft and non-sticky. If the poha is very dry and stiff, sprinkle some water, mix well and set aside covered.
Using onion is optional. We can make Aloo Poha without onions also.
Instead of tempering chili and ginger, we can grind the green chili and ginger to smooth paste and use it for more flavor.
Potatoes will cook faster. So sprinkle little water, cover and cook potatoes till soft. We can also pre-cook potatoes and then toss it with onions and poha.
Cuisine: Gujarati, Indian Cuisine, Indian Recipes, Maharashtra Cuisine, North Indian
Equipments Needed
Heavy Bottomed Pan
Strainer
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
Servings: 2people
Calories: 360kcal
Author: Sowmya Venkatachalam
Aloo Poha or Batata Poha is one of the popular NorthIndian Breakfast dish especially in Gujarat and many parts of Mumbai. A simple to make breakfast or an evening snack with hot tea/coffee. Learn here how to make this recipe with step by step pictures, instructions and video.
Take 1 Cup of poha in a strainer. Wash it thoroughly.
Cover the strainer and let the poha sit aside. After 5 mins, check the poha, if its very dry and stiff, sprinkle more water. Cover and set aside.
Preparing Other Ingredients
Finely chop the onion and set aside.
Chop the ginger and green chili and set aside.
Wash, peel and cube the potato and set aside.
Roasting Peanuts
Heat a pan. Add the peanuts to the pan.
Dry Roast the peanuts in medium flame till its crispy.
Tempering
Heat oil in a pan. Add mustard seeds and allow it to sputter. Also add cumin seeds and let it sputter.
Next, add hing and few curry leeaves to the pan.
Now, add chopped ginger and green chili to the pan. Give a good mix.
Making Aloo Poha
To the pan, now add the chopped onions and saute the onions till translucent.
Once the onions turn translucent, we can add the cubed potatoes to the pan.
Add 1/2 tsp salt along with a pinch of turmeric to the potatoes.
Also sprinkle 1 handfull of water. Cover and cook the potatoes till soft. Open the pan and mix occasionally to prevent potatoes from getting burnt.
when the potatoes are getting cooked, check the poha we have kept aside. The poha would be soft and also fluffy. If not sprinkle some water and give a mix. Keep it covered.
Once the potatoes are cooked, add the poha to the pan. Add 1/2 tsp salt and gently mix.
Add the roasted peanuts and gently mix.
Finally garnish with coriander leaves and swtich off the flame.
Squeeze 1/2 lemon and give a final mix.
Serving
Delicious Aloo Poha is now ready to serve!
Nutritional Info
Nutrition Facts
Aloo Poha Recipe | Batata Poha Recipe
Amount Per Serving (1 Cup)
Calories 360Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 69g23%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARING POHA
Take 1 Cup of poha in a strainer. Wash it thoroughly.
Cover the strainer and let the poha sit aside. After 5 mins, check the poha, if its very dry and stiff, sprinkle more water. Cover and set aside.
PREPARING OTHER INGREDIENTS
Finely chop the onion and set aside.
Chop the ginger and green chili and set aside.
Wash, peel and cube the potato and set aside.
ROASTING PEANUTS
Heat a pan. Add the peanuts to the pan.
Dry Roast the peanuts in medium flame till its crispy.
TEMPERING
Heat oil in a pan. Add mustard seeds and allow it to sputter. Also add cumin seeds and let it sputter.
Next, add hing and few curry leeaves to the pan. Now, add chopped ginger and green chili to the pan. Give a good mix.
MAKING ALOO POHA
To the pan, now add the chopped onions and saute the onions till translucent.
Once the onions turn translucent, we can add the cubed potatoes to the pan.
Add 1/2 tsp salt along with a pinch of turmeric to the potatoes.
Also sprinkle 1 handfull of water. Cover and cook the potatoes till soft. Open the pan and mix occasionally to prevent potatoes from getting burnt.
When the potatoes are getting cooked, check the poha we have kept aside. The poha would be soft and also fluffy. If not sprinkle some water and give a mix. Keep it covered.
Once the potatoes are cooked, add the poha to the pan. Add 1/2 tsp salt and gently mix.
Add the roasted peanuts and gently mix.
Finally garnish with coriander leaves and swtich off the flame. Squeeze 1/2 lemon and give a final mix.
Sought after Maharashtrian dish!! For tadka, i just do not use urad dhal and channadhal as it steals away the authentic flavour of a Marathi dish.. but instead use groundnuts ….
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I always tried making poha at home but did not find that tasty as I found yours to be. Thank you so much for putting up this post because it really makes me feel happy when someone appreciates me.
Sought after Maharashtrian dish!! For tadka, i just do not use urad dhal and channadhal as it steals away the authentic flavour of a Marathi dish.. but instead use groundnuts ….
As usual your recipes are simply awesome….
Simple and tasty one…
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good and quick one!!
looks great .. i love aloo poha.
and the instructions are so good
Gooԁ daу I am so grateful I found yоur webpage,
I really found you by error, whilе I was seаrching
on Digg for ѕomеthing еlѕе, Anyhow I аm
here now and wоuld just lіke to saу thаnks a lot for a
tremendоus post and a аll rоund enteгtaining blog (I alѕo loνe the theme/deѕign), I don’t have time to
browse it all аt thе moment but I havе saνed it and also added your RSS feeds, so when I hаve time I will be bacκ tο геad muсh more, Plеase do keep up thе exсеllent b.
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I always tried making poha at home but did not find that tasty as I found yours to be. Thank you so much for putting up this post because it really makes me feel happy when someone appreciates me.
Thank you so much so happy to read your comments😊🙏