Batata poha recipe – Poha (rice flakes) with potatoes, onions and spices
I hope you all had a happy new year! It’s been more than a month since I left in my home country Romania to enjoy holidays and spend some time with my family here.
One month with almost no Indian food, I enjoyed delicious Romanian food cooked by my mom and sister or had food in Romanian restaurants and satisfied all my past year cravings.
I brought many Indian spices in my luggage, wanting to cook favourite Indian food for my family. I was surprised to see in Romanian stores almost every Indian ingredients that years back they were so hard to find.
One fine morning I decided to try my hands again at Indian food and prepare a quick healthy breakfast. And my choice was Poha – uncooked flattened rice (rice flakes)
Poha can be done in many ways, but I like mostly the version I am sharing today batata poha – poha (rice flakes) with potatoes, onions and mild spices. Hopefully you would also like it as much as I do.
Step by step Batata poha recipe – Poha (rice flakes) with potatoes, onions and spices
First step is to fry the potatoes. Take a frying pan, heat oil and add potatoes. Fry until golden brown. Once done, keep aside on a paper towel to absorb the excess oil.
Meantime, in a strainer, rinse the poha in clean running water, until it becomes soft. Make sure you don’t rinse too much, poha shouldn’t become mushy.
Add some salt and a pinch of turmeric powder and mix gently with your hand.
In the same frying pan, heat some oil and add mustard seeds. Once they start sizzle, add curry leaves, onions and green chilli/jalapeño. Stir fry until onion gets soft.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Add potatoes, mix and fry for one minute.
Add poha, mix well and sauté for 2 minutes, on low flame. Squeeze some lemon/lime juice and turn off the flame.
Garnish with fresh coriander leaves and/or roasted peanuts and serve warm.
- 2 onions, cut into long thin strips (julienne cut);
- 2 potatoes, cut into small cubes;
- 1 green chilli or jalapeño, cut small;
- 2-3 cups of poha (rice flakes);
- 1 tsp black mustard seeds;
- pinch of turmeric powder;
- few fresh curry leaves (optional);
- lemon/lime juice;
- coriander/cilantro leaves to garnish (optional);
- roasted peanuts (optional);
- oil;
- salt as per taste.
- First step is to fry the potatoes. Take a frying pan, heat oil and add potatoes. Fry until golden brown. Once done, keep aside on a paper towel to absorb the excess oil.
- Meantime, in a strainer, rinse the poha in clean running water, until it becomes soft. Add some salt and a pinch of turmeric powder and mix gently with your hand.
- In the same frying pan, heat some oil and add mustard seeds. Once they start sizzle, add curry leaves, onions and green chilli/jalapeño. Stir fry until onion gets soft.
- Add potatoes, mix and fry for one minute.
- Add poha, mix well and saute for 2 minutes, on low flame. Squeeze some lemon/lime juice and turn off the flame.
- Garnish with fresh coriander leaves and/or roasted peanuts and serve warm.
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