Aloo Poha- An easy and delicious breakfast made with beaten rice,potato and peanuts
Aloo Poha or Batata Poha is a very popular breakfast specialty from Maharashtra and Gujarat but now equally popular all over India. Poha is flattened rice/beaten rice/Pressed rice/flattened rice /chura /chivda or pohe and batata means potato . There are so many versions of making poha depending on each region and family tradition or preference .
We can make it with little change in tempering or choice of ingredients but the main ingredient remains the same- poha .Batata poha or aloo poha is the most popular one after the kanda poha.
Different Versions of making Poha
Though Aloo Poha is the most popular version of poha but there are few more delicious version of making poha. Indori poha taste delicious and is made slight differently and the main ingredient of it is the famous Indori jeeravan masala (will post the recipe soon) .
Chura Matar from Banaras is made with lots of fresh green peas and garam masala. Dahi chuda is very popular in Bihar and is specially good in summer. In Tamilnadu poha is made with tamarind pulp (puli Aval )and urad daal is used in the tempering .
The Gopala kala which is made on Janmastami in Maharashtra is very simple to make but taste amazing ! whatever way you make poha it always taste delicious.
Though poha is considered as a breakfast item but it can easily be served for brunch, lunch or for light dinner . Serve it with some coconut chutney or a bowl of yogurt for a quick,light and satisfying meal. You can pack it in lunch boxes, carry for picnic or as a travel food . It is enjoyed every ways.
Which Poha to use for making Aloo Poha
There are so many variety of poha available in the market ,Mainly three types – thin, medium and thicker one are available everywhere. The thinner one is used mainly for making chivda namkeen. For making aloo poha use the thicker poha. If you use the thinner one then it can be mashed up while mixing poha .
Wash or soak poha before making ?
Thicker Poha should be washed first to remove the dirt then the poha is soaked in enough water . The soaking time entirely depends on the quality or thickness of the poha. You may need to soak it for a minute or little more ,as soon as the poha looks swelled up then its done. Drain the poha on a colander to remove the extra water. Never try to squeeze the extra water else it will be mashed up while stir frying.
If the poha is medium thick then take the poha in a colander and wash under running water and then keep it aside and then after 3-4 minutes sprinkle some water on the poha so it will swell up well.(the poha we get here is medium thick one so I always wash it in water)
I have seen some even add milk or thin buttermilk to soften the poha , but I always wash it with water. do whatever suits your taste.
Ingredients to add in Poha
- Poha-. You can either use normal white rice poha, red rice poha or use brown rice poha. The recipe will be the same just the soaking time will be different . Brown and red rice poha takes longer time to soak and swell as compared to white rice poha.
- Potato– You can add boiled and cubed potatoes for a quicker version or chop raw potatoes into small cubes and then saute or deep fry them.
- Peanuts– Fried peanuts gives a very nice crunch, you can either add whole peanuts or crush them slightly before frying. If you are allergic to peanuts then you can easily substitute peanuts with cashew nuts. I mix fried peanuts while stir frying the poha poha but you can add them as garnish while serving.
- Mustard seeds, green chilies, curry leaves, salt ,lemon juice are must have ingredients and should not be avoided. Addition of little sugar is optional but highly recommended.
- Tomato is an optional ingredient but I always add tomatoes along with some ginger and peas in my Aloo poha as they gives a nice taste and makes poha quite colorful and appealing to eyes 🙂
- Green peas– adds nice colour and texture to the poha, use either frozen peas or boil it before adding.
- Cashew nuts, raisins and pomegranate pearls can also be added for special occasions
How to Garnish Aloo Poha
You can garnish poha with so many things. The most popular topping is with thin besan sev/ bhujiya , Mix namkeen mixture, roasted peanuts, grated fresh coconut ,with pomegranate pearls or just garnish with some fresh coriander. Serve aloo poha with some chutney or serve as it is .
You can also try these poha recipe-
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Aloo Poha/ Batata Poha
Ingredients
- 2 cup Pressed Rice/Poha
- 1 medium Potato/Aloo
- 1/4 cup Peanuts/ Moongphali
- 1/4 cup Green Peas/ Hari Matar
- 1 medium Tomato/Tamatar
- 4 tbsp Bean sprouts optional
- 4 tbsp Fresh pomegranate pearls/ Taza Anar Dana
- 2 tbsp Lemon Juice/ Neebu ka ras
- 1.5 tsp Sugar /chini
- 1/4 cup Fresh Coriander /Hara dhaniya
- 1 tsp Ginger /Adrak chopped
- 1 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric /Haldi
- salt to taste
Tempering/ tadka
- 4 tbsp Cooking oil
- 1 tsp Mustard seeds/Rai
- 1/4 tsp Asafoetida/Hing
- 12 Curry leaves
- 2 Green Chilies/ Hari Mirch Finely chopped
- 2 Dried Red Chilies
Instructions
- Take poha/pressed rice in a colander and wash it well with water so it will become soft and moist and then keep aside
- But If the poha is quite thicker then soak in enough water for 2-3 minutes and then drain on a colander and wait for 5 minutes so it will swell up nicely and become soft and moist.
- Add sugar, salt,red chili powder and lemon juice in the poha (in the colander)and mix everything and keep aside.
- Heat oil in pan and add finely chopped potatoes and cover with a lid.
- Let it cook on medium heat,when potato cooked completely and become golden in color then take out from the pan and keep aside .*
- Now add mustard seeds in the same oil ,when they start crackling add the peanuts in the oil.
- Keep stirring on low heat till peanuts become light brown in color. (make sure to roast the peanuts on low heat else they will taste raw if roasted on high heat)
- Now add the whole red chili, chopped green chilies and curry leaves and saute for few seconds.
- Add turmeric, peas, ginger and tomatoes(beans sprouts if using) in the pan and stir fry for a while.
- Sprinkle 2 tbls of water again on the soaked poha and then add the poha in the pan and mix gently.
- Cover and cook for 2 minutes and then switch off the flame and let the poha remain covered for a minute.
- Now open the lid and add fried potatoes and chopped green coriander and mix
- Garnish with pomegranate pearls / bhujiya / fried peanuts / fresh coconut or just with some chopped tomatoes and fresh coriander
- Serve hot with a lemon slice and some coconut or coriander chutney.