Similar to how Idli and Upma are traditional breakfast recipes of Southern India, Poha is traditional and widely preferred breakfast recipe in Western states of India. This recipe is known as Pohe in Maharashtra and Poha in Gujarat and follows the same preparation method with poha (rice flakes) being the main ingredient. Since chopped potato pieces are also usually added to this recipe, this healthy breakfast is also referred as Aloo Pohe and Batata Poha in Maharshtra and Gujarat respectively. This Poha Recipe makes preparing it at home extremely easy with step by step photo guide and also provides tips about how to give it your preferred regional touch.
2 cups thick Poha (rice flakes)
1 medium Onion, finely chopped (approx. 1/3 cup)
1 small Potato, peeled and finely chopped (approx. ½ cup)
1/3 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
8-10 Curry Leaves
1 Green Chili, finely chopped
1 pinch of Asafoetida (Hing), optional
1½ tablespoon Peanuts (ground nuts)
1/4 teaspoon Turmeric Powder
1½ teaspoons Lemon Juice
1/2 tablespoon Sugar
1 tablespoon grated Coconut, optional
Salt to taste
2 tablespoons Oil
1/4 cup Pomegranate Seeds, optional
2 tablespoons finely chopped Coriander Leaves
Take poha in a large strainer.
Wash it 1-2 times by gently swifting them with your fingers under running water. Drain the excess water through a strainer. Sprinkle salt and sugar over it, mix/toss well and keep aside.
Heat 2-tablespoons oil in a pan. Add mustard seeds; when they start to splutter, add cumin seeds, green chilies, curry leaves, peanuts and a pinch of asafoetida. Allow them to sizzle until chilies turn crisp for approx. 30-40 seconds.
Add chopped onions and sauté until onions turn translucent.
Add chopped potatoes and salt (add salt only for potatoes).
Mix well and cook covered until potatoes turn tender. This may take about 3-4 minutes. Stir in between occasionally to prevent sticking.
Add turmeric powder.
Mix well and cook for a minute.
Add soaked poha.
Cook for 2-3 minutes. Add lemon juice, dry grated coconut and finely chopped coriander leaves.
Mix well and turn off the flame. Batata poha is ready for serving.
Tips and Variations:
– Do not soak poha in water. Just gently wash them thoroughly under running water and place them in a strainer to drip away excess water.
– If you don’t have a strainer, just sprinkle small amount or water over rice flakes and let them soak. Do use use excess water. After soaking, poha should be moist but not wet.
-Use medium thick rice flakes. Don’t use very thin rice flakes. You can also use brown rice poha.
– Change the quantity of Sugar to your liking. Maharshtrian Aloo Pohe have just a hint of sweetness while Gujarati Batata Poha have little bit higher sweetness with well balanced sweet, sour and savory taste.
– Garnish poha with 1/4 cup pomegranate seeds and sev for variation.
Serving Ideas: Poha tastes best when served with tea in the breakfast. It is also an excellent light yet stomach filling food item to pack in lunch box.