Aloo Poha or Batata Poha , How to Make Aloo Poha
Aloo Pohan or Batata Poha , How to Make Aloo Poha could be just the gluten free and dairy free recipe you've been looking for. For 58 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 171 calories, 5g of protein, and 4g of fat. This recipe serves 3. It works well as a cheap side dish. Head to the store and pick up cumin seeds, sugar, onion, and a few other things to make it today. 239 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Veg Recipes of India. With a spoonacular score of 87%, this dish is great. Similar recipes include Batata Poha | How to make Aloo Poha | Bataka Pauaa, Kanda Batata Poha | Onion potato poha, and kanda batata poha , how to make kanda batata poha.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 to 2.5 tbsp oil
1 tbsp chopped coriander/cilantro leaves
2 to 3 tbsp grated fresh coconut (optional)
¾ (three-fourth) tsp cumin seeds
1 half cup poha, thick variety (flattened rice/parched rice)
1 sprig curry leaves
1 small green chili, finely chopped
3 pieces of lemon or 1 tsp lemon juice or as required
¾ (three-fourth) tsp mustard seeds
1 small to medium onion, finely chopped
1 large potato/aloo, cubed
1.5 to 2 roasted peanuts
salt as required
1 tsp sugar or more if you want it the poha to be more sweet.
½ tsp turmeric powder
Equipment:
sieve
frying pan
Cooking instruction summary:
Pick the Poha. Rinse the poha in clean running water.Use a strainer to rinse the poha.Keep the poha in the strainer and rinse it in running water. Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft.The poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer.Sprinkle the turmeric powder, sugar and salt in the poha.Gently mix.Roast the peanuts in a small pan till they become crunchy and keep aside.Also peel the potatoes and chop them into small cubes.In a kadai, heat oil. Before sauting the aloos/potatoes, just sprinkle some salt and mix it well with the potatoes. Immediately put the potatoes in the hot oil. By using this technique, the potatoes have salt in them and yet do not loose water and become moist before sauting. Saute the potatoes till light golden and crisp. Keep aside.In the same kadai, we can cook now.Add the mustard seeds to the hot oil. When they splutter, add the cumin seeds. When the cumin seeds sizzle, add the onions. Saute the onions till they become translucent and soften.Now add the curry leaves, green chili and roasted peanuts. Saute for a minute.Add the fried potatoes and then the poha. Mix gently with the rest of the mixture.Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between.Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.Remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.Serve Aloo Poha hot with chopped lemon pieces. The lemon juice has to be squeezed on to the poha before eating it.Alternatively, you could also do this method. Once the poha is done, sprinkle approx 1 tsp lime juice on the aloo poha. Mix it with the poha and then garnish it with coconut and cilantro leaves.
Step by step:
1. Pick the Poha. Rinse the poha in clean running water.Use a strainer to rinse the poha.Keep the poha in the strainer and rinse it in running water. Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft.The poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer.Sprinkle the turmeric powder, sugar and salt in the poha.Gently mix.Roast the peanuts in a small pan till they become crunchy and keep aside.Also peel the potatoes and chop them into small cubes.In a kadai, heat oil. Before sauting the aloos/potatoes, just sprinkle some salt and mix it well with the potatoes. Immediately put the potatoes in the hot oil. By using this technique, the potatoes have salt in them and yet do not loose water and become moist before sauting.
2. Saute the potatoes till light golden and crisp. Keep aside.In the same kadai, we can cook now.
3. Add the mustard seeds to the hot oil. When they splutter, add the cumin seeds. When the cumin seeds sizzle, add the onions.
4. Saute the onions till they become translucent and soften.Now add the curry leaves, green chili and roasted peanuts.
5. Saute for a minute.
6. Add the fried potatoes and then the poha.
7. Mix gently with the rest of the mixture.
8. Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between.Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
9. Remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.
10. Serve Aloo Poha hot with chopped lemon pieces. The lemon juice has to be squeezed on to the poha before eating it.Alternatively, you could also do this method. Once the poha is done, sprinkle approx 1 tsp lime juice on the aloo poha.
11. Mix it with the poha and then garnish it with coconut and cilantro leaves.
Nutrition Information:
covered percent of daily need
