Batata Poha, Quick Kanda Batata Poha, Aloo Poha

Ingredients

• Flattened Rice Poha Thick

  Dhanraj

  ¼ cup or 14g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Onions

  Raw

  ½ cup, chopped or 80g

• Potato

  Flesh and skin, raw

  ½ cup, diced or 75g

• Salt

  Table

  1 dash or 0.4g

• Turmeric

  Spices, ground

  ¾ tsp or 2g

• Ginger

  Spices, ground

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Lemon juice

  Raw

  2 tsp or 10g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. To make gujarati style batata poha, heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and saute on a medium flame for a few seconds.
3. Add the onions and saute on a medium flame for 1 to 2 minutes.
4. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
5. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.
6. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the coriander and mix well.
8. Serve the gujarati style batata poha hot garnished with coriander and lemon wedge.
9. To make maharashtrian style batata poha, place the poha in a strainer, toss well to drain out all excess water. Keep aside.
10. Dry roast the peanuts in a non-stick pan for 2 minutes. Remove on a plate and keep aside.
11. In a nonstick deep pan, heat the oil in a deep non-stick pan, add the curry leaves, cumin seeds and mustard seeds and saute on a medium flame for 30 seconds.
12. Add the onions and saute on a medium flame for 2 minutes.
13. Add the roasted peanuts and saute on a medium flame for 2 to 3 minutes.
14. Add the green chillies and potato and saute on a medium flame for 2 minutes.
15. Add the turmeric powder and salt. You can use sugar if you wish to, but it's completely optional and saute on a medium flame for 1 minute.
16. Add the soaked poha and cook on a medium flame for 2 minutes.
17. Add the coriander and mix well.
18. Serve the maharashtrian style batata poha hot with a lemon wedge.
19. For the quick kanda batata poha recipe, heat the oil in a deep non-stick pan and add the mustard seeds. It is important to use this much oil so, the poha stays separated after cooking but, if you are health conscious you can surely reduce the amount of oil, but then it won't taste that good.
20. When the seeds crackle, add the asafoetida and saute on a medium flame for a few seconds.
21. Add the onions and saute on a medium flame for 1 to 2 minutes. They just need to sweat and turn translucent which will provide a crunchy bite and great taste to the kanda batata poha.
22. Add the potatoes. We have boiled, peeled and cubed the potatoes. Here is an easy and quick method to boil batata in a microwave.
23. Add 2 tbsp of water.
24. Add salt and 1/2 tsp of turmeric powder.
25. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
26. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Always make use of medium thick sized poha. If you will use the thin variety of poha, it would turn soggy and lumpy.
27. Place them in a strainer, toss well to drain out all excess water. This way the excess water would drain out through the sieve perfectly and poha would puff up nicely. If you don't have a strainer, just sprinkle small amount of water over the beaten rice and let them soak. After soaking, poha should always be moist but not wet.
28. Add the washed and drained beaten rice to the sauteed kanda batata.
29. Add a little salt and ginger-green chilli paste. We have added salt previously don't forget. Salt is added at two stages so that it mixes properly with poha. Many people even prefer sprinkling and mixing salt, turmeric and powdered sugar to the washed poha.
30. Add the remaining 1/4 tsp of turmeric powder and sugar. Maharashtrian Poha are not sweet as they don't make use of any sugar whereas the Gujarati Kanda Batata Poha is well balanced with sweet and sour taste from sugar and lemon.
31. Add lemon juice.
32. Add milk. Milk provides softness to the batata poha on cooking.
33. Mix batata poha well and cook on a medium flame for 2 minutes, while stirring occasionally.
34. Add the coriander to batata poha and mix well.
35. Serve the aloo poha hot garnished with coriander and lemon wedge.
36. Onion potato poha tastes best when served hot. If you want to pack Gujarati aloo poha for lunch then it can easily be packed in tiffin box. If you wish to re-heat them and eat later then use the double boiler method or else they might stick to the bottom of the pan. Also, while reheating you can add a tablespoon of milk or water to provide moisture and get rid of the dryness from the poha.
37. Maharashtrian style batata poha | Maharashtrian batata poha
38. For Maharashtrian style batata poha. Place the poha in a strainer, toss well to drain out all excess water. This way the excess water would drain out through the sieve perfectly and poha would puff up nicely. If you don't have a strainer, just sprinkle small amount of water over the beaten rice and let them soak. After soaking, poha should always be moist but not wet. Always make use of medium thick sized poha. If you will use the thin variety of poha, it would turn soggy and lumpy. Keep aside.
39. Dry roast the peanuts in a non-stick pan for 2 minutes.
40. After roasting it will look like this.
41. Remove on a plate and keep aside.
42. In a nonstick deep pan, heat the oil in a deep non-stick pan and add the mustard seeds. It is important to use this much oil so, the poha stays separated after cooking but, if you are health conscious you can surely reduce the amount of oil, but then it won't taste that good.
43. Add the curry leaves.
44. Add the cumin seeds.
45. Add mustard seeds.
46. Saute on a medium flame for 30 seconds.
47. Add the onions.
48. Saute on a medium flame for 2 minutes.
49. Add the roasted peanuts.
50. Saute on a medium flame for 2 to 3 minutes.
51. Add the green chillies.
52. Add the potato. We have used boiled potato as it cookes faster and taste better.
53. Saute on a medium flame for 2 minutes.
54. Add the turmeric powder and salt. You can use sugar if you wish to, but it's completely optional.
55. Saute on a medium flame for 1 minute.
56. Add the soaked poha.
57. Cook on a medium flame for 2 minutes.
58. Add the coriander.
59. Mix Maharastrian style batata poha well and cook on a medium flame for 1 minute.
60. Serve hot with a lemon wedge. You can also garnish with grated coconut.
61. Recipe by: Tarla Dalal (source: https://www.tarladalal.com/batata-poha-quick-kanda-batata-poha-aloo-poha-38677r)