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Batata Poha
Author:
EasyRecipes .
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
Batata poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple snack. The potatoes and onions act as a soft and moist interlude to the chewy poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. While it tastes best when had hot and fresh, it can also be carried in the snack box.
Ingredients
- 2 cups thick beaten rice (poha) flakes
- 2 tbsp oil
- ½ tsp mustard seeds ( rai / sarson)
- ½ tsp asafoetida (hing)
- ½ cup finely chopped onions
- ½ cup peeled potato cubes
- salt to taste
- ¾ tsp turmeric powder (haldi)
- 1 tsp ginger-green chilli paste
- 1 tbsp sugar
- 2 tsp lemon juice
- 1 tbsp milk
- 1 tbsp finely chopped coriander (dhania)
- For The Garnish
- 1 tbsp finely chopped coriander (dhania)
- lemon wedge
Instructions
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- 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.
- Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot garnished with coriander and lemon wedge.
