Batata Poha, also known as Aloo Poha, is an all-time favorite Indian breakfast recipe that is light, flavorful, and satisfying. It is made with flattened rice flakes (poha), crispy potatoes, onions, and aromatic spices that come together to create a delicious and comforting dish. The combination of soft poha and crunchy potatoes gives this recipe a wonderful texture and taste that is loved by both children and adults.
In this recipe, I share the perfect ingredient proportions along with several useful tips and tricks to help you make soft, fluffy, and flavorful poha every time. I also use a cooker-steaming method, which is a simple and effortless way to prepare poha. This technique helps retain moisture, making the poha soft, moist, and fresh for a longer time compared to the traditional method. Whether you are preparing it for breakfast, brunch, or a light evening snack, this easy Batata Poha recipe is sure to become a family favorite.
The key to making tasty batata poha at home
- Firstly, use thick or medium-sized poha for this recipe. Avoid using thin poha, as it can become mushy after rinsing. Before using, place the poha in a sieve and rinse it briefly under running water to remove any dust or impurities. Do not soak the poha in water.
- I prepare this poha with potatoes and onions for a classic and authentic flavor. However, you can also add vegetables such as peas, carrots, capsicum, or sweet corn to make the dish more nutritious and flavorful. Different spice blends can also be used to create your own variation.
- I add a small amount of water to the tempering. As the water heats up, it creates steam that is absorbed by the poha, making it soft, moist, and fluffy. This method also helps the poha stay fresh and tender for a longer time.
- Fried peanuts and sev add a delicious crunch and enhance the overall taste and texture of the poha. You can also use chivda, aloo sev, or other crispy farsan as a topping.
- Lastly, poha can be stored and enjoyed the next day as well. To reheat, simply steam it for a few minutes or microwave it for about 2–3 minutes until it is warm and soft again.
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Recipe video
Poha recipe | Batata poha in cooker | aloo poha
Ingredients
- 2 cup poha
- 1 cup chopped potatoes
- 1 cup chopped onion
- Salt to taste
- 1 tbsp sugar
- 2-3 green chilli
- Some curry leaves
- 3-4 tbsp oil
- 4 tbsp peanut
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- ½ tsp turmeric powder
- ½ cup water
- 1 tbsp lemon juice
- Some coriander leaves
- Garnish with sev and pomegranate seeds
Instructions
- Take 2 cups of poha in a sieve and rinse it gently. Do not soak the poha.
- When the poha is slightly wet, add salt to taste and 1 tbsp sugar. Mix gently and keep it aside.
- In a plate, combine 1 cup chopped onion, 2–3 chopped green chilies, and some curry leaves. Mix well and keep aside.
- Heat 3 tbsp oil in a pressure cooker. Add 4 tbsp peanuts and fry them until crispy. Remove the peanuts and keep them aside.
- In the remaining oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, and a pinch of hing. Sauté for a few seconds.
- Add 1 cup chopped potatoes and sauté until they are cooked and soft.
- Add the onion-green chili-curry leaf mixture and sauté until the onions turn soft.
- Add ½ tsp turmeric powder and mix well.
- Add ½ cup hot water and stir well.
- Once the water starts boiling, add the poha, 1 tbsp lemon juice, and some chopped coriander leaves. Do not mix.
- Cover the cooker with its lid and gently shake it to mix the poha with the tempering.
- Cook on low flame for 5 minutes.
- Batata Poha is ready. Serve hot, garnished with the fried peanuts, sev, and pomegranate seeds.
- For softer and moister poha, keep the remaining poha covered inside the cooker for some time before serving.
Notes
- When the poha is slightly moist, add the salt and sugar so they can be absorbed easily into the poha.
- The proportion of chopped onions should be half the quantity of the poha.
- Cut the potatoes into small pieces so they cook quickly and evenly.
- Adding a little water to the tempering helps keep the poha soft and moist.
- In a cooker, the steam is retained inside, which keeps the poha soft for a longer time.