Aloo Poha or Batat Fov is a very easy poha preparation made very often for breakfast. In Goa, it is also made on the occasion of Diwali along with several other types of pohas – Dudhatle Fov (Poha Kheer), Rosatle Fov (Poha cooked in coconut milk), Dhayatle Fov (Dahi Poha).
Aloo Poha can be made very quickly and hence serves as a very great quick breakfast option for me on the days when I am in a hurry. Also aloo poha requires ingredients easily available in the kitchen.
This recipe of aloo poha is a no-onion, no-garlic recipe. I also make aloo kanda poha with onion, you can find the recipe here:
Here is the step by step aloo poha recipe with pictures:
Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
Poha: 1.5 cups
Green Chilly: 2 slit vertically
Curry leaves (kadipatta): 3-4 leaves
Peanuts: 2-3 tbsp
Turmeric Powder: 3/4 tsp
Sugar: 1 tsp
Mustard Seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Coriander: 2-3 tbsp finely chopped
Scraped Coconut: 3 tbsp
Asafoetida (Hing): A pinch
Potato: 1 small cut into very small pieces
Salt: As required
Oil: 2-3 tbsp
Method of Preparation:
- Wash the poha and drain all the water. Add sugar, salt, coriander, coconut and turmeric powder to the poha and mix gently with your hand.
- Dry roast the peanuts till they become brown. Take aside.
- Heat oil in a pan and add the potato pieces. Stir fry till the potato becomes brown and is cooked. Remove the potato and keep aside.
- In the same pan, add mustard seeds and let splutter. Add cumin seeds and hing and stir fry till cumin seeds become brown.
- Add kadipatta and green chilies. Stir fry, add peanuts and potato and mix well.
- Add poha and mix well. Sprinkle a few drops of water and let cook for 1-2 minutes.
- optional step (I like to squeeze a little lemon juice on the poha before serving as my family likes it that way)
For all the poha recipes on this blog, you can click here: Poha Recipes. In Goa, we make several different varieties of poha for Diwali – Dudhatle Fov (Poha Kheer), Rosatle Fov (Poha cooked in coconut milk), Dhayatle Fov (Dahi Poha).
Aloo Poha
- Poha: 1.5 cups
- Green Chilly: 2 slit vertically
- Curry leaves (kadipatta): 3-4 leaves
- Peanuts: 2-3 tbsp
- Turmeric Powder: ¾ tsp
- Sugar: 1 tsp
- Mustard Seeds: ½ tsp
- Cumin Seeds: ½ tsp
- Coriander: 2-3 tbsp finely chopped
- Scraped Coconut: 3 tbsp
- Asafoetida (Hing): A pinch
- Potato: 1 small cut into very small pieces
- Salt: As required
- Oil: 2-3 tbsp
- Wash the poha and drain all the water. Add sugar, salt, coriander, coconut and turmeric powder to the poha and mix gently with your hand.
- Dry roast the peanuts till they become brown. Take aside.
- Heat oil in a pan and add the potato pieces. Stir fry till the potato becomes brown and is cooked. Remove the potato and keep aside.
- In the same pan, add mustard seeds and let splutter. Add cumin seeds and hing and stir fry till cumin seeds become brown.
- Add kadipatta and green chilies. Stir fry, add peanuts and potato and mix well.
- Add poha and mix well. Sprinkle a few drops of water and let cook for 1-2 minutes.
- optional step (I like to squeeze a little lemon juice on the poha before serving as my family likes it that way)
Speak Your Mind