Batata Poha
Recipe GLPR14d86f25600df7
A light and flavorful Indian breakfast dish made with beaten rice and tender potatoes. Aromatic mustard seeds, curry leaves, and turmeric infuse the poha with warmth and spice, while roasted peanuts add a satisfying crunch. Finished with a squeeze of fresh lemon juice and bright cilantro garnish, this quick-cooking side dish comes together in under 30 minutes.
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Ingredients
2 tablespoons Oil
1 tablespoon Peanuts
½ teaspoon Sesame seeds
½ teaspoon Mustard seeds
½ teaspoon Turmeric powder
2 small Green chilies, finely chopped
5 Curry leaves
1 medium Potatoes, cut into small pieces
to taste Salt
1½ cups Thick beaten rice (poha)
1 tablespoon Sugar
1 tablespoon Lemon juice
for garnish Fresh cilantro, finely chopped
Directions
Heat the oil in a large pan or skillet over medium heat. Once the oil is shimmering, add the peanuts and toast them, stirring occasionally, until they turn light brown and fragrant, about 2-3 minutes. If you prefer your peanuts to remain very crunchy, remove them to a separate bowl now. If you like them softer and still slightly crisp, leave them in the pan and proceed to the next step.
Add the sesame seeds and mustard seeds to the pan. Allow them to heat and pop for about 30 seconds, listening for the characteristic crackling sound. Immediately add the turmeric powder and stir constantly for a few seconds to prevent burning. Quickly add the chopped green chilies and curry leaves, mixing well. Add the diced potatoes along with salt to taste, and stir to coat with the oil and spices. Cover the pan with a lid and cook for about 10-12 minutes, until the potatoes are just tender and cooked through.
While the potatoes are cooking, prepare the poha. If the beaten rice is very dry, lightly rinse it in a fine mesh strainer and gently toss it to distribute moisture evenly—the grains should be barely moist, not soggy. If your poha is already soft, simply drain it well.
Once the potatoes are cooked through and tender, add the prepared poha to the pan along with the sugar and lemon juice. If you reserved the peanuts earlier, add them back now. Fold and stir gently to combine all ingredients, being careful not to crush or break the delicate poha grains. Cook for 1-2 minutes more to warm the poha through.
Transfer the batata poha to serving bowls and top with fresh cilantro. Serve warm immediately.
