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Gujarati Batata Poha Recipe

by Sonia on September 6, 2013

Post image for Gujarati Batata Poha Recipe

The girl was eagerly waiting for her Mom. Her Mom was gone to see her parents to near small village and she was coming her home after a week. The girl was trying her best to keep her home spick-and-span, just like her mom. All laundry was finished in morning and all clothing were hung over in backyard with taking care of white clothes – yes, Mom says always dry your white clothes under the sun to remove any stains and get all whiteness back. All chores around home was completed. She took a deep breath and sighed.

Poha {flatten rice} | Seven Spice

She looked at the clock and it was ticking towards 3pm. Mom should be home anytime now. She thought a bit and decided to make some Batata Poha with chai for her mom and aunt. She had never prepared poha before but she observed her Mom was making it once or twice. She vaguely remembered the poha making process. She went ahead found out poha from pantry and prepared Poha with all love and care. She was very excited to see her Mom after a week.

Finally Mom came. She was very eager to give her Poha dish to Mom and aunt. Mom and aunt smiled and appreciated her work. Mom and aunt finished their plates with chai without exchanging any words. She thought they must be very hungry and glad to have ready some snacks for them. She was very happy with her deeds.

But no..her aunt said to girl that your Poha was not SO good. She said it was very bland and not delicious as I {aunt} expected. Mom said nothing in front of her but remained calm. The girl’s fragile heart scattered and couldn’t understand how did it happen despite she followed her mom’s recipe near to close.

fluffed up poha after soaking | Seven Spice

Her aunt went away to her home now. But she was still upset with her remarks and confused at the same time. Her mom came to her and explained her what’s the cause. Darling, I really appreciate your work. I really enjoyed your dish and thanks for that. Always remember – for delicious poha, the amount of oil is very important. So, when you make poha next time be sure you use a good amount of oil otherwise the poha will be bland and tasteless. She nodded and understood her mom. Her all confusion faded away and understood what’s cause of bland and flat poha.

After that she always have had delicious poha {according her husband says} every time. This healthy and filling snack would prepare almost once in a week in my house.

Batata = Potato. Poha= flattened rice. This dish is equally famous in Gujarati and Maharashtrian families. In Maharashtra, it commonly knows as Kanda Pohe (Onion Poha). It’s one of the staple breakfasts in Gujarat and Maharashtra. I have good memory with Kanda Pohe while I was studying in Pune. The college canteen serves Kanda Pohe and Upma in morning and I used to enjoy with a cuppa.

Gujarati Bataka Poha Recipe | Seven Spice

{Print Recipe}

Gujarati Batata Poha Recipe

Poha is a delicious spicy breakfast that keeps you full for few hours. It can be made with variety of vegetables like onions, peas, carrots, corns or mix of 1 or two vegetables, eggplants (Vangi Pohe in Maharashtra . It can be ready in jiffy and goes very well with cup of chai when you have some guests.

Tips:

* For delicious and fluffy poha the key ingredient is OIL. This tips I learnt from my Mom. If you cut down the proportion of oil I can’t promise for good result. And I don’t believe in zero oil kinda cooking.

**While soaking poha don’t add more water beforehand. However, the soaking time will vary depends on poha. Just soak them with little water that covers each poha nicely. Soak in just level of poha. Learning how much water poha will need is also key step of nice and fluffy poha instead of gooey mash.

***There are a couple of varieties of poha available in market so make sure you choose the correct one. The medium thick variety poha only work here. The nylon or think variety will never work for this dish.

****Always serve immediately once it is ready. If the poha gets too dry sprinkle a Tbsp milk, mix and serve immediately.

Ingredients

{enough for 4 people}

 For tempering

  • 6 Tbsp sunflower, canola or peanut oil {not it’s not typo. Try it, you’ll thank me later}
  • 2 Tbsp raw peanuts
  • 1 tsp mustard seeds {rai}
  • a pinch of asafoetida {hing}
  • few curry leaves

For Potato mixture

  • 2 medium potatoes or 1 big, cubed in small {or boiled potatoes, cubed}
  • salt to taste
  • a pinch of turmeric powder
  • ½ tsp red chili powder {less or more}
  • 1 tsp coriander/dhanajeera powder
  • ½ tsp garam masala

For Poha

  • 2 cups medium poha/flattened or beaten rice {easily found at any Indian grocery stores}
  • ½ tsp turmeric powder
  • 1 tsp red chili powder {less or more}
  • 1 Tbsp sugar
  • salt to taste

For garnishing

  • fresh lemon juice as you like
  • handful of fresh coriander leaves, chopped
  • raw onion, finely chopped {optional}
  • pomegranate seeds {optional}

How to

1. Take the poha big wide bowl. Rinse under cold tap water. Rinse repeat 2-3 times. Soak the poha in just level, just less than ½ inch level of poha. The amount of water is very important here. Cover it and keep it aside for at least ½ hour. The more is better. You can prepare the poha the day ahead {keep refrigerated} when you’ve a plan to make it next morning.

2. When poha is soaked enough you’ll have beautiful fluffy poha ready. If you feel your poha is very dry sprinkle 1 or 2 Tbsp {not more than that} water and cover it again for 15-20 minutes. Gently fluff with fork or flat spatula.

3. In poha add salt, all spice powders and sugar in poha. Mix gently with spatula and keep it ready.

4. Wash and scrub the potatoes and cut in small cubed size. Rinse and wash. Submerge in bowl of water. Keep it aside.

5. Heat the oil in wide pan add into raw peanuts. Fry them till they are nicely pink brown and start to give a toasty smell. Remove and keep it aside.

6. Drain the potatoes and keep it ready in colander. If you’re going with boiled potatoes then skip this step and go ahead with 7th step but no need to cook boiled potatoes.

7. In same hot oil add mustard seeds. Let it crackle for 8-9 seconds. Sprinkle asafoetida. Immediately add the chopped potatoes and cover with lid. Add salt for potatoes. Let it cook on slow-medium heat for 5-7 minutes. Cooking time may differ as it depends on potato variety. Check with knife for doneness. It should be cooked 95% cooked. Remove the lid.

7. Add ¼ tsp each of red chili powder and coriander powder and pinch of turmeric. Also add fried peanuts, curry leaves and green chilies. Mix it well. Let it cook without covering lid for 5 more minutes. You’ll see all oil has started to float on sides.

8. Now add into poha mixture to cooked potatoes. Mix thoroughly but gently with spatula. Cover with lid and let it cook on lowest heat for 5 more minutes.

9. Remove from the fire and season with lemon juice and fresh coriander leaves {onions and pomegranate seeds if you like}. Check the seasoning and adjust. Serve hot poha with chai or coffee. YUM!

 

Gujarati Bataka Poha Recipe | Seven Spice

 

 

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