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Batata Poha



Batata Poha
 
Author:
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
  1. Heat the oil in a deep non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Add the coriander and mix well.
  8. Serve hot garnished with coriander and lemon wedge.



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