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A rustic Odia delicacy where spiced mashed potatoes are slow-roasted in a pan until a delicious, smoky crust forms. Known as the 'Poda Pitha' of potatoes, this savory cake is a perfect side dish, traditionally enjoyed with Pakhala (fermented rice) or Dalma.
For 4 servings
Prepare the Potatoes
Sauté the Aromatics
Create the Potato Mixture
Shape and Roast the Potato Cake
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A rustic Odia delicacy where spiced mashed potatoes are slow-roasted in a pan until a delicious, smoky crust forms. Known as the 'Poda Pitha' of potatoes, this savory cake is a perfect side dish, traditionally enjoyed with Pakhala (fermented rice) or Dalma.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 220.32 calories per serving with 3.65g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Slow-Cook for the Perfect Crust
Rest and Serve
Incorporate 1/4 cup of finely chopped vegetables like carrots, peas, or bell peppers into the potato mixture for added texture and nutrition.
Mix 1/4 cup of grated mozzarella or processed cheese into the potato mixture for a gooey, cheesy center.
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder for an extra kick of heat.
For a satvik version, simply omit the onion and garlic. You can add a pinch of asafoetida (hing) to the oil for flavor.
Potatoes are rich in complex carbohydrates, which provide a sustained release of energy, making this dish filling and satisfying.
Spices like ginger and cumin seeds are known for their digestive properties. They can help stimulate digestive enzymes and promote better gut health.
Turmeric, garlic, and onions contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Aloo Poda (approximately one slice) contains around 230 calories, primarily from carbohydrates in the potatoes and fats from the oil.
Aloo Poda can be part of a balanced diet. Potatoes provide energy and potassium. However, it is shallow-fried, so moderation is key. To make it healthier, you can reduce the amount of oil used.
The key is patience. Ensure a firm, dark crust has formed on the bottom before attempting to flip. This crust holds the cake together. Using two wide spatulas for support is also highly recommended.
Yes, you can bake it. Shape the cake on a parchment-lined baking sheet, brush with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. Note that you won't get the same characteristic 'poda' crust as the pan-roasted version.
Traditionally, Aloo Poda is served as a side dish with Odia meals like Pakhala (fermented rice) and Dalma. It also pairs well with plain rice and dal, or can be enjoyed as a standalone snack with green chutney or tomato ketchup.
You can prepare the potato mixture up to a day in advance and store it in an airtight container in the refrigerator. However, the Aloo Poda is best cooked and served fresh to enjoy its crispy crust.