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A classic Maharashtrian breakfast made with flattened rice, tender potatoes, and a simple tempering of mustard seeds and curry leaves. It's light, fluffy, and comes together in under 30 minutes.
For 4 servings
Prepare the Poha: Place the thick poha in a large sieve or colander. Rinse under cool running water for 30-40 seconds, tossing gently with your fingers, until it softens but doesn't turn mushy. Ensure all water is drained completely. Let it rest in the colander for 5-10 minutes to absorb residual moisture and become fluffy.
Sauté Aromatics & Cook Potatoes: Heat oil in a wide pan (kadai) over medium heat. Add the raw peanuts and fry for 1-2 minutes until golden and crunchy. Remove with a slotted spoon and set aside. In the same oil, add mustard seeds. Once they crackle, add cumin seeds, hing, and curry leaves. Sauté for 30 seconds until fragrant. Add the chopped onion and slit green chilies, and cook for 2-3 minutes until the onions are soft and translucent.
Cook Potatoes: Add the diced potatoes, 1/4 cup of water, and a pinch of salt to the pan. Stir well, cover, and cook on medium-low heat for 6-8 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
Combine and Steam: Once the potatoes are cooked, add the turmeric powder and mix. Add the rested poha, remaining salt, and sugar. Gently toss everything with a light hand until the poha flakes are evenly coated and turn yellow. Be careful not to mash the poha. Cover the pan and steam on low heat for 2-3 minutes to allow the flavors to meld.
Garnish and Serve: Turn off the heat. Add the fried peanuts, fresh lemon juice, and chopped coriander leaves. Give it a final gentle mix. Serve hot, garnished with extra coriander, freshly grated coconut, or sev if desired.
A classic Maharashtrian breakfast made with flattened rice, tender potatoes, and a simple tempering of mustard seeds and curry leaves. It's light, fluffy, and comes together in under 30 minutes.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 358.33 calories per serving with 7.73g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Omit the potatoes for the classic onion-based version, a staple in Maharashtra.
Add 1/2 cup of fresh or frozen green peas along with the potatoes for a touch of sweetness and color.
Skip the onions and potatoes. You can add cubes of raw banana as a substitute for potatoes.
Garnish generously with sev, pomegranate arils, and a sprinkle of jeeravan masala for the famous street-food style from Indore.
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning.
As a light and fluffy dish, poha is gentle on the stomach and easy to digest, making it an excellent choice for breakfast.
Made from flattened rice, poha is naturally gluten-free, making it a safe and delicious option for individuals with gluten sensitivity or celiac disease.
The process of making flattened rice involves passing it through iron rollers, which can fortify it with iron. Squeezing lemon juice on top helps in the absorption of this iron.
Yes, Batata Poha is considered a healthy breakfast option. It's light, easily digestible, and provides a good amount of carbohydrates for energy. The addition of potatoes, peanuts, and spices adds nutrients. To make it healthier, you can increase the amount of vegetables and use minimal oil.
One serving of Batata Poha (approximately 1 cup or 185g) contains around 250-300 calories, depending on the amount of oil and peanuts used. It's a balanced meal with carbohydrates, protein, and fats.
Poha usually turns mushy for two reasons: using thin poha instead of thick poha, or over-soaking/over-washing it. A quick rinse under running water for less than a minute is sufficient to soften the flakes without making them waterlogged.
Absolutely! You can skip the onion for a 'no onion, no garlic' version. The dish will still be delicious with the flavors from the tempering and other ingredients.
Store leftover poha in an airtight container in the refrigerator for up to 24 hours. To reheat, sprinkle a tablespoon of water over it and microwave for 1-2 minutes until heated through. The steam helps to soften it again.
Yes, you can add vegetables like green peas, chopped carrots, or bell peppers. Add them along with the potatoes to ensure they cook through properly.
This recipe goes great with these complete meals
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