Aloo Poha Recipe/Potato Poha Recipe

Aloo poha recipe- one of the easy quick and healthy breakfast option. It can also be served as a snack. The best thing about poha is that it is easy to digest and light on stomach and yet nutritious.

In this recipe I have added cubed potatoes which are sautéed first. This adds a good texture to the poha along with the crunchiness of the roasted peanuts. You can replace it with boiled potatoes as well, if have any leftover. If you want to make variation of this recipe, you can check onion poha recipe as well. In my blog I have already shared the recipe of kanda poha.

Other recipes which you can make from poha are poha cutlets and poha chivda. So lets start the recipe of batata poha/aloo poha.   

Step by step aloo poha/potato poha recipe:

1. Rinse poha well and soak poha in water (just till immersed) for 3-5 minutes. While soaking, the poha absorbs enough water and becomes soft. The poha must be soft but remain whole and separate. If poha does not become soft then sprinkle few drops of water on it.
   
2. Sprinkle ½ tsp turmeric powder, 1 tsp sugar and salt as required in the poha. Gently mix.
   
3. Roast the peanuts till they become crunchy and keep it aside.
   
4. Meanwhile heat a pan with oil. Add mustard seeds to it. When it splutter add cumin seeds and let it crackle.
5. Then add cubed potatoes. When potatoes are half done, then add chopped green chili.
   
6. Saute the potato till light golden and crisp. Add roasted peanuts and stir well.
   
7. Then add the poha. Stir gently but very well till everything is mixed evenly.
   
8. Cover the pan with a lid and stem the poha for a minute or two on a low flame.
   
9. This method softens the poha. Switch off the flame and keep the lid covered on the pan for further 4-5 minutes.
10. Remove the lid and garnish the poha with chopped coriander/cilantro leaves.
    
11. Serve the poha hot with lemon wedge. The lemon juice can alternatively be squeezed on to the poha once it is done. Drizzle approx. 1 tsp lime juice on the poha. Mix it all well.

Aloo poha/potato poha recipe below:

Aloo poha/potato poha Prep time Cook time Total  10 min 10 min 15 min A popular breakfast or snack recipe that goes perfect with a cup of tea. AUTHOR: Monali RECIPE TYPE: breakfast, snacks CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1.5 cups poha (flattened rice/parched rice) 1 large potato/aloo, cubed 1 green chili, finely chopped ¼ tsp mustard seeds/ rai ¼ tsp cumin seeds/ jeera 2 tbsp. peanuts ¼ tsp turmeric powder 1 tsp sugar 2.5 tbsp. oil Salt as required 1 tsp Lemon juice Coriander leaves and lemon wedge for garnishing DIRECTION Rinse poha well and soak poha in water (just till immersed) for 3-5 minutes. While soaking, the poha absorbs enough water and becomes soft. The poha must be soft but remain whole and separate. If poha does not become soft then sprinkle few drops of water on it. Sprinkle ½ tsp turmeric powder, 1 tsp sugar and salt as required in the poha. Gently mix. Roast the peanuts till they become crunchy and keep it aside. Meanwhile heat a pan with oil. Add mustard seeds to it. When it splutter add cumin seeds and let it crackle. Then add cubed potatoes. When potatoes are half done, then add chopped green chili. Saute the potato till light golden and crisp. Add roasted peanuts and stir well. Then add the poha. Stir gently but very well till everything is mixed evenly. Cover the pan with a lid and stem the poha for a minute or two on a low flame. This method softens the poha. Switch off the flame and keep the lid covered on the pan for further 4-5 minutes. Remove the lid and garnish the poha with chopped coriander/cilantro leaves. Serve the poha hot with lemon wedge. The lemon juice can alternatively be squeezed on to the poha once it is done. Drizzle approx. 1 tsp lime juice on the poha. Mix it all well. NOTES You can skip adding sugar to the poha, if you don’t like the sweet taste. You can also add chopped onions to this recipe. Add it before potatoes and then cover with a lid and cook them together. Care should be taken not to brown the onions.