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:
- 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.
Aloo poha/potato poha
recipe below:
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)
DIRECTION
NOTES
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