Batata Poha by Tarla Dalal

Tarla.Dalal's picture

Dec. 03, 2013

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-chili paste and lemon juice add to the flavor. While it tastes best when had hot and fresh, it can also be carried in the snack box.

Ingredients

Oil 2 Tablespoon
Mustard seed 1/2 Teaspoon
Asafoetida 1/2 Teaspoon
Finely chopped onion 1/2 Cup (8 tbs)
Peeled potato chunks 1/2 Cup (8 tbs)
Salt To Taste
Turmeric powder 3/4 Teaspoon , divided
Thick poha 2 Cup (32 tbs) (thick beaten rice flakes)
Ginger green chili paste 1 Teaspoon
Sugar 1 Tablespoon
Lemon juice 2 Teaspoon
Milk 1 Tablespoon
Finely chopped coriander 1 Tablespoon
For garnish
Lemon wedge 2 (as needed)

Directions

MAKING

1. In a non-stick pan, heat oil and add the mustard seeds. Allow the mustard to splutter.

2. Add asafoetida, fry for a few seconds and then saute onion over medium flame for 1-2 minutes.

3. Add potatoes, 2 tablespoons of water, salt and ½ tsp of turmeric powder. Mix well and cook for 4-5 minutes.

4. Meanwhile, in a sieve, place the thick poha (beaten rice) and hold it under running water for a few seconds. Toss well to drain out all excess water.

5. Add the washed and drained poha (beaten rice) into the pan and season with salt.

6. Add ginger-green chili paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk. Mix well and cook for 2 minutes, stirring occasionally. Sprinkle coriander and mix well.

SERVING

7. Serve hot garnished with coriander and lemon wedge.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 299Calories from Fat 149

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 307 mg12.79%

Total Carbohydrates 36 g12%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet