batata poha by Raj vitthalpura

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

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 2.

2 cups thick beaten rice flakes (poha)
2 tbsp oil
½ tsp mustard seeds (rai / sarson)
½ tsp asafoetida (hing)
½ cup finely chopped onions
½ cup peeled potato cubes
Salt to taste
¾ tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp sugar
2 tsp lemon juice
1 tbsp milk
1 tbsp finely chopped coriander (dhania)

For the garnish
1 tbsp finely chopped coriander (dhania)
Lemon wedge

1. Heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
5. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.
6. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the coriander and mix well. Serve hot garnished with coriander and lemon wedge.
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