Batata Pohe
A classic Maharashtrian breakfast of flattened rice, tender potatoes, and crunchy peanuts, all brought together with a fragrant tempering. Ready in under 25 minutes, it's a savory, tangy, and slightly sweet start to any day.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Place the poha in a colander and rinse it under cold running water for about 30-40 seconds. Be gentle and quick. Drain all the water and let it rest for 10 minutes. It will soften and fluff up on its own.
- 2
Step 2
- a.Make the tempering (phodni)
- b.Heat oil in a wide pan or kadai over medium heat.
- c.Add the mustard seeds and let them splutter, which takes about 30 seconds.
- d.Add the cumin seeds, hing, and raw peanuts. Sauté for a minute until the peanuts are lightly browned and fragrant.
- e.Add the slit green chilies and curry leaves. Be careful as they will splutter. Cook for another 30 seconds.
- 3
Step 3
- a.Cook the vegetables
- b.Add the chopped onions to the pan and sauté until they become soft and translucent, about 3-4 minutes.
- c.Add the diced potatoes, mix well, cover the pan, and cook on low heat for 6-7 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. You can sprinkle a tablespoon of water to help them cook faster.
- 4
Step 4
- a.Combine and steam the poha
- b.Once the potatoes are cooked, add the turmeric powder, salt, and sugar. Mix well.
- c.Add the softened poha to the pan. Gently mix everything together until the poha is evenly coated with the spices and turns a lovely yellow color. Avoid mashing the poha.
- d.Cover the pan and let it steam on low heat for 2-3 minutes. This allows the flavors to meld together.
- 5
Turn off the heat
- a.Add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix. Serve hot, garnished with extra coriander leaves and grated coconut if using.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jad poha) for this recipe. Thin poha will turn mushy when rinsed.
- 2Do not soak the poha in water. A quick rinse is enough to soften it perfectly.
- 3Cut the potatoes into small, even-sized cubes so they cook quickly and uniformly.
- 4The combination of sugar and lemon juice is key to the authentic Maharashtrian taste, so don't skip it.
- 5For a crunchier texture, you can fry the peanuts separately until golden and add them at the end.
- 6Serve immediately for the best texture. Poha can become dry if left out for too long.
- 7For a classic serving style, top with fine sev (crispy chickpea noodles) before serving.
Adapt it for your goals.
Jain
Omit the onion and potato. You can use diced raw banana as a substitute for potato.
veganVegan
This recipe is naturally vegan. Just ensure you are using vegetable oil instead of ghee.
healthyHealthy
Add more vegetables like green peas, chopped carrots, and bell peppers along with the potatoes for added nutrition and fiber.
high proteinHigh protein
Add a handful of sprouted moong beans or crumbled paneer/tofu at the end of cooking to boost the protein content.
quickQuick
Use pre-boiled and diced potatoes to significantly reduce the cooking time.