Batata Poha | How to make poha | Batata Poha Recipes – Vini’s

What is batata poha?

Batata means potato and poha means flattened rice. Batata poha is a very quick and easy also a healthy breakfast recipe. In fact I often make it at tea time in the evening for the tiny hunger pangs. It is very popular in the states of Gujarat and Maharashtra. As such, as much I have read, Batata poha belongs to Gujarat and Kanda poha belongs to Maharashtra. But poha is something that is prepared in every household in India. You can click for another healthy breakfast recipe that sprouts chaat.

Let’s talk about the ingredients for batata poha

It calls for flattened rice i.e.poha Make sure to use a thick variety of poha The thin poha is used for making chivda and can’t be used here. Potatoes are needed. I have used raw potato; you may even use a boiled potato. I have used peanuts. I like to use fried peanuts. You may use roasted. Loads of fresh ingredients such as coriander, green chilies, curry leaves, lemon juice, add freshness to batata poha.

How To Make Batata Poha

1. Wash, soak and season poha : Take 2 cups poha in a colander. Wash it properly but gently. Leave rinsed poha in the colander for 5 minutes. It will become soft. Thereafter add salt to taste, 1 tsp sugar, ½ tsp turmeric powder and toss well.

Tips: Activating the poha correctly is very important. Don’t soak in water, it might be mushy. Don’t squeeze after rinsing, it might be dry.


2. Prepare tempering : Heat a pan. Add 1 and ½ tbsp oil. Add 1 tsp mustard seeds. Once they crackle, add ½ tsp cumin seeds. Let them crackle too. Add handful of curry leaves. Let them splutter.


3. Cook potatoes and onions : Add 2 chopped potatoes. Cook till they are cooked (laugh) as in soft. Add 1 chopped onion. Cook till it sweats. Do not over-cook the onions.


4. Add seasoned poha green chillies : Add in seasoned poha. Mix. Add in 1 chopped green chilli. Cover and cook for 3-4 minutes.


5. Garnish : Add juice of 1 lemon and handful of chopped coriander. Mix everything.


6. Bon appétit : Serve batata poha with a cup of tea.


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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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