Aloo Poha | Batata Poha

Aloo Poha is a very common breakfast item in most homes. Its very easy and gets done in less than 15 mins.

Very ideal to prepare in case we have sudden guests or running out of time to prepare breakfast.Kids also like this because of the favourite ingredient ALOO.

Can be packed for lunch box as well.Its almost as good as a full meal due to the carbohydrate contents present in poha as well as potatoes.

The technique to measure the right quantity of poha to be used : 2 fistfulls of poha is sufficient for one person.

[fistfull {muttibhar-hindi}/{kaypidi-tamil}]


Example : If making breakfast for 3 people ,we can use 6 to 7 fistfulls of poha .

Preparation Time : 10 min
Cooking Time : 10-15 mins
Complexity : Simple
Serves : 2-3

©Sweet Spicy Tasty©



Ingredients

5-6 fistfull Poha (thick variety - Jaada Poha - Getti Aval)
1 medium sized potato .
2-3 green chillies -slit
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1 tablespoon groundnuts
few curryleaves
2-3 teaspoons lime juice
fresh corriander chopped
1/2 tsp sugar
salt to taste
1 tablespoon oil.
1/2 tsp haldi/turmeric
pinch of asafoetida/hing

Method


  • Peel and dice the potatoes into small cubes. Boil it with a little salt and keep it ready.
  • Wash the poha in a colander till all the dust and husk is removed and leave it in the colander.
    • (If the poha is too thick ,you can sprinkle some water so that it gets softened)
  • In a kadai /wok,heat the oil and splutter the mustard seeds,add the groundnuts and let it fry for a min.
  • Add the jeera,hing,slit green chillies,curryleaves ,haldi powder and the boiled potatoes and saute for a minute.
  • Now add the poha,salt and toss it well till the turmeric coats the poha well.
  • close the lid and cook for about 5 mins on medium flame.
  • Open and mix it well,add the lime juice,sugar ,chopped corriander and mix well and close the lid for 1-2 min. Turn off the stove.
  • Mix well and serve hot with a cup of Masala Chaai or Fresh Filter Coffee.


2 comments :

  1. I used to do this with our normal Bangalore aval. Now will try with Mumbai ka Jada poha. ��
    - Rajitha Rajan

    ReplyDelete
    Replies
    1. Don't soak the jada poha for long. Just run water over it in a colander/strainer.The variety you get in Mumbai gets soft very quickly unlike the hard variety here in bangalore :-)

      Delete

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