Authentic Saurashtrian Batata Poha
A vibrant and comforting Gujarati breakfast classic featuring flattened rice tossed with tempering spices, turmeric, peanuts, and fresh coriander. Finished with a squeeze of fresh lemon juice, it offers a delightful balance of savory and tangy flavors.
30min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Place the poha in a large colander and rinse thoroughly under running water until it softens, ensuring not to let it turn mushy. Set aside.
2
Heat oil in a heavy-bottomed pan over medium heat and add the raw peanuts, frying until golden and crisp, then remove and set aside.
3
In the same hot oil, add mustard seeds and cumin seeds, allowing them to splutter.
4
Add asafoetida, curry leaves, and green chillies, sautéing for a few seconds until aromatic.
5
Add the finely chopped onions and sauté until translucent.
6
Add the diced potatoes, a pinch of salt, and turmeric powder, cover with a lid, and cook until the potatoes are tender and fully cooked.
7
Add the rinsed poha, sugar, and remaining salt to the pan, gently tossing everything together on low heat for 3 to 4 minutes until evenly heated and yellow.
8
Turn off the heat, fold in the fried peanuts and fresh chopped coriander leaves.
9
Serve hot, garnished with nylon sev and a squeeze of fresh lemon juice.
Ingredients
2 cups thick poha (flattened rice)
1 medium potato, peeled and finely diced
1 medium onion, finely chopped
2 green chillies, slit
10-12 fresh curry leaves
1/4 cup raw peanuts
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 tablespoon sugar
2 tablespoons vegetable oil
Salt to taste
2 tablespoons fresh coriander leaves, chopped
1 lemon, wedged for serving
1/2 cup nylon sev for garnish
*This AI-generated recipe may contain inaccuracies.