Aloo Poha (Step-By-Step-Video)

Aloo Poha or Potato Poha is a popular breakfast/snack recipe in Maharashtra, Gujarat, and Madhya Pradesh. This wholesome dish is made with beaten rice.

Recipe Source Link:https://www.mygingergarlickitchen.com/aloo-poha-recipe/

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RECIPE INGREDIENTS

» For Aloo Poha:

• 2.5 cups medium-thick poha (flattened rice)
• 3 tablespoons oil (tel)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1 large onion, chopped
• 1 tablespoon curry leaves (kadhi patta)
• 2 cups peeled potato cubes (you can reduce the amount of potatoes)
• salt to taste
• 1/2 teaspoon turmeric powder (haldi)
• 1 tablespoon green chilies, chopped
• 1 teaspoon lemon juice
• 1/4 cup peanuts

» For Garnish & Serving :

• Finely chopped cilantro leaves (coriander/ hara dhania)
• Lemon wedges
• Fried peanuts
• Chopped onions

RECIPE INSTRUCTIONS

» How to Make Aloo Poha:

1. Wash the poha in a colander under running water for 2-3 minutes.
2. Let the water drain out and set poha aside for at least 7-10 minutes.
3. Add turmeric powder, and salt. (You can also add some sugar.)
4. Mix well using fingers. Try to open up the poha gently, if they have clumped together.
5. Heat 3 tablespoons of oil in nonstick pan.
6. Add 1/4 cup peanuts and fry them on medium heat until they are fragrant golden.
7. Remove from the pan and set them aside.
8. Add the cumin seeds, mustard seeds to the same pan.
9. When the start to splutter, add the curry leaves and sauté for few seconds.
10. Add the diced potatoes and mix well. Cook for 2 minutes.
11. Cover the pan with the lid and cook on medium heat for 5-8 minutes. Stir occasionally to prevent them from burning.
12. Add the onions, chopped green chilies, and sauté on medium heat for 2-3 minutes.
13. Add soaked poha to the pan and stir well until combined.
14. Cook on medium heat for 4 to 5 minutes, while stirring continuously. (You can also cook it in a double boiler by putting it over a pot of boiling water. For this method also, cook for 4-5 minutes.)
15. After that, add 1 teaspoon of lemon juice and mix well.
16. Remove from heat, and divide poha into servings bowl.
17. Garnish with fried peanuts, finely chopped coriander leaves, and chopped onions. Serve hot aloo poha with a steaming cup of coffee or masala chai. Enjoy!

RECIPE NOTES

1. I have added dried curry leaves, but if you have access to fresh curry leaves, try to use them because they give a nice flavor.
2. Always drain the poha in a colander. This way the excess water would drain out perfectly, and poha would puff up nicely.
3. You can use the leftover poha for making ?poha cutlets?. You can also add this poha to the mashed potatoes and make your personal aloo tikki.
4. Poha always tastes best when served hot. If you want to pack it for lunch then it can easily be packed in lunch boxes. I would suggest to pack it in a thermal lunch box, because this way poha would stay soft and fresh for a longer time.