Aloo Poha – Healthy Breakfast

aloo-batata-pohaAloo Poha“, or “Batata Poha“, as its called in most places in Gujarat and Maharashtra, is a very well-known and easy-to-make light snack. Mostly savored as a healthy breakfast in most Indian homes, Aloo Masala Poha mainly consists of puffed rice flakes & potatoes, but my healthier version includes onions, peas, carrots and coriander. Low in fats and carbs, and high in fiber and vitamins, this is a perfectly nutritious snack to savour with tea any time of the day. A final sprinkling of Sev (thin flat noodles) makes it both glamorous, as well as adds a nice crunchy flavor!

Ingredients
3 cups poha (rice flakes)
1 medium-sized potato – boiled and chopped
1/2 onion – chopped finely
1/4 cup peas – boiled (or frozen and thawed)
2-3 tbsp carrots – boiled and chopped (optional)
1 green chilli – finely chopped
4-5 curry leaves
1/2 tsp cumin (jeera) seeds
4 tbsp oil
salt & lemon juice – to taste
1 tsp turmeric powder
1 tsp sugar
chopped cilantro – for garnish
thin sev or shredded coconut – for garnish (optional)

Method
Take the poha (puffed rice) in a bowl and wash it thoroughly with water. Soak them in water for 1 min, then transfer to a colander and let all the water be drained. leave them while you prepare the other stuff. They will puff up a little and get softened as they soak the water.

Take the chopped carrots and peas in a bowl, add a little water and microwave them for 5 mins until they become soft and cooked. Alternately, you can boil them along with the potatoes.

Take 4 tbsp oil in a non-stick pan, add the curry leaves and the cumin seeds. When they start spluttering, add the chopped green chillies and the onions. Saute them till they turn slightly pinkish-golden in color.

Add all the boiled vegetables, sugar, salt and turmeric powder and cook for 5 mins. Finally add the soaked poha and mix everything well ltogether, evenly coating with oil and spices. Sprinkle a little water if desired, then cover with a lid and let it cook for another 8-10 mins, stirring occasionally to prevent sticking to the vessel.

Add the chopped coriander, leaving some for garnish, and give it a final stir. Remove from flame and transfer to a serving bowl.

Garnish with some more chopped cilantro and shredded coconut or sev if you like. Serve the Aloo(Batata)Poha hot with a cup of tea for breakfast, or some lemonade on a breezy summer evening!

Related Recipes:
Pumpkin Spiced Bread
High-Fiber Oat Bran Muffins
Spinach Onion Dosa(Pancakes)


Comments

  1. Barbara Wirtz says:

    this is amazing i loved potato so much. i think to make potato to new recipe but i failed but this time i am so happy the reason is u give me a new recipe to combine the potato and rice flakes.
    it's looks amazing i really like the aloo poha.

  2. My hubby can have this for his sunday Dinner too(sunday lunches are very heavy so he prefers a light dinner :-))
    Never tried it with peas and carrots….but why not?it surely add up health quotient of this simple yet adorable food !

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