Batata pohe is a traditional Indian breakfast from western states of India mostly Maharashtra and Gujarat. Below recipe is prepared with thick beaten/flattened rice known as pohe or poha and potatoes. It is a no onion recipe but you may go ahead and add it as per your preference.
Recipe inspired from here
2 cups thick variety poha
1 cup peeled and diced potatoes
1/2 tsp mustard seeds
1 sprig curry leaves
2-3 slit green chillies
1/2 tsp turmeric powder
1/4 tsp of hing/asafoetida
Finely chopped coriander leaves to garnish
4 tbsp freshly grated coconut
Juice of 1/2 lemon [You may adjust]
Salt as per the taste
1 tbsp sugar [optional]
extra lemon wedges [optional]
Rinse the poha, drain the water and allow it to rest in seive/colander for 15-20 minutes. Wash, peel and dice the potatoes. Fluff the poha with a fork and keep it aside.
Heat oil in a pan, add mustard seeds. Once they splutter, add chopped green chillies and curry leaves. Saute it and simmer the flame. Add hing, turmeric powder and diced potatoes. Stir it for a minute. Add 2 tbsp finely chopped coriander leaves, 2 tbsp scraped coconut and salt. Mix it well, cover the pan with a lid and and allow it to cook. Let the potatoes get cooked on sim flame, stirring occasionally for about 6-8 mins. Once the potatoes are cooked, add the drained poha and mix it gently. Add sugar and squeeze juice of half lemon. Allow it to cook for 2-3 mins. Switch off the flame and garnish the poha with rest of the scraped coconut and finely chopped coriander leaves. Serve it warm with lemon wedges.
- Do not soak poha, rinse it nicely under running water and place it in a sieve/strainer.
- You may add 1/2 tsp cumin seeds and fistful of peanuts in the seasoning.
- You may replace potatoes with 1/2 cup finely chopped onions if you want to avoid potatoes.