Poha is one of the most important part of our breakfasts. Aayi makes the poha a bit sweetish spicy. I love this version more than the normal spicy poha that we get in restaurants. This is a very simple and tasty breakfast.
For cooking newbies, be careful to use proper poha for this. There are 4 types of poha available in markets. They are
– Thick poha(Degdi poha), this type can be used for chivda. Because they puff up when deep fried.
– Medium thick poha, this is not as thick as the first, but it does not become a paste when soaked in water. This type can be used for batate phovu and masala poha (both of these dishes are called ‘phanni phovu‘ in Konkani, means seasoned poha). These dishes require the poha to be washed in water and then used.
– Thin poha, this almost becomes a paste when you wash it. This type is used for Kalayile phovu or sweet poha, because here water is just sprinkled to make it soft(but not mushy).
– Paper poha, this almost looks like a plastic paper. Best suited for phova upkari (even thin poha can be used for this dish). This becomes crisp like a paper when fried on a low flame.
Ingredients:
1 cup poha/avalakki (medium thick)
1/4 cup onion(cut into small pieces) or A pinch asafoetida (hingu)
1/4 cup potato(cut into small pieces)
4-5 curry leaves
1/2 tea spn mustard seeds
2-3 green chillies
1/2 tea spn sugar
A pinch turmeric
1 tea spn oil
2-3 strands coriander leaves(optional)
1 tbl spn lemon juice(optional)
1 tbl spn grated coconut(optional)
Salt
Note : Usually either onion or asafoetida are used for this. Both are not used at a time.
Method:
Wash poha and drain water. Keep it aside.
Heat oil and add mustard. When they start popping, add curry leaves, green chillies. Fry for sometime. Add onion. Fry till they turn brownish. Now add potato pieces and turmeric. Sprinkle some water, cover and cook till potatoes become soft.
Now add sugar, salt, asafoetida(diluted in a tea spoon of water) and poha. Mix well. Fry for 1-2 mins on a medium flame. Add coconut and coriander leaves. Mix well and remove from flame.
Serve with lemon or squeeze lemon juice before serving.
Serves : 2-3
Preparation time : 20 mins
PS: I love to eat this dish with sev or some kind of mixture.
I am back after a long break, and very happy to see Aayis recipes. Now i will be able to see the site and all the recipes both old and new, thanks to the new laptop we purchased. I add a few frozen peas and boiled potatoes instead of the regular way u mentioned. Thanks for posting a traditional Maharashtrain breakfast item.
Shilpa don’t laugh when you read this sometimes I open your site and see the latest post and make noises like a baby it just takes you back in the past ;). Batate pohe remains the easiest and comforting snack for a maharashtrian.
Wonderful preparation Shilpa…one of my favorites too. Like it with hot cup of coffee..:)
I also enjoy plain phova chutney with boiled pieces of Nendra Pazam (Kerala Banana)
Avalakki uppittu is my fav too! Nobody in home likes it but I make it for myself and enjoy it:)
Have a great weekend,Shilpa.
Hi Shilpa,
Thanks for a nice recipe to do with poha.I tried your goli baje and was real hit.Thanks again
Welcome back Aruna. Nice to see you back here :).
Anjali, Thank you so much :). I am on top of the world :).
Baab, thats a new combo to me. Will try it. Thanks.
Thanks Asha.
Lakshmi, I am very happy that you liked goli baje :). Thank you very much.
Instead of frying it if u boil the poha and potatoes first and give the tadka using the ingredients than it will soft and tastes good. dont forget to add some sev and squeeze a lemon on the preparation. and ahhh there u go …!!
hey while the sabudana is soaking i tried poha “ur style” it came out amazing!! and it hardly took any time! thanks again!! well, i’m seriously considering taking cooking as my profession…. LOL
hi…my husband would like to have peanuts added to this recipe. when should i add them and how much time does it need to be cooked, so that it does not stay raw? please help.
Wow, i made it on my own thank u and it does taste good….i have never made poha before. The only thing i can make is rice & sandwiches 🙂
I liked your recipe very much.Infact , thank you very much because my daughter wants new new snacks in her dabba and even she liked it otherwise she is very fussy.
Hi Shilpa
i love to eat poha a lot…but since i am far away from india i have got thin poha available so when i had washed it with water it becomes a paste…what to do ?can i cook it with out washing or some other tips if u can provide………..
Thanks
EXCELLENT RECEIPE!THANKS 🙂
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Dear Shilpa,
Add 1/2 tea spn badesop with mustard seeds.I am sure everybody likes the taste
Good Recipe. I tried it..Very easy to make and tasty too.
Shilpa,
I went through your recipe for Batata Poha. Is this also known as the famous ‘Kanda Poha’ or is there another recipe for it. Please do let me know at your convenience.
Thank you. 🙂
Shilpa,
I went through your recipe for ‘Batata Poha’. Is this also known as the famous ‘Kanda Poha’ or is there another recipe for it ? Please let me know at your convenience.
Thank you. 🙂
Shilpa: I think both are same.
My mom tried making batata poha fol a recipe in a book n they had not mentioned which kind of poha to use..we used the thin one and it did not come out well..Thank you for the clear instructions on how to make it..Will pass it on to her..
I want some other recipe made with poha.as i know nd eaten dis 1.
i tried this recipe today…. it came out tasty.. thanks shilpa… i have tried many of ur other recipes too…. i learnt cooking cos of ur site… thanks to aayis recipes… keep posting more and more recipes…take care
nice it looks like my grandma made poha