How to Prepare Quick Aloo Poha (Potato Puffed Rice)

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The ingredients needed to make Aloo Poha (Potato Puffed Rice):

1. Get 2.5 cups thick Puffed Rice
2. Get 1 onion
3. Take 2-3 Potato
4. Take 3 Green chilli
5. Take 1 tsp Raw mango shredded (optional)
6. Make ready 1 inch ginger
7. Get 2 tsp Sugar
8. Prepare 3-4 tsp oil
9. Take 1 tsp Mustard seeds
10. Take 1 tsp Urrad dal
11. Take 1 tsp Channa dal
12. Prepare 0.5 tsp cumin seeds
13. Prepare Leaves Curry
14. Prepare 3 cashews
15. Prepare 10-15 Peanuts
16. Take 0.5 tsp Turmeric
17. Prepare 0.25 tsp Hing
18. Make ready Salt
19. Get For topping:
20. Make ready 1 carrot
21. Take 1 tomato
22. Prepare Sev (optional)
23. Get 0.25 tsp Aamchur Powder (optional)
24. Get Pinch chat masala powder(optional)
25. Take Yogurt (side)

Recipe for aloo poha or batata poha as its called. Makes for an amazing and easy breakfast. Made with thick poha, peanuts and potatoes. I have a very fond memory of this aloo poha dish.

Steps to make Aloo Poha (Potato Puffed Rice):

1. Soak Poha in water adding a tsp of salt and sugar for 5 minutes. After 5 minutes drain the water.
2. Now in a pan take oil + mustard seeds + Urrad dal + Channa dal + curry leaves + cumin seeds. Let it splutter.
3. Now add turmeric + Hing + Peanuts + Ginger + chilli to the same pan and sauté for a awhile.
4. Now add onion + raw mango and sauté for 5-10 minutes
5. Now add potato and keep it in simmer for 10 minutes. Add salt
6. Once it’s cooked, add rinsed Poha and sauté well. Add salt + sugar + lemon + coriander leaves. Keep it in low flame for 5 minutes.
7. Now transfer delicious poha to a plate. You can add chopped tomatoes + carrot as topping. Also garnish by adding chaat masala + Aamchur powder + Sev and serve it with curd (yoghurt)

Made with thick poha, peanuts and potatoes. I have a very fond memory of this aloo poha dish. Me and my friend Amit Chandak worked together for some time a decade ago. I was in Chennai at that time and my office was in. Aloo Poha also known as the Batata Poha brings with it delicious tastes and textures of sweetness, sourness, softness and crunchiness.

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