July 7, 2007

Batat Phow

Also known as Batata Pohe or Aloo Poha, this is the amchi name for this dish. A very standard breakfast dish, at my place this becomes a lunch item. We do eat it for breakfast, but very rarely. I have loved this since the first time I ate it and along with Sabudana Khichdi, this is top of the tops when it comes to snacks or light meals for me. I make this with the thicker version of beaten rice that is available.


1 Cup Beaten Rice (Poha)
2 tsp Oil
1 Onion, sliced
1 Potato, boiled and cubed
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
1/2 tsp Chilli Paste
1/2 tsp Ginger Paste
1 tsp Kashmiri Chilli Powder
1/2 tsp Turmeric Powder
Salt to Taste
Coriander leaves and scraped Coconut for garnish

Wash the poha in a colander and allow the water to drain. Do not touch this with your fingers. Add the salt, chilli powder and turmeric powder and toss until the poha is coated evenly with these powders. Keep aside.

Heat oil in a pan and add the mustard seeds, cumin seeds and asafoetida. When the mustard splutters, add the green chilli and ginger pastes and the curry leaves. Add the onions and potato and saute for a minute or two. Add the poha and mix well. Sprinkle some water, cover and cook for 5-6 minutes. Mix well and garnish with coriander and coconut and enjoy it hot.

1 comment:

Sunshinemom said...

I make this often too. The color looks so glorious - that itself is an appetizer!