About this aloo poha recipe
Aloo Poha, also known as Batata Poha, is a popular Indian breakfast dish that combines flattened rice (poha) with potatoes (batata), onions, and peanuts. This delicious dish is also referred to as kanda batata poha due to the inclusion of onions (kanda). It is a staple breakfast option in many Indian households, especially in Maharashtra, known for its light yet filling nature.
Recipe highlights –
- Maharashtrian style poha
- Tangy and mildly spicy
- Light breakfast, easy to digest
- Ready in minutes with minimal preparation
- No need pre-cook potatoes
- Kid friendly; perfect for lunch box
While some variations of the recipe call for frying or boiling the potatoes separately, this version allows for quick and convenient, one-pot cooking. Aloo Poha is a great option for a quick breakfast, loved by kids and adults alike. Its simplicity, combined with its delightful flavors, makes it a go-to dish for busy mornings.
Poha and its regional variations
Poha, also known as flattened or beaten rice, is a versatile ingredient used extensively in Indian cuisine. It is made by parboiling rice and then flattening it into thin, dry flakes. These flakes can then be rehydrated and cooked with various ingredients.
Originating from the Indian subcontinent, poha is a staple in states like Maharashtra, Madhya Pradesh, Gujarat, Rajasthan and Uttar Pradesh. It is a versatile ingredient used in breakfast dishes, snacks, and even desserts.
The preparation of poha varies slightly from region to region. Maharashtrian poha, such as kanda poha with onions and batata poha with potatoes (aloo poha), is typically savory and tangy, garnished with fresh coriander and a squeeze of lemon.
In contrast, Indori Poha from Madhya Pradesh is sweet and savory, topped with sev and pomegranate seeds, while Tamil Nadu’s aval upma incorporates coconut and is lighter in flavor.
Health benefits of poha
Poha is not only delicious but also offers several health benefits. It is easy to digest, and provides a good source of carbohydrates, making it an excellent option for a quick energy boost.
It is rich in iron, making it an excellent option for combating iron deficiency. Aloo poha is beneficial for pregnant women and children due to its iron content.
Poha is also low in calories and fat, making it a healthy choice for those looking to manage their weight. The inclusion of peanuts in the dish adds a dose of protein, while the vegetables contribute essential vitamins and minerals.
Additionally, aloo poha is low in gluten, making it suitable for those with gluten sensitivities. The fiber content in batata poha aids in digestion and helps maintain a healthy digestive tract.
If you are looking to make it healthier, you can add other vegetables like peas, carrots, bell peppers, sprouts etc to boost its nutritional content.
Main ingredients of aloo poha
You will need the following main ingredients for making aloo poha –
- Poha (flattened rice) – Poha is generally available in thin, medium or thick varieties. You should use medium or thick poha for making this batata poha. Do not use thin poha otherwise it will become mushy.
- Potato (aloo or batata) – Some people like to pre-cook the potatoes before adding in poha by frying them (or boiling for a healthier version). However, I find it much more convenient to cook them along with the onions in one go and not add this extra step. Just make sure to cut the potatoes in small pieces for quick cooking.
- Onions (kanda) – Finely chopped onions add sweetness and texture.
- Peanuts – Add a crunchy texture and nutty flavor.
- Green chillies – Finely chopped green chillies add a spicy kick. If you have small kids at home, you can slit the green chillies vertically and pick them out later.
- Curry leaves – For a distinct aroma and flavor
- Coriander leaves & lemon juice – Adds a burst of freshness and tangy flavor.
- Spices – I add mustard seeds (rai), turmeric powder (haldi), salt and a little bit of sugar. The sugar is optional though and can be skipped.
Serving suggestions
Aloo Poha is traditionally served hot, garnished with fresh coriander leaves and a wedge of lemon on the side. It pairs wonderfully with a cup of hot masala chai, making it a complete and satisfying breakfast. For an added crunch, you can top it with sev (crispy fried noodles made from chickpea flour) or fresh pomegranate seeds.
While it is perfect as a standalone breakfast dish, Aloo Poha can also be served as an evening snack. Its quick preparation time and flavorful taste make it an ideal option for unexpected guests. For a more substantial meal, you can serve it alongside yogurt or a simple raita.
To make aloo poha or batata poha at home follow the detailed step by step recipe with photos posted below.
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Suggested recipe collections
Aloo Poha Recipe | Kanda Batata Poha | Potato Poha
Recipe Info
Nutrition
Ingredients For Aloo Poha Recipe | Kanda Batata Poha | Potato Poha
- 2 Cups Poha (Flattened Rice) medium-sized or thick
- 1 Large Potato
- 1 Large Onion
- 2 Green Chilies
- 6-7 Curry Leaves
- 2 Tablespoons Peanuts
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1.5 Teaspoons Salt or to taste
- 1 Teaspoon Sugar
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Aloo Poha Recipe | Kanda Batata Poha | Potato Poha
- Take medium or thick sized poha in a vessel. Don't use thin poha otherwise it will become mushy.2 Cups Poha (Flattened Rice)
- Wash it thoroughly with water until it runs clear around 3-4 times.
- Drain the water, cover the vessel with a lid or plate and let the poha sit in the remaining moisture.
- Finely chop onions, potatoes and green chillies. Pluck a few curry leaves from their stems. The potatoes should be cut to a small size so that they cook quickly.1 Large Potato, 1 Large Onion, 2 Green Chilies, 6-7 Curry Leaves
- Heat some oil in a pan and add some mustard seeds (rai) to it. Let them splutter for a 30 seconds to 1 minute.1 Tablespoon Cooking Oil, 1 Teaspoon Rai (Black Mustard Seeds)
- Add peanuts and roast them for 1-2 minutes till they are slightly golden brown.2 Tablespoons Peanuts
- Add the finely chopped green chillies and curry leaves to the pan and saute for 30 seconds.
- Then add finely chopped onions and potatoes.
- Also add haldi (turmeric powder) and salt to the vegetables.1/2 Teaspoon Turmeric Powder (Haldi), 1.5 Teaspoons Salt
- Cover with a lid and cook on medium heat, stirring occasionally, till the potatoes are soft. It will take roughly 6-7 minutes.
- Add some sugar to the vegetables. It's optional to add sugar and you can skip it if you want.1 Teaspoon Sugar
- Fluff the poha gently with a fork and add them to the pan.
- Mix the poha lightly with the rest of the vegetables and spices. Do not apply a lot of force while mixing.
- Cover with a lid and steam the poha on low heat 2 minutes. Then turn off the heat and let them sit covered for another 2-3 minutes.
- Add finely chopped coriander leaves and some lemon juice. Mix well.1 Tablespoon Lemon Juice, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Aloo poha or batata poha is ready. Serve it hot topped with some chopped coriander, lemon wedges and sev or bhujiya.
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Seeing the pics, i get tempted to eat from the pics.
My favourite place for recipes!!!
Thanks for the lovely review Nailesh. 😀
Great recipe.
Thanks.