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Aloo Poha, also known as Batata Poha, is one of my all-time favorite Indian breakfasts – and one I find myself making on repeat, especially on weekends. It’s a classic Maharashtrian dish made with flattened rice tossed with onions, potatoes, peanuts, and simple spices. In Marathi, “batata” means potato and “poha” refers to flattened rice – and the best part is, this comforting dish comes together in under 30 minutes.
★★★★★
“I made Poha two days ago and it was a hit for my 15-month-old. It’s a perfect weekend breakfast dish to make. Every time I made it my potatoes were not cooking correctly or too mushy because I boiled it; the best part I actually didn’t burn my onions. I would always leave out the potatoes for any reason. Want to thank you for the steps of making my Poha on point and potatoes back in my Poha.”
– Papisha
This easy aloo poha recipe is perfect when you want a quick Indian breakfast that’s both light and satisfying.
On weekends, I like to switch things up with other easy breakfasts like my Rava Upma or Spinach Besan Chilla, but poha is the one I keep coming back to – always with a hot cup of Masala Chai on the side.
Growing up, my mom would make poha for weekend brunch all the time. We’d often enjoy it with yogurt, which I guess is such a Punjabi thing… everything somehow comes back to yogurt, haha.
Back then, I didn’t think much of it, but now I totally get it. There’s barely any prep, it comes together so quickly, and yet it’s always so comforting and satisfying.
These days, I find myself doing the exact same thing – making aloo poha for my family on slower mornings. It’s one of those recipes that’s nostalgic, effortless, and always a hit.
Recipe Testing
The biggest issue I ran into while testing this recipe was the texture. My poha had a slight bite to it, and I couldn’t figure out why – until I realized I was skipping a crucial step – soaking the poha.
Even just a quick 1-minute soak makes all the difference. It softens the poha perfectly, giving you that light, fluffy texture that almost melts in your mouth.
Ingredients
- Flattened Rice – Poha is the English name for flattened rice. Make sure to use thick poha for this recipe, not thin poha. Rinse and briefly soak (see tips below for details).
- Green Chilies – For maximum flavor, use chopped green chilies. 3-4 Thai green chilies are ideal in this recipe.
- Peanuts – I used unsalted peanuts in this recipe. Feel free to use raw peanuts or unsalted peanuts from a regular grocery store.
*See the recipe card below for full information on ingredients and quantities.*
Tips for the Best Aloo Poha
- Type of Poha – Use thick poha (not thin), as it holds its shape better.
- Wash & Soak Poha – Rinse the poha and let it sit for no more than 1 minute. This helps soften it without making it mushy.
- Nonstick Pan – I highly recommend using a nonstick pan, such as Our Place, for the best results. It prevents sticking and makes cleanup easier.
- Potatoes – Cut the potatoes into small, even cubes so they cook quickly and evenly.
- Peanuts – Use unsalted peanuts, which you can find at Indian grocery stores or places like Trader Joe’s. I like adding a good amount because I love the crunch.
- Add-Ins – Feel free to add extra veggies like peas or carrots for more texture and flavor. You can also add cubed tofu on the side for a protein boost.
- For Gluten-free – Skip hing or use gluten-free hing.
Let’s Make Aloo Poha
Wash & Soak Poha for 1 Minute
Step 1. Wash and soak the poha for just 1 minute – not more than that, or else your poha will turn mushy.
Step 2. Drain the water and set the poha aside to dry.
Tadka (Temper Spices)
Step 3. Heat a pan on medium heat. Once hot, add the oil, then the mustard seeds. Cook for 15 seconds until they sizzle.
Step 4. Once the mustard seeds sizzle, add cumin seeds and saute for 45 seconds.
Step 5. Then, add hing (asafoetida) and haldi (turmeric powder). Sauté for 30 seconds.
Step 6. Next, add chopped green chilies and curry leaves. The curry leaves will splutter, so cover and stir occasionally for 1 minute or so.
Add Peanuts & Onions
Step 7. Next, add unsalted peanuts and saute for a minute.
Step 8. Then add chopped red onion and salt. Stir and saute for about 3-4 minutes or until the onions are translucent.
Add Potatoes
Step 9. Add cubed potatoes and season with a little salt.
Step 10. Cook for 6-7 minutes or until the potatoes are fork-tender.
Add Poha & Steam
Step 11. Fluff the poha with a fork, then add it to the onion-potato mixture.
Step 12. Stir well so each piece of poha is coated with the masala mixture. Add 2 tablespoons of water – no need to stir.
Topic
Step 13. Lower the heat to low-medium. Cover the pan with a lid and steam the poha for about 3 minutes.
Step 14. The poha should be soft. Add lots of cilantro and freshly squeezed lemon juice. Stir and serve hot.
Serving Suggestions
- Serve with a hot cup of Masala Chai – best combo ever.
- Top with fine sev and pomegranate for texture and a hint of sweetness.
- Not traditional, but growing up, we enjoyed poha with yogurt and achaar.
- Add Cilantro Chutney to turn this into hariyali aloo poha.
Storage
- Poha can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a couple of tablespoons of water to restore moisture, then microwave for about 1 minute or until heated through. Enjoy!
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
This post has been updated from the recipe archives with new photos and tips. It was first published in August 2022.
Aloo Poha
INGREDIENTS
- 2 cups poha, rinsed & soaked for 1 minute
- 2 tbsp avocado oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida/hing, for gluten-free, use gf hing
- 1/2 tsp turmeric powder
- 3 green chili, chopped
- 14 curry leaves
- 1/4 cup unsalted peanuts
- 1 cup medium onion, chopped
- 3/4 cup potato, small cubes
- 2 tbsp water, to steam
- 1/3 cup fresh cilantro, chopped
- juice of 1/2 lemon, more if needed
- salt to taste
INSTRUCTIONS
- Wash & Soak Poha. Rinse the poha and soak it for no more than 1 minute to prevent it from turning mushy. Drain well and set aside.
- Tadka (Temper Spices). Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add cumin seeds and sauté for 30 – 45 seconds. Stir in hing and turmeric, then add green chilies and curry leaves. Cover and cook for about 1 minute.
- Add Peanuts & Onions. Add peanuts and sauté for 1 minute. Stir in chopped onions and salt, and cook for 3 – 4 minutes until the onions are translucent.
- Add Potatoes. Add cubed potatoes and season lightly with salt. Cook for 6 – 7 minutes, or until the potatoes are fork-tender.
- Add Poha & Steam. Fluff the poha and add it to the pan. Gently mix to coat with the masala. Sprinkle 2 tablespoons of water on top (no need to stir), cover, and steam on low-medium heat for about 3 minutes.
- Finish. Once the poha is soft, add chopped cilantro and freshly squeezed lemon juice. Mix gently and serve hot.
This was perfect with my morning tea ! The flavors and spice has a good kick
I made Poha two days ago and it was a hit for my 15 month old. It’s a perfect weekend breakfast dish to make. Everytime I made it my potatoes was not cooking correctly or too mushy because I boiled it; the best part I actually didn’t burn my onions. I would always leave out the potatoes for any reason. Want to thank you for the steps of making my Poha on point and potatoes back in my Poha.
whenever I made aloo poha, it always used to come out disastrous. But today I tried your recipe for breakfast and it was a hit!! thanks soo much for the illustrations. keep posting such good recipes.
good one 🙂
@Anonymous, add the peas/carrots after step 14 and before step 15.
Once they soften and release a little water.. and hopefully evaporates, go ahead with step 15 and continue. Hope this helps!
hi thanks for the recipe..looks really good.i would like to know if i add carrot and peas when do i add it?thanks
you're awesome! definitely subbing your blog. i had a bit of trouble figuring out some of the spices but i see a lot of them are common but you've listed the indian names. : )
Hi Nandini, Thanks so much… hope you enjoy it!
hello! first time to ur blog!.Like ur clicks a lot!. Poha is my personal fav!. I like this way of making it than the kind we make it at home (South indian ) .