Aloo Poha
Easy aloo poha (batata poha) made with flattened rice, potatoes, onions, and peanuts. A quick 30-minute Indian breakfast perfect with masala chai.
Servings: 4 servings
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.
Nutrition
Calories: 499kcal | Carbohydrates: 92g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 119mg | Potassium: 406mg | Fiber: 4g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 85mg | Calcium: 60mg | Iron: 1mg