Potato Poha | Batat Fov | Aloo Poha recipe with step-by-step photos and instructions.
Potato poha is a simple, quick, savoury and healthy breakfast option. This is a no-onion version where boiled potato is used.
What is Potato Poha?
Potato poha is an Indian breakfast prepared using beaten or flattened rice, boiled potato and tempered using spices like mustard, cumin etc.
Beaten rice or flattened rice is called ‘Fov’ in Konkani. There are many types of ‘fov’ aka ‘poha’. White poha is commonly available at most places. It is known as Pohe in Marathi, Aval in Tamil & Malayalam, Avalakki in Kannada, Atukulu in Telugu etc.
Potato poha is prepared on the day of Diwali along with chanyachi usal and different other varieties of poha. It is also prepared on the occasion of Janmashtami.
Do check out my other poha recipes.
Sweet Poha (God Fov)
Rosatle Fov (Poha in coconut milk and jaggery)
Curd Poha (Dhayatle Fov)
I sometimes prepare potato poha with evening tea as it is a filling and hearty snack. Also, beaten rice requires little or no cooking. Hence I can prepare this poha in a jiffy.
Some Tips
- Thickness of poha – Use poha of medium thickness for this recipe. Do not use the thin variety.
- Quality of poha – How good your poha turns out, depends on the quality of poha. Some varieties give you soft poha upon cooking. Others may turn out dry. Try poha of different brands and check.
- Ghee – I have used a little homemade ghee while tempering. This keeps the poha soft and renders a nice flavour. You can skip the ghee and only add oil while tempering.
- Washing the poha – Do not wash the poha too much as it will turn soggy and crumble. Also, do not wash the poha in the beginning of the recipe. This makes the poha dry and it absorbs all the moisture too quickly. Wash it after the tempering is done. For more details, check the step-by-step instructions.
- Mustard and cumin – Do not burn the spices while tempering. This will yield a bitter taste to poha.
- Serving Suggestions – You can serve with nylon sev or any farsan for added taste. Squeeze in a little lemon juice before serving. (Note: These suggestions are optional.)
How to prepare Potato Poha or Batat Fov?
- Get all the ingredients ready.
2. Heat oil and ghee.
3. Add mustard seeds. Once the mustard splutters add cumin seeds (jeera).
4. Add curry leaves and green chillies. Sauté the green chillies.
5. Add chopped boiled potatoes and 1/2 tsp salt. Mix everything well. Let the potato cook a bit on low flame.
6. Meanwhile, till the potato cooks, wash the poha with fresh water. Drain the water completely and keep aside for 2-3 mins.
7. Next add turmeric and washed and drained poha.
8. Add another 1/2 tsp salt and sugar.
9. Add freshly grated coconut and mix everything well.
10. If the poha looks a bit dry in texture sprinkle a tbsp of water and cover. Switch off the gas after 30 secs.
11. Serve poha with a cup of hot tea. You can serve it with a dash of lemon juice too.
Batat Fov | Potato Poha | Aloo Poha
Course: BreakfastCuisine: IndianDifficulty: Easy4
people10
minutes10
minutes20
minutesPotato poha is prepared using beaten rice, boiled potato and tempered using spices like mustard, cumin etc.
Ingredients
1 cup = 250 ml
1 tbsp = 15 ml
1 tsp = 5 ml
Poha – 2 cups
Potato – 1 no. medium (boiled and cut into cubes)
Green chillies – 2 nos. (slit)
Grated Coconut – 1/2 cup
Sugar – 1 tbsp
Salt – 1 tsp or as per taste
- For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Curry leaves – 1 sprig
Turmeric powder (haldi) – 1/4 tsp
Oil – 1 tbsp
Ghee (optional)- 1 tbsp
Directions
- Get all the ingredients ready.
- Heat oil and ghee.
- Add mustard seeds. Once the mustard splutters add cumin seeds (jeera).
- Add curry leaves and green chillies. Sauté the green chillies.
- Add chopped boiled potatoes and 1/2 tsp salt. Mix everything well. Let the potato cook a bit on low flame.
- Meanwhile, till the potato cooks, wash the poha with fresh water. Drain the water completely and keep aside for 2-3 mins.
- Next add turmeric and washed and drained poha.
- Add another 1/2 tsp salt and sugar.
- Add freshly grated coconut and mix everything well.
- If the poha looks a bit dry in texture sprinkle a tbsp of water and cover. Switch off the gas after 30 secs.
- Serve poha with a cup of hot tea. You can serve it with a dash of lemon juice too.
Notes
- Thickness of poha – Use poha of medium thickness for this recipe. Do not use the thin variety.
- Quality of poha – How good your poha turns out, depends on the quality of poha. Some varieties give you soft poha upon cooking. Others may turn out dry.
- Ghee – I have used a little homemade ghee while tempering. This keeps the poha soft and renders a nice flavour. You can skip the ghee and only add oil while tempering.
- Washing the poha – Do not wash the poha too much as it will turn soggy and crumble. Also, do not wash the poha in the beginning of the recipe. This makes the poha dry and it absorbs all the moisture too quickly. Wash it after the tempering is done. For more details, check the step-by-step instructions.
- Mustard and cumin – Do not burn the spices while tempering. This will yield a bitter taste to poha.
- Serving Suggestions – You can serve with nylon sev or any farsan for added taste. Squeeze in a little lemon juice before serving. (Note: These suggestions are optional.)
Discover more from nayakskitchen - Your Own Pakshala
Subscribe to get the latest posts sent to your email.
