Meet Maharashtra's favorite brunch - Batata Poha.
Batata Poha is a quick saute of flattened rice a.k.a beaten rice and potatoes scented and flavored with curry leaves & chillies and tempered with cumin & mustard seeds in hot oil. Beaten rice is de-husked rice which is flattened into flat light dry flakes.
It is important to purchase the right kind of poha for the right dish. This one requires the fat variety as the thin variety turns to mush under the onslaught of moisture and heat.
This is one of those dishes that is big on simplicity and equally big on technique. One of the most common mistakes with this dish is add water either while cooking the potatoes or while sauteing the flattened rice.
In fact, it is best to leave water out of the equation for most part using it only while running tap water over the flattened rice in a sieve, simply to rehydrate it.
In order to quickly and effectively cook the potatoes without water, the potatoes need to chopped thin so it can be cooked by sauteing.
Once you follow these few simple steps, perfect batata poha is a given and that in itself is no small feat! Because as we all know, some of the greatest culinary challenges lie in the simpest of preparations - think, poached egg!
If anything, Batata Poha is a perfect example of a handful of simple and frugal ingredients coming together in perfect harmony to create what can only be described as satisfying and delicious.
A sprinkle or fried peanuts or some fresh grated coconut and chopped cilantro and you've managed to dress up an already lovely meal.
Gather the ingredients,3 cups thick poha or flattened rice (do not buy the thin poha), 2 small potatoes, ½ tsp salt, ¼ tsp ground turmeric, 10 separate curry leaves – pulled from the sprigs, 3 tbs vegetable oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/2 tsp asafoetida, 3 Thai green chilies, ½ tsp ground turmeric, 2 tsp salt, Juice of 1 lime & 1-1/2 tbs sugar
Garnish: 1 tbs fresh chopped cilantro leaves & 2 tbs peanuts + 1 tbs oil, 1 tbs ghee (clarified butter)
Poha: Place in a thin mesh sieve. Run tap water over the poha, mixing with clean hand so all the poha is wet. Place the sieve over an empty bowl and set aside for 10 minutes. Using clean hands, press and remove all excess water from the poha so it is ready to use.
Potatoes: Peel, cut into ¼” thick discs. Cut into ¼” wide strips and then chop into 1/8” thick pieces.
Green chillies: To prevent the oils from getting on your fingers, hold at one end and finely chop into thin circles with kitchen shears.
Peanuts: In a small sauté or frying pan, heat oil until very hot and sauté the peanuts for a few seconds to a golden brown, stirring constantly to prevent burning.
In a sauté pan, add the oil. Heat for a few seconds on medium heat until the oil is hot. Add the mustard seeds first and wait for them to sputter and jump in the pan.
Add the cumin seeds and asafoetida and immediately add the potatoes along with curry leaves, green chillies, ½ tsp salt & ¼ tsp ground turmeric. Saute for 3-4 minutes until the potatoes are cooked – add no water.
Add the poha, 2 tsp salt and ½ tsp turmeric and sauté for a few minutes until thoroughly combined.
Cover with a lid on low heat for about 3 minutes. Add the lime juice and sugar. Stir to combine.
Taste and adjust seasonings. Garnish with chopped cilantro and coconut and serve immediately.
Enjoy with some hot chai!
Recipe for
Batata Poha
Preparation time – 10 minutes
Cooking time – 10 minutes
Serves 4Shopping list
3 cups fat poha or flattened rice (do not buy the thin poha)
2 small potatoes
½ tsp salt
¼ tsp ground turmeric
10 separate curry leaves – pulled from the sprigs
3 tbs vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp asafoetida
3 Thai green chilies
½ tsp ground turmeric
2 tsp salt
Juice of 1 lime
1-1/2 tbs sugar
Garnish: 1 tbs fresh chopped cilantro leaves
2 tbs peanuts + 1 tbs oil
1 tbs ghee (clarified butter)
Preparation:
Poha: Place in a thin mesh sieve. Run tap water over the poha, mixing with clean hand so all the poha is wet. Place the sieve over an empty bowl and set aside for 10 minutes. Using clean hands, press and remove all excess water from the poha so it is ready to use.
Potatoes: Peel, cut into ¼” thick discs. Cut into ¼-1/2” wide strips and then chop into 1/8” thick pieces.
Green chillies: To prevent the oils from getting on your fingers, hold at one end and finely chop into thin circles with kitchen shears.
Peanuts: In a small sauté or frying pan, heat oil until very hot and sauté the peanuts for a few seconds to a golden brown, stirring constantly to prevent burning.
Method:
In a sauté pan, add the oil. Heat for a few seconds on medium heat until the oil is hot. Add the mustard seeds first and wait for them to sputter and jump in the pan.
Add the cumin seeds and asafoetida and immediately add the potatoes along with curry leaves, green chillies, ½ tsp salt & ¼ tsp ground turmeric. Saute for 3-4 minutes until the potatoes are cooked – add no water.
Add the poha, 2 tsp salt and ½ tsp turmeric and sauté for a few minutes until thoroughly combined.
Cover with a lid on low heat for about 3 minutes. Add the lime juice and sugar. Stir to combine.
Taste and adjust seasonings. Garnish with chopped cilantro and coconut and serve immediately.
Enjoy with some hot chai!