Batata pohe recipe,how to make aloo poha

Todays recipe is a twist to normal kanda  pohe where I have  added boiled potato cubes and skipped onion to the traditional poha recipe. also i have boiled potato and cut into cubes.



Normally while making regular poha recipe ,kanda is a must but here i have skipped it .but you can add onions if you like the taste ...also in regular poha i add slices of potato (kachrya) and cook them along with onion ,but here i have used boiled potato cubes and i cook them till they become slightly crunchy in tempering and then i proceed with regulkar poha recipe.

Aloo Poha also known as the Batata Pawa.It is spicy from green chillies,sweet from potato,crunchy from peanuts and tangy from lemon juice 




POHE!!! a common 10- minute-recipe of maharashtrians. It's a very popular Dish in Maharashtra. Maharashtrian people makes it for Breakfast or any time as a snack.

 A word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!" .....' Actually the reason is that this dish takes less time to be prepared,tasty to eat and satisfies the hunger completely. So here's KANDE CORN POHE for u...


There is one famous song from marathi movie "Sanai Choughade"
"Aayushya he chulivarlya kadhaitale Kande Pohe………..."

……. Life is like kande pohe in kadai, that means tasty and colorful.



Ingredients

•2 cup Pohe (Flaked, beaten rice),
•2 medium size onions,1/4 cup green peas
•1 cup rolled oats (i used quaker oats)
•3-4 green chilies,
1/2  cup roasted peanuts
•1 tsp lemon juice
•2 tsp sugar,
•salt to taste,
•2 tbspoon oil,
•2 teaspoon mustard seeds,
•1/2 teaspoon asafoetida,
•2 teaspoon turmeric powder,
•coconut and coriander leaves for garnishing.

Method:

1.Rinse Pohe in water and drain. Set them aside for 10 minutes.
2.Add some salt, sugar and lemon juice to them.
3.Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces.
4.Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, oats,green peas ,peanuts and green chilies.
5.Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir.
6.Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes.
7.Garnish with coconut,rolled oats ,and coriander leaves. Serve hot with mango or chili pickle.

Variation:
 Try different versions of batata pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage.
 Add any of these vegetables at the time of tempering and follow the rest of the method same as above.
Add 1 teaspoon black Maharashtrian masala for a different flavor.
Drizzle a little bit of ghee on top before serving.
 Choosing a thicker variety of the flattened rice is better than the very thin variety. I use a medium thick variety .
You can even add 1 chopped onion in tempering along with the boiled potato