Poha Recipe | How to Make Poha Recipe?

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Batata Poha is a simple yet flavorful breakfast dish that’s especially popular in Gujarat, a vibrant state in western India. Made with flattened rice (poha), sautéed onions, spices, and soft-boiled potatoes (batata), this dish is not only comforting but also incredibly quick to prepare.

Poha

If you have pre-boiled potatoes on hand, this wholesome breakfast can be ready in just 15 minutes—making it a perfect choice for busy mornings. Light, aromatic, and satisfying, batata poha is loved for its soft texture, mild spices, and the subtle sweetness that comes from perfectly cooked onions and a hint of sugar. Whether served with a cup of hot chai or a side of yogurt, this dish is a go-to morning meal for many Indian households.

What Is Batata Poha?

Poha is a beloved breakfast dish across India, and each region brings its own unique twist to this humble yet flavorful meal. The core ingredient—flattened rice (also known as pauwa)—is incredibly versatile and absorbs flavors beautifully, making it perfect for quick savory preparations.

In Maharashtra, the most popular version is Kanda Poha, where finely chopped onions (kanda) are sautéed with green chilies, mustard seeds, and turmeric, and then mixed with soaked. Some households also add roasted peanuts for extra crunch. In other parts of India, you’ll find po made with vegetables like green peas, carrots, or potatoes, depending on personal or seasonal preferences.

In South India, a different style emerges altogether—poha upma. It combines the essence of traditional upma, often including mustard seeds, curry leaves, urad dal, and grated coconut, giving it a distinct flavor and texture profile.

The version I’m sharing here is the Gujarati-style batata poha, also known locally as bataka pauwa. This version is simple, mildly sweet, and slightly tangy thanks to a touch of sugar and a squeeze of lemon juice. Soft cubes of boiled potatoes (batata) are added to make it more filling and hearty. What makes Gujarati batata poha special is its street-side charm—you’ll find vendors across towns selling steaming hot poha early in the morning to commuters and locals alike.

Street-style poha is often garnished generously, and toppings vary based on the vendor’s style. Common garnishes include nylon sev, aloo bhujia, ratlami sev, or regular besan sev. Some vendors even top it off with grated coconut, fresh coriander, or pomegranate arils to add freshness, color, and crunch.

 You’ll Love This Poha Recipe:

  • Quick to Make: Planning ahead makes this recipe even more convenient. If you boil the potatoes in advance, the entire dish can be prepared in just 15 minutes from start to finish. This makes it a perfect breakfast option for busy mornings when you want something warm, wholesome, and homemade without spending too much time in the kitchen.
  • Easy and Beginner-Friendly: Batata poha is incredibly simple to prepare and requires no complex cooking techniques. As long as you follow a few basic steps—like soaking the poha correctly and not over-stirring—you’re guaranteed success. It’s a great recipe for beginners or those who are just starting their cooking journey.
  • Healthy and Satisfying: Made with minimal oil, flattened rice, and potatoes, this dish offers a balanced combination of carbohydrates and fiber. The addition of mustard seeds, curry leaves, turmeric, and peanuts not only enhances flavor but also adds nutritional value. It’s light on the stomach yet filling enough to keep you energized through the morning or afternoon.
  • Perfect for Lunchboxes: One of the best things about it is that it tastes great even when it’s not piping hot. This makes it ideal for packing in lunchboxes for both kids and adults. Pair it with a simple salad, yogurt, or fruit for a complete and satisfying mid-day meal.

Ingredient Notes:

Poha
  • Poha (Flattened Rice): Poha comes in two main varieties—thin and thick. Thin poha is delicate and best suited for making dry snacks like poha chivda. For this breakfast recipe, always opt for thick poha, as it holds its shape well during cooking and absorbs flavors without turning mushy. It’s also referred to as flattened rice or beaten rice. If you prefer a healthier twist, red rice poha is a great alternative and is becoming more widely available in grocery stores.
  • Potato (Batata): Boiled potato cubes add heartiness and texture to this dish. I usually boil the potatoes in advance using an Instant Pot or pressure cooker, which makes the final preparation much quicker. Use firm potatoes so they hold their shape when mixed with the poha.
  • Curry Leaves: These fresh, aromatic leaves add a traditional South Indian flavor and a wonderful fragrance to the poha. When sautéed in hot oil, curry leaves infuse the entire dish with a subtle, earthy aroma that enhances the overall taste.
  • Green Chilies: Green chilies bring a mild kick of heat to the dish. The standard long Indian green chilies are moderately spicy. For a bolder version, you can use Thai green chilies, but remember to adjust the quantity based on your spice tolerance.
  • Sugar: A small amount of sugar is key to authentic Gujarati-style batata poha. It doesn’t make the dish sweet but balances the tanginess from the lime and enhances the overall flavor profile.
  • Lime Juice: I prefer using fresh lime juice for its vibrant, citrusy punch. It adds just the right amount of tang. If limes aren’t available, lemon juice is a fine substitute.

How To Make Batata Poha?

Prep the Poha:
1) Add the thick poha to a wide colander or fine mesh sieve.

2) Rinse well under cold running water, using your fingers to gently separate and moisten all the flakes evenly. Avoid soaking—it just needs a quick rinse to soften. Let the poha sit and drain completely while you prepare the rest of the ingredients.

Make the Poha:

1) Warm oil in a broad, heavy-bottomed pan over medium heat. Add mustard seeds once the oil is hot and let them sizzle and pop, releasing their earthy, aromatic flavor.

2) Toss in the raw peanuts and sauté them with continuous stirring to ensure uniform roasting. Cook until they’re golden and crisp. This adds both flavor and texture to the dish.

3) Stir in sesame seeds. They’ll begin popping right away, so be prepared to quickly proceed with the next ingredients.

4) Add the chopped green chilies and fresh curry leaves, allowing them to crackle in the hot oil and infuse it with their vibrant aroma. Be careful as they may splatter. Sauté for 30 seconds until fragrant. Then, add a small pinch of hing (asafoetida) and a bit of turmeric powder, stirring well to blend in their earthy flavor and bright yellow hue. Mix everything to release the spices’ aroma.

Poha

5) Now, add the boiled, cubed potatoes and sprinkle just enough salt to season the potatoes. Give it a quick mix.

6) Sauté the potatoes for 2–3 minutes so they absorb the flavors from the tempered oil and spices.

7) Add the rinsed and drained poha to the pan. Sprinkle the remaining salt and sugar over the top.

8) Gently toss everything together to combine. Use a light hand while mixing to avoid breaking the softened poha flakes.

9) Lightly sprinkle a tablespoon of water over the poha using your fingers. This gentle steam softens the poha while preserving its texture, preventing it from turning soggy.

10) Cover the pan with a lid and cook on low heat for about 3–5 minutes to allow the flavors to meld together.

Poha

11) After cooking, uncover the pan and drizzle in fresh lime juice. Stir gently to combine, then taste and fine-tune the balance by adding more salt, sugar, or lime juice as needed.

12) Garnish with freshly chopped cilantro before serving. Serve warm, optionally garnished with sev, and pair it with a hot cup of tea for a comforting meal.

Expert Tips For a Perfect Poha Recipe:

  • No Need to Soak the Poha: Thick poha doesn’t require soaking in water—just a quick rinse is enough to soften it. A gentle rinse under running water, followed by resting in a strainer, is enough. The flakes will gradually absorb moisture and become soft. You can test its readiness by gently pressing a flake between your fingers; it should break apart effortlessly.
  • Steam to Make It Fluffy: Sprinkling a little water over the poha and covering the pan for a few minutes while cooking is essential. This gentle steam ensures the poha becomes soft, fluffy, and light, almost like cotton. Skipping this step can result in dry or undercooked.
  • Adjust Green Chilies Based on Preference: If you’re not a fan of biting into small green chili pieces, you can slit the chilies lengthwise instead of chopping them. This way, you still get the flavor without the heat in every bite. Just take out and discard the slit green chili before serving to avoid biting into it.
  • Add Salt in Two Stages: To ensure balanced seasoning, it’s best to add salt twice—once when sautéing the potatoes and again after adding. This helps the salt distribute more evenly throughout the dish, preventing bland spots.
Poha

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