Batata poha

Posted on August 18, 2009. Filed under: Snacks | Tags: , , |

This traditional Maharashtrian recipe is made of iron-rich poha. Don’t forget to serve it with lemon wedges as it is the vitamin C present in lemons that aids the absorption of iron form the poha.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

2 cups thick poha (beaten rice flakes)
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
6 to 8 curry leaves
3 to 4 green chillies, slit
½ cup onions, chopped
½ cup potato, peeled and cubed
¼ teaspoon turmeric powder (haldi)
1 teaspoon sugar (optional)
2 teaspoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
4 lemon wedges
1. Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.
2. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
3. When the seeds crackle, add the curry leaves and green chillies and stir for 1 minute.
4. Add the onions and sauté till the onions turn golden brown.
5. Add the potato, turmeric powder, salt and a little water. Cover and heat on medium flame till the potatoes are cooked.
6. Add the poha, sugar and a little more salt and mix well.
7. Serve hot garnished with the coriander and lemon wedges.
If the poha gets too dry sprinkle a tablespoon milk, mix well and serve immediately.

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