Aloo Poha Recipe (Potato Poha) – A Classic Indian Breakfast Dish
Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Indian
Course: Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Potatoes (Aloo) – boiled | 2 |
| Green peas (Matar) – steamed | 1/4 cup |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves – finely chopped | 1 sprig |
| Onion – finely chopped | 2 |
| Green Chillies – slit lengthwise | 2 |
| Ginger – finely chopped | 2-inch piece |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Sugar | 2 teaspoons |
| Lemons – juice extracted | 2 |
| Roasted Peanuts (Moongphali) | 2 tablespoons |
| Sunflower Oil | 2 tablespoons |
| Coriander (Dhania) Leaves – chopped | 2 tablespoons |
| Fresh Pomegranate Fruit Kernels | 3/4 cup |
| Salt | to taste |
| Sweet corn – steamed | 1/2 cup |
| Green Moong Sprouts | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Fat | 12 g |
| Fiber | 6 g |
| Vitamin C | 45 mg |
| Iron | 2 mg |
Instructions
-
Prepare the Poha:
- Place the poha (flattened rice) in a large strainer. Rinse it gently under cold water until it softens, taking care not to over-soak it. Allow excess water to drain completely.
- Transfer the rinsed poha to a large mixing bowl and add turmeric powder, salt, sugar, and asafoetida. Mix gently until all ingredients are well combined, then set aside.
-
-
Sauté the Spices and Vegetables:
- Heat the sunflower oil in a large skillet or pan over medium heat. Once hot, add mustard seeds and cumin seeds. Allow them to crackle and release their aroma.
- Add the finely chopped onions, curry leaves, ginger, and slit green chillies. Sauté until the onions turn translucent and tender.
-
Cook the Potatoes:
- Add the boiled and chopped potatoes to the pan. Cook them for about 2 minutes, stirring gently to avoid breaking them up.
-
Combine Poha with the Vegetable Mixture:
- Gradually add the prepared poha to the pan, stirring gently to mix with the onion and potato mixture.
- Sprinkle approximately 3 tablespoons of water over the poha, then cover the pan with a lid. Let the poha cook on low heat for 4-5 minutes, allowing the flavors to blend and the poha to fluff up slightly.
-
Final Touches:
- Turn off the heat and stir in the freshly squeezed lemon juice, steamed green peas, roasted peanuts, and chopped coriander leaves. Cover the poha once more and let it rest for a minute to absorb the flavors.
-
Serve:
- Serve the Aloo Poha hot, garnished with fresh pomegranate kernels. Enjoy this delightful dish with a hot cup of chai or a Beet Latte.
Additional Tips for Aloo Poha
- Texture Tips: Make sure not to over-wash the poha to maintain its texture; just enough to soften it without it becoming mushy.
- Customize the Heat: Adjust the green chillies based on your spice preference, or substitute with red chilli powder for an added kick.
- Extra Crunch: Add sev or nylon sev on top for a crunchy texture before serving.
- Nutritional Boost: You can add more vegetables such as carrots or capsicum for extra nutrients.
This recipe brings together the earthy flavors of potatoes, subtle sweetness from green peas, and the nuttiness of roasted peanuts, creating a satisfying breakfast that perfectly represents the vibrant and hearty flavors of Indian cuisine. Whether you’re familiar with poha or trying it for the first time, this dish offers a delightful balance of flavors and textures that will surely become a breakfast favorite.
