Bataka Poha
Bataka Poha is a classic breakfast item that is known in many regions of India. Poha are flattened rice flakes that are used in many common breakfast items like poha no chevdo, poha pettis, paapad poha and other items. This is so comforting when it’s piping hot with some khakhra and a big mug of chai. For some reason I look forward to eating this mostly at weddings when everyone does not want to be up that morning and the Pithi/Haldi call time is at some ungodly hour (9 a.m. haha!). You see a bowl of Bataka Poha, Fafda, and chai and you know that everything is going to be fine and you’re going to make it through the day. This dish is super kid-friendly and is easy to whip up for a simple, quick weekend breakfast.
Ingredients:
- 3 c. thick poha (I recommend Swad brand, it is available in most local Indian grocers)
- 4 small red potatoes, diced with the skins on
- 15-20 curry leaves (limdi)
- 3/4 c. vegetable oil
- 1/2 yellow/sweet onion, diced
- 3 tsp. mustard seeds (rai)’
- 3 tsp. whole cumin seeds (jeera)
- 3 tsp. garlic paste
- 2 tsp. turmeric, divided (avej/haldi/hardar)
- 2 tsp. salt, divided, adjust per taste
- 2 tsp. coriander powder
- 2 tsp. sesame seeds
- 2 tsp. crushed peanuts
- 2 tsp. green chili paste, adjust per taste
- 1 tsp. sugar, adjust per taste
- juice of 1/2 lime
- 1 cup frozen peas, soaked in water for about 5 minutes
- cilantro leaves for garnish
Method:
- Wash your poha in a bowl and drain the water with your hands at the edge of the bowl, I don’t recommend doing it in a strainer. Leave behind about 1/4 c. of water. or add on that amount after you’ve drained. Add 1 tsp. salt, 1 tsp. sugar, the juice of 1/2 lime, curry leaves, coriander powder, sesame seeds, crushed peanuts, garlic paste, green chili paste, and 1 tsp. of turmeric. Taste it and adjust any spices accordingly.
- On medium-high heat, pour in about 3/4 c. of vegetable oil to coat the bottom of your large nonstick skillet. Add in mustard seeds and cumin and let them splutter for a 10-15 seconds. Add in diced potatoes, also add 1 tsp. turmeric and 1 tsp. salt.
- After the potatoes are cooked through add onions and peas and add an additional 1/2 tsp. salt. Cook through until the peas are wrinkled and onions are soft, roughly 3-5 minutes.
- Add poha mixture in 2 batches. Add half first and mix then add the other half. Mix well.
- Turn off the heat and cover the pan. Let the poha steam for a minute or two. Garnish with cilantro, and serve with lime wedges! I like to add a little sev on the side for a crunch too, whatever suits your tastes!
Bataka Poha
Bataka Poha is a classic breakfast item that is known in many regions of India. Poha are flattened rice flakes that are used in many common breakfast items like poha no chevdo, poha pettis, paapad poha and other items. This is so comforting when it's piping hot with some khakhra and a big mug of chai. For some reason I look forward to eating this mostly at weddings when everyone does not want to be up that morning and the Pithi/Haldi call time is at some ungodly hour (9 a.m. haha!). You see a bowl of Bataka Poha, Fafda, and chai and you know that everything is going to be fine and you're going to make it through the day. This dish is super kid-friendly and is easy to whip up for a simple, quick weekend breakfast.
Ingredients
- 3 c. thick poha I recommend Swad brand, it is available in most local Indian grocers
- 4 small red potatoes diced with the skins on
- 15-20 curry leaves limdi
- 3/4 c. vegetable oil
- 1/2 yellow/sweet onion diced
- 3 tsp. mustard seeds rai’
- 3 tsp. whole cumin seeds jeera
- 3 tsp. garlic paste
- 2 tsp. turmeric divided (avej/haldi/hardar)
- 2 tsp. salt divided, adjust per taste
- 2 tsp. coriander powder
- 2 tsp. sesame seeds
- 2 tsp. crushed peanuts
- 2 tsp. green chili paste adjust per taste
- 1 tsp. sugar adjust per taste
- juice of 1/2 lime
- 1 cup frozen peas soaked in water for about 5 minutes
- cilantro leaves for garnish
Instructions
- Wash your poha in a bowl and drain the water with your hands at the edge of the bowl, I don’t recommend doing it in a strainer. Leave behind about 1/4 c. of water. or add on that amount after you’ve drained. Add 1 tsp. salt, 1 tsp. sugar, the juice of 1/2 lime, curry leaves, coriander powder, sesame seeds, crushed peanuts, garlic paste, green chili paste, and 1 tsp. of turmeric. Taste it and adjust any spices accordingly.
- On medium-high heat, pour in about 3/4 c. of vegetable oil to coat the bottom of your large nonstick skillet. Add in mustard seeds and cumin and let them splutter for a 10-15 seconds. Add in diced potatoes, also add 1 tsp. turmeric and 1 tsp. salt.
- After the potatoes are cooked through add onions and peas and add an additional 1/2 tsp. salt. Cook through until the peas are wrinkled and onions are soft, roughly 3-5 minutes.
- Add poha mixture in 2 batches. Add half first and mix then add the other half. Mix well.
- Turn off the heat and cover the pan. Let the poha steam for a minute or two. Garnish with cilantro, and serve with lime wedges! I like to add a little sev on the side for a crunch too, whatever suits your tastes!
