Sunday, July 20, 2008

Aloo Masala (Batata) Poha - Healthy Breakfast

aloo-batata-poha"Aloo Poha", or "Batata Poha", as its called in most places in Gujarat and Maharashtra, is a very well-known and easy-to-make light snack. Mostly savored as a healthy breakfast in most Indian homes, Aloo Masala Poha mainly consists of puffed rice flakes & potatoes, but it has evolved over time to include cooked veggies like boiled potatoes, onions, peas, carrots and coriander. Low in fats and carbs, and high in fiber and vitamins, this is a perfect breakfast meal. It is also popular as a light evening snack, often served with tea. My recipe combines more veggies than usual, and a final sprinkling of sev (thin flat noodles) for a glamorous touch. Light and refreshing, yet filling at the same time, this Aloo(Batata) Masala Poha is a simple and healthy meal!

3 cups poha (rice flakes)
1 medium-sized potato - boiled and chopped
1/2 onion - chopped finely
1/4 cup peas - boiled (or frozen and thawed)
2-3 tbsp carrots - boiled and chopped (optional)
1 green chilli - finely chopped
4-5 curry leaves
1/2 tsp cumin (jeera) seeds
4 tbsp oil
salt & lemon juice - to taste
1 tsp turmeric powder
1 tsp sugar
chopped cilantro - for garnish
thin sev or shredded coconut - for garnish (optional)

Take the poha (puffed rice) in a bowl and wash it thoroughly with water. Soak them in water for 1 min, then transfer to a colander and let all the water be drained. leave them while you prepare the other stuff. They will puff up a little and get softened as they soak the water.

Take the chopped carrots and peas in a bowl, add a little water and microwave them for 5 mins until they become soft and cooked. Alternately, you can boil them along with the potatoes.

Take 4 tbsp oil in a non-stick pan, add the curry leaves and the cumin seeds. When they start spluttering, add the chopped green chillies and the onions. Saute them till they turn slightly pinkish-golden in color.

Add all the boiled vegetables, sugar, salt and turmeric powder and cook for 5 mins. Finally add the soaked poha and mix everything well ltogether, evenly coating with oil and spices. Sprinkle a little water if desired, then cover with a lid and let it cook for another 8-10 mins, stirring occasionally to prevent sticking to the vessel.

Add the chopped coriander, leaving some for garnish, and give it a final stir. Remove from flame and transfer to a serving bowl.

Garnish with some more chopped cilantro and shredded coconut or sev if you like. Serve the Aloo(Batata)Poha hot with a cup of tea for breakfast, or some lemonade on a breezy summer evening!

Related Recipes:
Vegetable Handvo - Savoury Lentil Cake
Paneer-Tomato-Capsicum Muffins
Spinach Onion Dosa(Pancakes)

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