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Batata Poha: Tarla Dalal

This traditional Maharashtrian recipe is for batata poha, which is made with iron-rich flattened rice (poha) and potatoes. It is a quick and easy dish to make that takes only 10 minutes to prepare and 10 minutes to cook. The ingredients include poha, mustard seeds, cumin seeds, curry leaves, green chilies, onions, potatoes, turmeric, sugar, oil, salt, and coriander for garnishing. The poha is rinsed, seasoned with spices, and sautéed with potatoes until cooked, then mixed together and served hot with lemon wedges to aid iron absorption from the meal.

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Dibyendu Sahu
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147 views2 pages

Batata Poha: Tarla Dalal

This traditional Maharashtrian recipe is for batata poha, which is made with iron-rich flattened rice (poha) and potatoes. It is a quick and easy dish to make that takes only 10 minutes to prepare and 10 minutes to cook. The ingredients include poha, mustard seeds, cumin seeds, curry leaves, green chilies, onions, potatoes, turmeric, sugar, oil, salt, and coriander for garnishing. The poha is rinsed, seasoned with spices, and sautéed with potatoes until cooked, then mixed together and served hot with lemon wedges to aid iron absorption from the meal.

Uploaded by

Dibyendu Sahu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Batata Poha

by Tarla Dalal

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.

Preparation Time: 10 mins.

Cooking Time: 10 mins.

Serves 4.

Ingredients

2 cups thick poha (beaten rice flakes)


1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
6 to 8 curry leaves (kadi patta)
3 to 4 green chillies , slit
1/2 cup chopped onions
1/2 cup potatoes, peeled and cubed
1/4 tsp turmeric powder (haldi)
1 tsp sugar (optional)
2 tsp oil
salt to taste
For the garnish
2 tbsp chopped coriander (dhania)
4 lemon wedges
Method

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 saut 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.

Tips

1. If the poha gets too dry sprinkle a tablespoon milk, mix well and serve immediately.

Nutrient values per serving


Carbohydrate Energy Fat Iron Protein Vitamin C
28.5 gm. 150 cal. 3.0 gm. 6.2 mg. 2.5 gm. 7.7 mg

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