Cook in a Curry

Batata Poha – Flaked Rice with Potatoes sautéed in turmeric, chilli & curry leaves

Poha as it’s commonly known is eaten all over India, though it is a speciality from Maharashtra. I have been eating this dish for breakfast like most people do since I was really young. This is one dish that can be eaten as a snack or amain meal.

When I was little and my family were visiting friends or relatives, the quickest thing that Indian housewives could put together was this dish, served steaming hot with some sweet & savoury pickles to accompany it. Maybe a bit of fresh yoghurt too.I think my fondest memories are of my mum making this for us on weekends and I do always going for seconds.

It is flaked rice, so if there is too much water left while it is soaking, there is a chance the dish might be lumpy. The end result must always be where the poha is light, flaky, with just the right amount of spice (chilli, mustard seeds or curry leaves) and a small amount of potato. Letting the main ingredient stand out. All garnished with fresh coriander and some lime juice. You can also garnish it with some roasted peanuts or freshly grated coconut.

I guess in a way, I do try and emulate that. Poha is a staple favourite every weekend and I make it fresh served exactly how my mother would be proud of me to serve it! Enjoy.

Ingredients

350g Poha/ Flaked Rice

1 tbsp vegetable oil
Pinch of asafoetida
½ tsp mustard seeds
½ tsp cumin seeds
1 green chilli chopped (deseeded if you don’t like it too hot)
4-5 curry leaves
½ tsp turmeric powder
1 medium white onion finely chopped
1 large potato peeled and cut into cubes
3 tbsp of water
Coriander to garnish
½ tsp lime juice
Salt to taste

Put the poha in a sieve under running water for a minute or so and leave aside for all the water to drain while you fry the rest of the ingredients.

Heat the oil in a wok or a kadhai. Add the asafoetida, mustard seeds, cumin seeds sauté till the seeds splutter. Add the green chilli and curry leaves and sauté for 1-2 minutes. Add the turmeric powder and chopped onions. Fry the onions until they soften. To the mix add cubed potato and stir well on medium heat, making sure the potatoes are coated with the turmeric and onions. Tip in the water to create some steam for the potatoes to cook well, lower the heat & cover simmering for 10-15 minutes until the potatoes and cooked.

At this stage add the poha and stir well until all the flaked rice is a tinge of light yellow. It doesn’t need long to cook, only a couple of minutes. Season to taste and add the lime juice as well. Serve hot garnished with coriander.

Some savoury or sweet pickle or chutney on the side will work a treat.