Aloo Poha

, , 25 comments


I have no staunch love for potatoes as most people do. It's something I leave as a last option to cook with. Sometimes, a kilo of potatoes may even last for more than a month and then sometimes they are all consumed within a day. I usually boil a big batch of potatoes and use them over for a few recipes at a stretch. It's the indolent task of cleaning, boiling and peeling potatoes that pushes me over the edge.

Like most people, potatoes are a favorite with my husband too. You can actually see his face light up with joy, the moment I announce there's nothing around for me to cook with and I would end up cooking with potatoes today. And when it comes to potatoes, ask for ideas and he has plenty for me to choose from. In fact, while he hardly ventures to full fledged cooking, we did enjoy some cheesy baked potatoes which were made solely by him sometime ago. It a colossal solace for me that he can survive on his own baking some potatoes if he were to be left alone!

Poha/Avalakkibath is quite common and I make it on a weekly basis or so. Yet another Maharashtrian breakfast which is very common at my place and it's this Maharashtrian-styled Aloo poha that I totally love.


Maharashtrian Aloo Poha

INGREDIENTS

2 big potatoes
2 cups poha/beaten rice (thick variety)
1 tbsp oil
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp urad dal (optional)
2 green chillies, finely chopped
1 tsp grated ginger (optional)
1 tbsp roasted peanuts
Salt to taste
Sugar & lime to taste (optional)
Fresh coriander leaves to garnish

DIRECTIONS

Wash the puffed rice thoroughly. Drain all the water and sprinkle very little water on it. The water should be just sufficient for the puffed rice to absorb and swell well, but not turn moist or soggy. It takes about 15-20 mins generally. If you still find the beaten rice a little stiff, sprinkle little more water, mix well and allow it to stand for some more time. Once softened, add a tsp of oil, a tsp of sugar, salt to taste and a tsp of turmeric.


Heat oil in a fry pan and add in the mustard and urad dal. As they begin to splutter, add in the chopped ginger, green chillies, roasted peanuts and the pre-cooked, diced potatoes. Fry for a min. Add in the soaked poha/beaten rice. Stir well and cook for atleast 5 mins or more on medium low heat. Once cooked, remove from heat and garnish with chopped coriander leaves.

You don't really have to boil the potatoes before hand. You can add the potatoes into the tempering oil, stir-fry well and allow it to cook. That way the potatoes get a slight crunch. This however takes a longer time and consumes more oil, hence I avoid this version. The one that I make is a quick, healthy and less time consuming since the potatoes are pre-boiled and need no further cooking. Addition of a teaspoon of sugar and lime is optional, but this really adds an edgy flavor, which is typical to Maharastrian cuisine.

An alternate version of this called Kanda Poha, where onions are used instead of potatoes is also a common Maharastrian breakfast. This breakfast is not just simple and healthy, but also filling to keep you going for long.

Today, the 8th March is the World International Women's Day, a day to celebrate the economic, political and social achievements of women past, present and future. Here's wishing all my women readers a very 'Happy Women's Day'!

25 comments:

  1. This is totally new to me....adding potatoes to poha...Next time I try aval upma will give ur version a try..Looks very tempting!

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  2. Looks fantastic and tempting. We make this without potatoes. Guess potatoes would make it yummier :)

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  3. that looks gorgeous...esp the 1st pic

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  4. Aloo poha looks delicious, nice clicks.

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  5. My all time favorite breakfast..simple, healthy and delicious! Great and tempting pics!

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  6. Same here, i am a big fan of potatoes
    either, I cook with potato only when i dont have any other option..

    This poha looks yummy..

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  7. This is my option for a quick evening snack...Loved the Click
    http://www.panchamrutham.blogspot.com/

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  8. Looks delicious..anytime of the day I can eat it.

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  9. Very colourful, love to grab ur bowl.

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  10. I make this version as well as kanda version of poha..looks yummm

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  11. looks superb...urad dal in poha is really new to me..this is my hubby's fav b/f and once a week i make it with aloo & kando both for sure...liked the bright yellow colour in this poha..yum !

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  12. I love aloo pohe .. But then, my husband hates pototoes in Avalakki oggarane .. so, its been ages since I made this .. thx for the inspiration

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  13. This is how we make our vermicelli too, sans the potatoes, next time will give a try with potatoes.

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  14. Aloo poha tempts me a lot, super delicious dish..

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  15. Makes my mouth water...lovely pics :)

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  16. lovely post. love poha and can eat it any time of the day. between was just thnking to ask from where did you get the cup cake liners?

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  17. First time to ur space and I love it very much. I love the clicks too.

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  18. You are not in love with potatoes?! Now how is that possible? just kidding. My daughter does not like potatoes and we keep teasing her.

    Poha is pretty much staple in our home over weekends. The ginger and urad dal is something I have never used in poha. Imagining the flavor of the ginger.. Mmmm..

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  19. I am one of those who loves potatoes, I just have to make ANYTHING with these and my kids will be very happy to eat all day!

    I make this poha sometimes, but use the medium thick variety. Loved the lovely yellow of ur poha..

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  20. wow the photography has come so nice can't take my eyes from it , looks delicious!

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  21. Lovely pictures and my fav dish.. absolutely delish..love all the pictures.

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  22. Excellent space and beautiful pics...following your space... Do visit mine if time permits

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  23. I've recently had a paneer version at a friend's house when she ran out of potatoes and used paneer cubes instead. Tasted yummy!

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