Aloo Poha Upma Recipe
Maharashtrian Kanda Batata Pohe Upma is a quick breakfast recipe which can be whipped up in a jiffy. This simple poha recipe Indian style made with rice flakes is both nutritious and yummy and makes for a great tea-time snack too! Enjoy piping hot upma made with poha served with curd.
Servings: 3
Calories: 751kcal
Ingredients
- Poha/Rice Flakes – 2 cups
- Onion – 1 large
- Green Chilli – 2
- Red Chilli – 1
- Potato – 1 large
- Peas – 1/3 cup
- Peanuts – ¼ cup
- Coriander leaves – 1 tbsp
- Cumin Seeds – 1 tsp
- Mustard Seeds – ½ tsp
- Ginger – ½ inch
- Asafoetida – ¼ tsp
- Turmeric – ½ tsp
- Salt to taste
- Sugar – ½ tsp
- Oil – 1 ½ tbsp
- Curry leaves – a handful
- Grated coconut, optional – 1 tbsp
- Lemon Juice – 1 tsp
Instructions
- Wash Poha under running water about 3-4 times and leave it to drain in a colander.
- Finely chop the onion, green chillies, ginger and coriander leaves. Peel and cut the potato into small pieces. Grate coconut.
- Heat oil in a pan and fry the peanuts. Remove.
- Add the chopped potato and fry until light brown. Drain and remove.
- Add mustard seeds and cumin seeds to the pan. Once they start to splutter, add curry leaves, chopped ginger, red chillies and sauté.
- Add the onions and green chillies and sauté till onions turn translucent.
- Put in the peas, asafoetida, turmeric, salt and sugar. Mix well.
- Add the fried potatoes and Poha. Combine well and cook for 2-3 minutes till all the flavours are nicely absorbed. Stir gently to prevent the Poha from clumping. Remove.
- Drizzle lemon juice and garnish with chopped coriander and peanuts.
- Serve Kanda Batata Poha with a sprinkling of freshly grated coconut.