Aloo Poha

This tangy snack is an all time favorite throughout India with slight variations. Made with flattened rice and potatoes makes it a sumptuous breakfast or a tea time snack

Serves: 4 persons

Cooking time: 20 minutes Preparation Time: 10 minutes

Ingredients

• 2 cups Beaten Rice/Poha (thick version is better)
• ½ cup peeled small cubed potatoes, approximately 1 potato
• ½ cup chopped onion
• 1 teaspoon chopped ginger
• 1 teaspoon turmeric powder
• 1 teaspoon sugar
• 1 teaspoon asafoetida
• 5 curry leaves
• ½ teaspoon mustard seed
• ½ teaspoon cumin seeds
• 1 tablespoon lemon juice
• 2 + 1 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Cook Potatoes. See Cooking Potatoes

Place the beaten rice in a strainer and wash under cold running water. Don’t keep it under water for too long. Once the rice is wet, remove from water, tap the strainer a bit so the little excess water will strain out. Transfer into a wide bowl and add salt, turmeric powder, sugar and asafoetida and stir gently.

Heat 2 tablespoons of oil in a frying pan, add mustard seeds, cumin seeds and curry leaves. Once they have crackled, add ginger, onions and sauté until the onions have turned light golden color.

Now add potatoes and sauté for few more minutes. Add the beaten rice mixture and stir gently for 3 -4 minutes.

Turn the heat off, add the other 1 tablespoons of oil and lemon juice and cover the frying pan. Let it stand covered for 5 minutes. This process of standing will allow it to moisten the beaten rice and make it softer and also let it remain in grain form and not mushy.

Aloo Poha is ready.

Note: This dish is a little tricky to make if you have not made it before. If the beaten rice gets too wet and soggy when you wash it, the end result will be a mush. If the beaten rice is too dry, the end result can be half cooked. Experience it and don’t lose heart.

Tasty Tip

Serve it with sev bhujia or aloo bhujia on top of the aloo poha. It will taste yum!

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