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Batata poha recipe

Written By Sandhya Sharma on Friday, July 19, 2019 | Friday, July 19, 2019

Batata poha recipe





Batata poha recipe is a poha recipe in Gujarati style. Poha 
( flattened rice ) is a popular Breakfast in Indian Homes, because it is a quick, easy and yummy Breakfast recipe. Poha is prepared in different styles in different regions of India. Some people like vegetables in it like carrot, green peas and beans, some like only onion, and some like potato and onion both.
Earlier, I have shared sprout poha recipe. The key ingredients of this recipe are Poha, refined oil, mustard seeds, curry leaves, asafoetida, onions and green chili.
Growing up in Gujarat, I was well acquainted with Poha and all other Gujarati dishes. In the beginning, I didn't like the sweet cuisine of Gujarat.Gujarati cuisine is incomplete without sugar. They add sugar or jaggery to almost all their dishes including vegetables, lentils and kadhi also.
But slowly I started enjoying their food and became fond of Gujarati food.
Once, I had a Poha breakfast in a Gujarati family, and I was very impressed by the taste of Poha. I was watching her cooking the dish, so got the recipe. You can skip or add ingredients according to your taste. I hope you will also like this Poha recipe. So, let us start.

Recipe cuisine – Indian 


Recipe course – Breakfast


Preparation  time – 15 minutes 


Servings -2-3



2 cup poha thick variety ( flattened rice )
2 tbsp refined oil
1 medium potato
1 medium onion
1 green chili
½ teaspoon mustard seeds
Pinch of asafoetida
½ teaspoon turmeric powder
Salt to taste
5 - curry leaves
6-7 cashew nuts
7-8 raisins
1 teaspoon powdered sugar
1 teaspoon lemon juice
Cilantro ( optional )

Recipe instructions :
Wash and rinse 2 cup poha in water and let it soak for 2-3 minutes. Strain the water and keep aside.
Chop the onion and green chili
Peel and dice the potato.Wash the raisins.
Add turmeric powder, salt to taste, sugar, raisins and lemon juice to the poha.
Heat 2 tbsp refined oil in a nonstick pan. Add mustard seeds.
When they splutter, add Asafoetida and curry leaves, then chopped onions, cashew nuts and cook for 1 minute continuously stirring.
Now add the diced potatoes, mix well and cover with a lid and cook for 3-4 minutes.
Remove the lid, add the poha along with all the spices and mix well and cook on low flame for 2-3 minutes.
Delicious Batata poha is ready. Garnish with cilantro and serve immediately, because it becomes chewy if served cold.
Some people like to add namkin, specially in North region, some like pomegranate seeds or peanuts, the choice is yours.
Adding sugar is optional, if you don't like that slight sweet taste.
Traditionally, poha is sweet, spicy and tangy.
I hope you like this recipe, I would love to hear from you if you try this recipe.
Please share your thoughts on this recipe in the comments box below

Tips for making Poha

  • Wash it gently, after washing Poha should be moist but not mashed.
  • Use a non stick pan, because poha is very sticky while cooking.
  • Don't overcook the onions, crunchy onions will give a better taste.


About Sandhya Sharma


  1. I think it should be boiled potato

  2. I think it should be boiled potato

  3. You can use boiled also but fried will give a better taste.