Batata Poha | Kandha Batata Poha (Maharashtrian Style Spiced Beaten Rice)
Prep time: 15 mins | Cook time: 10 mins | Servings 2
To soak the poha:
- 2 cups thick beaten rice / poha / avalakki * see notes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup water
For the tempering/masala:
- 1/2 teaspoon mustard
- 1/2 teaspoon cumin
- 1 sprig (8-9 leaves) curry leaves
- 1 small green chilli minced (adjust to taste)
- 3/4th cup (1 medium) onion finely chopped
- 1/4 teaspoon turmeric/haldi
- 1/2 cup (1 small) potato, peeled and cubed
- 1/2 cup (approx) water
- 1 tablespoon chopped coriander
- 1-2 teaspoons lime juice
- extra sugar to taste (optional)
- 1/4 cup peanuts with skin (optional)
- 1 tablespoon oil
- salt to taste
1. In a wide bowl dissolve the sugar and salt in 1 cup of water (mentioned under ‘For the poha’). Add the beaten rice and gently mix until all the flakes are wet. Do not squeeze out the water from the flakes, instead place the flakes on a colander to drain off the excess water. Keep aside.
2. In a wide heavy based or non stick wok/kadhai heat the oil for tempering and when hot add the mustard. When it stops spluttering add the cumin and let it sizzle.
3. Add the curry leaves and green chilli and stir lightly. Toss in the chopped onions and fry till they turn light golden. Add the turmeric powder.
4. Add the potatoes, approximately 1/2 cup water, salt to taste and cover the pan and cook until the potatoes are tender but firm (takes about 4-5 minutes depending on the size of the potato cubes). When the potatoes are cooking, prepare the ground nuts/peanuts by frying them in a little oil in another pan for approx half a minute. Remove and keep aside.
5. When the potatoes are tender, remove the pan from the heat, mix in the drained beaten rice flakes and mix well. Sprinkle the lime juice. Do a quick taste check. If should have a fine balance of spice-sweet-salty-sour. Adjust the sugar/salt/lime.
6. Garnish with fried peanuts and chopped coriander and serve with a wedge of lime.
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