Prepare time: 15 mins
Cook: 15 mins
Serves: 2 Persons


  • 2 cups thick Poha (rice flakes)
  • 1 medium Onion, finely chopped (approx. 1/3 cup)
  • 1 small Potato, peeled and finely chopped (approx. ½ cup)
  • 1/3 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 8-10 Curry Leaves
  • 1 Green Chili, finely chopped
  • 1 pinch of Asafoetida (Hing), optional
  • 1½ tablespoon Peanuts (ground nuts)
  • 1/4 teaspoon Turmeric Powder
  • 1½ teaspoons Lemon Juice
  • 1/2 tablespoon Sugar
  • 1 tablespoon grated Coconut, optional
  • Salt to taste
  • 2 tablespoons Oil
  • 1/4 cup Pomegranate Seeds, optional
  • 2 tablespoons finely chopped Coriander Leaves

Directions For Making Batata Poha

  1. Take poha in a large strainer.
  2. Wash it 1-2 times by gently swifting them with your fingers under running water. Drain the excess water through a strainer. Sprinkle salt and sugar over it, mix/toss well and keep aside.
  3. Heat 2-tablespoons oil in a pan. Add mustard seeds; when they start to splutter, add cumin seeds, green chilies, curry leaves, peanuts and a pinch of asafoetida. Allow them to sizzle until chilies turn crisp for approx. 30-40 seconds.
  4. Add chopped onions and sauté until onions turn translucent.
  5. Add chopped potatoes and salt (add salt only for potatoes).
  6. Mix well and cook covered until potatoes turn tender. This will take around 3-4 minutes. Stir in between occasionally to prevent sticking.
  7. Add turmeric powder.
  8. Mix well and cook for a minute.
  9. Add soaked poha.
  10. Mix well.
  11. Cook for 2-3 minutes. Add lemon juice, dry grated coconut and finely chopped coriander leaves.
  12. Mix well and turn off the flame. Batata poha is ready for serving.

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