Batata Poha is one of the most loved traditional Indian breakfast dishes, especially popular in Maharashtra and Madhya Pradesh. It is made using flattened rice (poha), potatoes, peanuts, and simple spices. This dish is light on the stomach, quick to prepare, and full of comforting flavors. It is perfect for busy mornings, lunchbox meals, or even a light evening snack.
What makes Batata Poha special is its soft and fluffy texture, the mild sweetness from sugar, the crunch of peanuts, and the fresh lemony finish at the end. It is naturally gluten-free and can easily be made vegan. Today, I’m sharing a simple homemade Batata Poha recipe that turns out perfect every time.
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Ingredients
- Poha (flattened rice) – 2 cups
- Potato – 1 medium, finely chopped
- Fresh green peas – ¼ cup
- Peanuts – 2 tablespoons
- Oil – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Green chilies – 3, finely chopped
- Curry leaves – 1 sprig
- Asafoetida (hing) – ⅛ teaspoon
- Turmeric powder – ¼ teaspoon
- Salt – to taste
- Sugar – ½ teaspoon
- Fresh coriander leaves – 2 tablespoons, finely chopped
- Lemon – small slice or 1–2 teaspoons juice
Method
Step 1 – Preparing the Poha
- Take 2 cups of poha and wash it gently under running water 1–2 times. Do not over-wash, or it may become mushy. Transfer the washed poha to a bowl and add enough water to soak it for 2 minutes only.
- This helps keep the poha soft and fluffy.
- After 2 minutes, immediately drain the poha using a strainer. Add salt to taste and ½ teaspoon sugar.
- Keep it aside.
Step 2 – Frying the Peanuts
- Heat 2 tablespoons of oil in a pan over medium flame. Once the oil is hot, add peanuts and shallow fry them until golden and crisp.
- Remove them from the pan and keep aside. (You may also add cashews if you like.)
Step 3 – Making the Tempering (Tadka)
- In the same oil, add mustard seeds. When they start to crackle, add chopped green chilies and curry leaves. Then add a pinch of asafoetida (hing).
- Now add the finely chopped potato – 1 and sauté well for 1 minute.
Once the potatoes are lightly fried, add ¼ cup green peas. Mix well, cover the pan, and let it cook on low to medium flame for about 5–6 minutes or until the potatoes become soft and tender.
- Once the potatoes are cooked, add ¼ teaspoon turmeric powder and a little salt (remember, salt was already added to the poha).
- Mix well so the turmeric blends evenly and gives a beautiful yellow color.
Step 4 – Mixing the Poha
- Now add the soaked poha to the pan along with the fried peanuts. Mix everything very gently with light hands so the poha remains fluffy and separate.
- Cover and cook for 2 minutes on low flame to remove any remaining moisture.
- After 2 minutes, turn off the flame. Add freshly chopped coriander leaves and squeeze in lemon juice. Give a very gentle final mix.
Our soft, fluffy, and delicious Batata Poha is ready to serve!
Batata Poha tastes best when served hot with:
- A cup of masala chai
- Coconut chutney
- Or a side of fresh fruits
This simple Batata Poha recipe is perfect for anyone looking for a quick, healthy, and tasty Indian breakfast. It is beginner-friendly and made with easily available ingredients. Once you try this method, you’ll love how soft, light, and flavorful it turns out every time.
Tips & Tricks
- Use thick or medium poha, not thin, for best texture.
- Do not over-soak poha—2 minutes is enough. Over-soaking makes it mushy.
- Always mix poha gently to keep it fluffy and grain-separated.
- Adding a little sugar balances the flavors beautifully—don’t skip it.
- Fresh lemon juice at the end enhances the taste and freshness.
- If potatoes take longer to cook, sprinkle a little water and cover with lid.
- For extra crunch, you can add roasted cashews along with peanuts.
