Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.

Are you looking for similar dishes? Try Poha with Coconut and Cashews, Aloo Matar, Sweetcorn Chaat, Kanda Poha and Lemon Poha.

You can browse all of our Poha recipes and all of our Indian dishes. Our Indian Essentials are here. Or browse our Early Winter collection of recipes.

Poha with Potatoes | Batata Poha

Cook some potatoes cubes in ghee until tender but crispy.

Meanwhile, take some medium or coarse poha, more than the amount of potatoes, and soak for 5 – 10 minutes. If using fine poha, soak only for 30 seconds. Drain well. Squeeze well to remove excess water, or spread on a tea towel to dry the excess water.

When the potatoes are cooked, mix well with half a tspn of turmeric, and sea salt to taste. Mix in the poha. Add a fair squeeze of lime, a half tspn of jaggery and a small handful of chopped coriander leaves.

Garnish with chopped peanuts and serve warm.

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