Batata poha, a perfect healthy comforting breakfast bursting with so much flavour; bit of sweet, spicy, tangy and the aroma and flavours of those fresh curry leaves and fresh cilantro will make you craving more!
Also this is my fiancés recipe and he learnt it from his mom ❤️

This recipe makes for 2:

🍃 Rinse about 2 cups of poha with water and let it rest in a strainer basket to make sure all the water drains out
🍃 In a pan boil 1 medium sized potato (cut in small cubes) about 80-90%, the goal is not to overcook since it will get further cooked in the pan
🍃In a pan, set to medium and add the following:
Oil
mustard seeds until they splutter
pinch of hing (asafoetida)
2 tbsp of peanuts and let it cook for a couple minutes
finely chopped green chilies (we used about 3)
one small stem of fresh curry leaves (about 7-8)
one finely chopped medium sized onion, you want to cook it for about 5-6 minutes until it’s slightly brown and letting it to be slight crispy and not too overcooked.
one finely chopped medium sized Roma tomato and let it cook for about 5 minutes until it softens
add 1.5 tsp salt
add all the spices: 1/2 tsp turmeric powder, 1 tsp cumin coriander powder, 1/3 tsp garam masala and 1/2 tsp red chilli powder.
1 tsp sugar
squeeze the juice of 1/2 fresh lime
add the almost boiled potatoes into the pan and mix
add the rinsed poha to the pan and gently mix

🍃garnish with a generous amount of cilantro and add pomegranate seeds if you’ve got them handy! Have it with a hot cup masala chai!

#batatapoha #indianvegetarian #vegetarianbreakfast #vegetarianrecipes