This is a typical Gujju item or recipe that Gujarati people love. It is almost staple in my family for weekend lunch. It is delicious and easy to make. For beginners, on the second or third try it will come out perfect.
Cooking Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
|2 ||Cups ||Thick Poha (semi-cooked pressed rice, thick and thin are both availble) |
|2 || ||Small Potatoes peeled and cut into small pieces |
|1 ||Tsp ||Grated Fresh Ginger |
|1 || ||Small Jalapeño Pepper seeded and chopped |
| || ||Few Curry Leaves (optional) |
| 1/4 ||Tsp ||Turmeric |
| || ||Salt to taste |
|2 ||Tsp ||Sugar |
|2 ||Tsp ||Lemon Juice |
|2 ||TBsp ||Oil |
| || ||Finely Chopped Coriander Leaves |
| || ||Few Cashews and Raisins or Spanish Peanuts |
How To Prepare:
- Wash poha in a colander couple of times with luke warm water.
- Drain and set aside so they are ready.
- Add salt sugar and lemon juice.
- Mix well with spatula.
- Add oil to a skillet on medium heat.
- To the Skillet, add potatoes, curry leaves, jalapeño peppers, turmeric and ginger.
- Cover and let it cook.
- You can add pinch of astofedia if you want (optional).
- Add poha to the sauteed potatoes.
- Mix well for a couple of minutes.
- Cover and let it cook for 4-5 minutes while stirring occasionally.
- You can add cashews raisin or peanuts.
- Mix it well.
- Garnish with cilantro and grated coconut flakes.
You can substitute with peas, frozen corn, and/or add red and yellow bell pepper which gives bataka poha a gourmet look.
Here are videos of how to make this dish:
Labels: Appetizers -snacks