Bataka Poha

Poha is often eaten for breakfast with a cup of hot tea. It is basically flattened rice, easy to cook, full of carbohydrates and can serve as a good post workout carbo load dish.

This is go to dish for my husband. If I would give him every day his tummy would not deny.

Bataka Poha Recipe:

     Serves 3-4

Ingredients:

• 2 cups of flattened rice (thick variety)
• 2 tablespoons of oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 4-5 curry leaves
• Pinch of asafoetida (hing)
• Few raisins
• 1 medium size potato diced
• 2 green chili minced (if you want less spicy reduce the amount of chili, also depends of variety)
• 1/2 teaspoon turmeric powder
• 2 tablespoon lemon juice
• 2 tablespoon of sugar
• Finely chopped Coriander for garnish
• Sev for garnish
• Salt to taste

Method:

1. Place the poha in colander. Wash it twice using water and let set aside to drain. 
2. Heat up the oil. Add mustard seeds allow it to pop, and then add cumin seeds, pinch of asafoetida, green chili and raisins. Stir well.
3. Add diced potato, turmeric and salt. Sauté on a medium heat. You can cover and cook at this point, to speed up the process.
4. While the potatoes are cooking, season the poha with lemon juice, sugar and salt.
5. Once the potatoes are done, add seasoned poha to it and stir well. Cover and cook for about 2-3 minutes on low heat.
6. Garnish with Coriander and Sev.
7. You can sprinkle chaat masala over it.