This is another variation of Poha, you can call it batata poha or aloo poha as we will be adding aloo in this recipe. If you are using sugar as one of the ingredients, this dish turns into Gujarati style Poha. Adding sugar is completely optional. You can skip it.

Kids too love this fried aloo poha recipe. Serve them with sauce, they will love it.

Maharashtrians serve poha with coconut chutney. They call this dish as batata poha or sometimes kanda batata poha. Kanda is onion and batata is potato or aloo.

Have kanda batata poha the Maharashtrian style i.e., with coconut chutney and let us know 🙂

Women’s Day Special: Share pics or experience when you make it

How to Make Poha with Fried Aloo and Peas

Here is the recipe for the another easy variation of poha.

Ingredients

• 1 medium size finely chopped Onion (if onions are small take 2)
• 1 tsp mustard seeds
• 9-10 curry leaves
• 3 cups Poha or flattened rice
• 1 cup boiled green peas
• 1/2 cup peanuts
• 1 medium potato cut in small squares; boil them
• 1 green chilli
• 1 tsp haldi powder (turmeric powder)
• 4-5 tbsp refined oil
• 1/4 tsp garam masala (optional)
• 1 tsp fennel seeds (saunf)
• 1/2 tsp sugar (optional)
• Salt to taste
• Coriander or dhania patta
• Pomegranate seeds for garnish

Method

Wash poha in normal water and keep it aside.

Take a wide-mouthed pan or kadhai and pour oil in it. Heat oil and fry the peanuts till pinkish brown.

Once done, keep the peanuts aside and in same kadhai or pan add mustard seeds or rai, curry leaves or meethi neem, fry them for 20-30 seconds; add onion. Once the onion softens, add boiled potato and fry for 2 minutes. Now add boiled peas. Stir fry for around 3 minutes.

Now add all the masala – haldi, garam masala, saunf, green chilli and salt in kadhai and mix well. Saute for at least 40-50 seconds. Add half coriander leaves now and save rest for garnishing.

Add poha or flattened rice; mix poha with the masala very well. If needed you can sprinkle water. Add sugar and stir again. Close the lid of kadhai for 5 minutes. Lower the flame.

The poha with fried aloo and peas is ready for garnish. Put off the flame, take the poha out in a serving bowl and garnish it with sev (lahsuni or aloo sev), dhania patta (coriander leaves), peanuts, tomato sauce and pomegranate.

Tomato Sauce and pomegranates are optional.

Fried aloo matar poha is ready!

Secret Tip for Poha – If the flattened rice is very thin in texture, instead of washing them in running water, sprinkle water over the flattened rice. Do it just before you add it to the masala.

If you don’t want to fry the aloo and peas, try out this recipe for Poha – Hara Matar Poha Recipe