How To Make Poha: This Simple Aloo Poha Recipe Is Our Latest Favourite Breakfast, Tried It Yet?
Image Credit: Sushmita Sengupta

Breakfast is often dubbed as the most important meal of the day, while of course, there are plenty who contest the theory, but personally, I cannot go beyond two hours without having my breakfast. The lethargy intensifies and the drowsiness can only be cut by some hearty carbs. Yes, carbohydrates. Now carbs are of two kinds,  good and bad, both of which tend to make a regular cameo in our quintessential desi breakfasts or brunch. Carbs are essential as they are the main source of energy. From decadent Maida Puris to light Besan Cheela, our typical Indian breakfast is replete with carbs. But as long as you practice moderation, there’s nothing to worry about. Another popular breakfast item that infuses us with energy is poha. Poha is a savoury breakfast item that is relished across India in various forms, especially in Central and Western India. Poha-jalebi is the beloved breakfast of Indore, while in Maharashtra Kanda Poha rules the roost. In Kanda Poha, flattened rice flakes are first soaked in water and then gently roasted with peanuts, mustard seeds, curry leaves etc. It is topped with heaps of chopped onions. Kanda is a Maharashtrian word for onion. An equally delicious poha preparation is that of Aloo Poha, also known as Batata Poha.  

Aloo or potato is inarguably one of India’s favourite tuber. From curries, to chaat to biryani, you can see it everywhere. Now you can assume just about how delicious an addition it will make to your standard poha. You have to do nothing extra, just dice it, and cook it with your poha. It not only makes the poha more flavourful, but also more wholesome and satiating, making it an ideal choice for breakfast, especially when you are pressed for time.  

When you are making aloo poha, make sure you gently wash poha and soak it for 3-4 minutes. This will help soften poha, drain the water and keep the poha aside.

Once you have left poha for draining, proceed to the pan, add your choice of spices. Jeera helps infuse the dish with a warming, spicy undertone. So, add jeera and mustard seeds and allow them to splutter. Once they splutter add peanuts and fry for a minute. Throw in green chillies, chopped onions, diced potatoes and some salt and fry.  

When the potatoes are cooking add powdered spices like chilli powder, turmeric powder, sautee well and cover the lid until potatoes are soft. Then take off the lid, add poha, salt, some sugar, lime juice and mix well. Lower the flame, put the lid back on and let the poha cook for 2-3 more minutes. You are done, garnish with coriander leaves, switch off the flame and serve hot.

Here’s the detailed recipe of Aloo Poha. Make it for breakfast soon and you would not stop making it afterwards.