Batate Pohe (beaten Rice Cooked With Potatoes)

Pohe is a popular Maharashtrian breakfast. This one is typically made using potatoes and that's why called Batate Pohe. Poha is also quite popular in the southern part of India. I personally add ginger in my poha, but the orginal recipe here is made without ginger. Should you wish to add ginger, you may add it along with the chilies.

picture of batate pohe
picture of batate pohe
picture of batate pohe
2 Onion finely chopped
2 Potatoes chopped into small cubes
2 Cups Beaten Rice or Poha/ Aval
1 Tsp Mustard seeds (Rai)
1 tsp Jeera
2 Pinches of hing
1 tsp and a pinch more of turmeric powder
2 green chilies slit
2 tbsp oil
5 to 6 curry leaves
1/2 or 1 tsp sugar (Depending on your taste pref)
Salt to taste (about 1/2 tsp)
2 Tbsp coriander finely chopped
2 tsp lemon juice
3 tbsp grated fresh coconut (Optional)
Nylon sev or farsan (optional)
Hold the poha under runing water for a few secs and wash (Use a strainer with fine holes). Drain and keep aside
In a kadhai or pan heat oil, when hot add mustard seeds (rai), Jeera, curry leaves, and green chiles
Add all the above ingredients one by one and allow them to crackle well in oil.
Add hing
Now add onions and pinch of salt and saute till onions turn translucent or pink
Add in the turmeric followed by the potatoes
Cook covered till potatoes are nice and soft
Now add in the poha, salt to taste and sugar
Mix well.
Cover and cook for 5 mins on low heat. After five minutes turn off the heat and let the poha rest covered for 2 mins (This helps the poha to fluff up)
Squeeze about 2 tsp lemon juice and garnish with coriander and fresh coconut
You may also add sev or any farsan for a better taste