The fragrant onion and chilli permeating through Aai’s kitchen when us kids got home from school is a memory imprinted in my mind. Mum and Maushis would be back from work helping Aai with snacks and milk for us. Us kids would get excited whenever it was Batate Pohe for evening tea. We would freshen up in a jiffy and run back to Aai’s kitchen. My cousin sisters and I would gobble all the Pohe as quickly as possible and ask for seconds. Even when I am writing this nostalgia has set in. I can smell and taste the Batate Pohe and feel all the love.
I never made Batate Pohe until I moved to Melbourne and started craving home cooked food. This is Aai’s recipe for Batate Pohe that I have perfected over the years. My husband’s favourite breakfast of all time is Batate Pohe and his face lights up as soon as he sees a bowlful of Pohe. So here is our favourite breakfast recipe for Batate Pohe.
The Ingredients needed are :
- Thick Pohe / Thick Flattened Rice Flake – 500 gms
- Turmeric – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Cumin seeds- 1/2 teaspoon
- Asafoetida /Hing – 1/4 th teaspoon
- Ginger paste – 1 teaspoon
- Ginger – 1/2 inch piece
- Sugar – 1 teaspoon
- Lemon juice – 3 teaspoon
- Red Chilli powder – 1 teaspoon
- Green Chillies- 3 slit vertically
- Curry Leaves- 8-10 in number
- Coriander – 3 tablespoon finely chopped
- Potato – 1 big one – peeled and cubed
- Onion- 1 finely chopped
- Peas- 200 gms – steamed
- Oil- 1.5 tablespoon
- Salt to taste
- Freshly grated Coconut – 2 tablespoon
Method of Preparation:
- Soak the thick Poha in water for about 5-7 minutes until softened and then drain in a colander. Keep aside to drain completely.
- In the meanwhile steam the peas and peel and cube the potato. Cut the ginger into thin strips and finely chop the onion. Vertically slit the green chillies and cut each into two pieces. Lastly grate the coconut finely or if using frozen coconut thaw the same and keep aside.
- Take a non-stick wok add the oil and let it heat on medium flame. Then add the turmeric, cumin seeds and mustard seeds and let them crackle. Next add the asafoetida and then green chillies. Mix well and add the curry leaves and let them crackle.
- Next add the ginger paste and mix well for a minute. Now add the cubed potato and salt and reduce the flame to low. Cover with a lid and let it cook for 10 minutes till the potato is cooked through. It should not be too mushy but still hold a bite.
- Next add the red chilli powder and two tablespoons of lemon juice and mix well. Now add the steamed peas and mix well with the potato and onion mixture.
- Next add the soaked Pohe and mix well with the peas, onion and potato mixture. Add the sugar and the remaining lemon juice and 2 tablespoons of finely chopped coriander and the strips of ginger. Check for salt.
- Mix it all well and lastly add 1 tablespoon of grated coconut and mix well.
- Your Batate Pohe are ready to be eaten. Garnish with onion, coconut, coriander and some sev/ bhujiya. Perfect accompaniment to Batate Pohe is Garma Garam Chaha or Hot Tea.
Original Recipe taken from Aai (Sumati Desai)
Food Styling and Concept – Sharvari P Mehan
Photography- Ankit Mehan
I hope you enjoyed today’s recipe for Batate Pohe. Enjoy it for breakfast or as an evening snack. I am sure you will be adding this recipe to your weekly menu once you have tried it.
Have an awesome week ahead.