Batata Pohe

Pohe is a very typical Maharashtrian breakfast. It is extremely easy and can be made in a jiffy. There are two varieties of pohe or puffed rice available in the market - thick and thin. For making batata pohe we need the thick variety. I use the thinner variety for making 'Dadpe Pohe' which Reva loves a lot. I shall make it the next time she visits me in Kolhapur. This particular recipe is again for Geeta and Ripul.

Ingredients:

• 2 cups pohe washed and drained. Keep them in this state for about 15 mins
• 1 medium size potato cut into small cubes/ 1 medium size onion chopped/ 2 tbsp. shelled green peas
• 2 chopped green chillies
• 8-10 curry leaves
• 1 tsp. mustard
• 1/2 tsp. cumin
• 1/2 tsp. hing
• 3/4 tsp. haldi
• 3 tbsp. oil
• 1 tbsp peanuts
• Salt to taste
• 1/2 tsp sugar
• 1 tsp lemon juice
• Coriander and some grated fresh coconut for garnishing
  

Method:

Heat oil in a kadai. Make a tadka with mustard, cumin, peanuts, curry leaves, green chillies, hing and haldi. Add the potatoes, onion and peas in the tadka, cover with a lid and let it simmer. After the potatoes are soft, add the poha along with salt and sugar. Mix well. Cover and cook on sim for about 5 mins. Stir well in between. Add lemon juice and garnish with coriander and fresh coconut.

Variation:

I have used 1 medium size chopped tomato instead of lemon juice. Put the chopped tomato along with potato, onion and peas.

One can make the pohe only with onion/potato or peas also.

You can add some moong sprouts with the tadka. Let them cook, covered, for a bit before adding the pohe.

Happy eating!