Gujarati Aloo Poha Recipe (Batata Poha for Breakfast)
Recipe type: Breakfast
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 2
Aloo poha recipe - Delicious Gujarati breakfast recipe of potato and flattened rice cooked with few indian spices.
Main ingredients
  • Poha : 1 1/2 cups
  • Potato : 1 medium
  • Onion : 1 small
  • Oil : 1 tbsp
  • Peanuts : 3 tbsp
  • Mustard seeds ; 1/2 tsp
  • Curry leaves (kadi patta) : 6 leaves
  • Green chilies : 1 chilies finely chopped
  • Turmeric powder : 1/2 tsp
  • Salt : 1 1/2 tsp
  • Sugar : 1 tsp
  • Lemon juice : 1/2 lemon
For garnishing
  • Sev : 2 tbsp
  • Pomegranate seeds (anaar dana) : 2 tbsp
  • Fresh coriander (hara dhaniya) : 1/2 cup
  1. Peel off the potatoes and cut into small pieces. Also finely chop the onions and green chilies.
  2. Take beaten rice or poha in a strainer and rinse it thoroughly in running water for 2 to 3 times. Keep the poha in strainer for 5 minutes so that all excess water gets strained out.
  3. Mix haldi (turmeric powder), sugar and salt in the poha while it is still in strainer.
  4. Squeeze half a lemon juice in poha mixture. Mix well using a spoon or hand and combine all spices in poha. Keep aside.
  5. Now to make aloo poha heat oil in a kadhai / non stick pan. Once the oil is hot add mustard seeds (rai).
  6. Once the mustard seeds starts fluttering add curry leaves (kadi patta) and finely chopped green chilies. Saute for few seconds.
  7. Add potato cubes in the oil and mix well. Let the potatoes gets cooked for 2-3 minutes.
  8. Now add finely chopped onions. Add salt for potato & onion only (we already added salt in poha) and mix well.
  9. Let the onion and potato get saute for 2-3 minutes on medium flame.
  10. Now add roasted peanuts (shingdana) in onion & potato.
  11. Also add poha mixed with spices and combine well everything nicely.
  12. Cover the lid on kadhai / pan and cook for another 3-4 minutes until potatoes are nicely cooked.
  13. Aloo poha or batata poha are ready. Garnish the aloo poha with finely chopped coriander leaves (hara dhaniya), some pomegranate seeds (anaar dana) and sev.
  14. Serve the poha hot or warm along with a cup of tea for breakfast or snacks.
Recipe by WeRecipes at