Batata Poha | खमंग कांदा बटाटा पोहे | Maharashtrian Poha Recipe | Kanda Poha | Breakfast | Archana

Batata Poha Recipe | Pohe | How To Make Poha | Easy Poha Recipe | Kande Pohe | Kanda Batata Poha | Marathi Poha Recipe | Pohe Kashe Banavtat | Pohe Recipe In Marathi | Maharashtrian Recipe | Quick & Easy | Marathi Recipe | Ruchkar Mejwani | Archana Arte

Learn how to make Batata Poha – बटाटा पोहे with our chef Archana Arte

आज अर्चना ताई घेऊन आल्या आहेत Batata Poha – बटाटा पोहे रेसिपी

Batata Poha Ingredients:
– 2 tbsp Oil
– 1 tsp Mustard Seeds
– 1/4 tsp Asafoetida
– 7-8 Curry Leaves
– 2 Green Chillies (finely chopped)
– 2 Onions (chopped)
– 2 Potatoes (chopped)
– 1/2 tsp Turmeric Powder
– Salt
– Coriander Leaves
– 2 cups Flattened Rice
– 1 tsp Sugar
– Juice Of 1/2 Lemon
– Fresh Coconut (grated)
– Wedge Of Lemon

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Host: Archana Arte
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Poha is an Indian breakfast and snack prepared in the cuisines of Indian states of Maharashtra, Odisha, West Bengal, Madhya Pradesh, Telangana, Karnataka, Gujarat, Goa and Rajasthan.
Flattened rice is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies between almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. It is also called “beaten rice”, not to be confused with poha, a Central-West Indian dish prepared using this flattened rice as the key ingredient.
In Maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and most importantly with fried peanuts and then moistened flattened rice is added to the spicy mix and steamed for a few minutes.