Tarri Batata Poha | How To Make Pohe | Maharastrain Batata Poha

how to make tarri batata poha , aloo pohe, Indian breakfast, snack, vrat recipe, no onion no garlic

5 from 6 votes

Tarri Batata Poha | How To Make Pohe | Maharastrain Batata Poha | Gujarati Aloo Poha

Tarri Batata Poha is a spicy and flavorful, protein-packed, easy-to-make breakfast recipe prepared using chickpeas, poha (rice flakes), and batata (potato) as the main ingredients.

Batata Poha is a popular street food recipe from Maharashtra and Gujarat. Poha, along with tarri, is so filling that it can also be served as one complete meal (lunch or dinner) during fasting, upvas, or vrat days.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: gujarati, Indian, Maharashtra, Nagpur, north indian

Servings:

Calories: 601kcal

Author: Kushi

Ingredients

For Batata Poha ( Aloo Poha)

1 to 2 tablespoon Cooking oil ( I use coocnut oil)
1 teaspoon Cumin seeds (jeera)
1 large Potato , cut into cubes
1 ½ cups Thick poha (jada poha or flattened rice flakes)
2 Green chilies , finely chopped
1 tablespoon Ginger , finely chopped
Curry leaves (around 6 to 8)
2 tablespoon Cashews
3 tablespoon Peanuts
¼ teaspoon Turmeric powder
Salt , to taste
1 to 2 teaspoon Sugar (adjust to taste)
1 ½ to 2 tablespoon Lemon juice (juice of 1 lemon)
2 tablespoon Cilantro or Coriander leaves, finely chopped

For Tarri (Chickpeas Gravy)

1 cup Dried chickpeas (kala chana)
1 to 2 tablespoon Oil
1 Bay leaf
2 Cloves
1 inch Cinnamon stick
1 teaspoon Cumin seeds
8 Curry leaves
2 Green chilies , finely chopped
1 tablespoon Ginger , finely chopped
¼ teaspoon Turmeric powder
½ to 1 teaspoon Garam masala powder (adjust to taste)
2 medium Tomatoes , cut into cubes
Salt , to taste
1 to 2 teaspoon Sugar (adjust to taste)
1 tablespoon Cilantro or Coriander leaves, chopped

Instructions

Making Of Batata Poha Or Aloo Pohe

Heat oil in a pan. Add cumin seeds. When they splutter, add potato cubes, cover them and cook for 4 to 5 minutes or until cooked through. Flip or saute in between.
1 to 2 tablespoon Cooking oil, 1 teaspoon Cumin seeds, 1 large Potato
Meanwhile, in a bowl, add 1 ½ cups of poha and rinse and drain the water. See that the poha becomes wet but not soggy or mushy. I generally rinse and drain them only once. But if you feel the poha is not soft yet, add a splash of water while cooking.
1 ½ cups Thick poha
To the potatoes, add green chile, ginger, and saute for a minute. Next, add cashews, peanuts, curry leaves, and saute them. Potatoes should be cooked by now. If not, just add a splash of water, cover with a lid and cook for another 2 minutes or so. Check making of batata poha here
2 Green chilies, 1 tablespoon Ginger, Curry leaves, 2 tablespoon Cashews, 3 tablespoon Peanuts
Once the potatoes are cooked through, add turmeric powder, poha, salt to taste, sugar to taste, & toss until combined and heated through. You can splash some water and cook it for 2 minutes on medium flame.
¼ teaspoon Turmeric powder, Salt, 1 to 2 teaspoon Sugar
Finally, add lemon juice and cilantro and toss till combined. Batata Poha is now ready. Cover and keep it aside while you prepare Tarri.
1 ½ to 2 tablespoon Lemon juice, 2 tablespoon Cilantro

Making Of Tarri (Spicy Chickpeas Gravy Or Chana Gravy)

Soak chickpeas overnight in water. The next day, drain the water. Pressure cook soaked kala chana with fresh 3 cups of water for 3 whistles. One whistle on high flame, and two whistles on medium flame. Let the pressure release naturally.
1 cup Dried chickpeas
Heat 1 to 2 tablespoon of oil in a pan. Add bay leaf, cinnamon stick, cloves, cumin seeds, and saute for few seconds. Add curry leaves and continue to saute for few more seconds.
1 to 2 tablespoon Oil, 1 Bay leaf, 2 Cloves, 1 inch Cinnamon stick, 1 teaspoon Cumin seeds, 8 Curry leaves
Next, add green chilies and ginger, and continue sauteing for another 30 seconds to 1 minute.
2 Green chilies, 1 tablespoon Ginger
Add turmeric powder, garam masala powder, tomatoes, and cook for a minute or two. Next, add the chickpeas and half of the water in which the chickpeas were cooked for desired consistency. video on the making of tarri.
¼ teaspoon Turmeric powder, ½ to 1 teaspoon Garam masala powder, 2 medium Tomatoes
Add salt and sugar to taste. Bring this to a boil on medium flame.
Salt, 1 to 2 teaspoon Sugar
Finally, garnish it with coriander leaves and switch off the flame.
1 tablespoon Cilantro

SERVING

On a serving plate, add batata poha and pour the tarri on top. Garnish it with coriander leaves and drizzle of lemon juice.

Notes

I have kept the spices simple. You can add asafoetida if desired for both poha and tarri.
I always add curry leaves to poha, and today I actually missed adding them to the dish. Please add a few curry leaves if you have them handy.
We are allowed to consume salt. If your fasting guidelines do not let you do so, you can add sendha namak (rock salt).
You can use canned chickpeas (garbanzo).
For faster cooking, you can chop potatoes into small cubes if desired.
Depending on how strong or light your garam masala is, adjust their amounts in the recipe.
The green chilies I added today was extra spicy. You have to balance between sweetness and spiciness according to your taste. Start with a smaller amount of sugar and then adjust to taste.
Tarri Batata Poha is a very flexible recipe. Just follow the steps and adjust the spices to taste. It tastes great anyway.
I use Jada Poha (Thick Poha) available in the market, especially for this recipe. Depending on the poha you use, some may remain hard, and it may sometimes take 2 to 3 minutes for poha to become soft when your rinse and drain. Some thin variety of poha becomes mushy within few seconds. So test with a small portion to avoid a mess. Very thin poha flakes generally may make your recipe mushy. Therefore, I avoid using them.

Nutrition