Bataka paua with tali

Name: Bataka paua with tali
Total time: 2400 s
Yield: 7 plates
Cuisine: Indian
Ingredients: 3 STD cups poha; 2 big potatoes; 1 medium sized onion; 1 pinch asafoetida powder; 3-4 tbsp oil; 1 tsp mustard; 1 tbsp sesame seeds; 1 strand curry leaves; 10 hot green chillies (adjust quantity as per your taste); 1/4 tsp turmeric powder; 1/4 tsp dhanajeera powder(optional); 1 tbsp lemon juice; 1 tbsp sugar; as required Chopped coriander; as required Chopped onion; as required Ratlami or garlic sev (you may take plain sev/gathiya too); 2 1/2 cups poha (washed 3-4 times and drained); 5 tbsp oil (should be less); 1 tsp mustard seeds; 1/4 tsp asafoetida powder; 1/4 + ¼ tsp turmeric powder; 3 medium size potatoes chopped; 2 medium size onion chopped; 1 + 1 tsp salt; 10 curry leaves; 1 heaped tsp ginger paste; 1 heaped tsp green chilli paste; 6 tsp lemon juice (should be less); 3 tbsp sugar

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #Poha #breakfast #kids #lunchbox
Poha is one of the most popular breakfast and is made in multiple ways across India.
Poha could be very delicious if made with perfection. Check out all the tips and techniques attached in step 1.

Priyangi Pujara @TheDivine

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Ingredients

30-40 min

7 plates

3STD cups poha
2big potatoes
1medium sized onion
1 pinchasafoetida powder
3-4 tbspoil
1 tspmustard
1 tbspsesame seeds
1 strandcurry leaves
10hot green chillies (adjust quantity as per your taste)
1/4 tspturmeric powder
1/4 tspdhanajeera powder(optional)
1 tbsplemon juice
1 tbspsugar
as required Chopped coriander
To serve
as required Chopped onion
as required Ratlami or garlic sev (you may take plain sev/gathiya too)
Method 2 (mummyji) serves 4-5
2 1/2 cupspoha (washed 3-4 times and drained)
5 tbspoil (should be less)
1 tspmustard seeds
1/4 tspasafoetida powder
1/4+ ¼ tsp turmeric powder
3medium size potatoes chopped
2medium size onion chopped
1+ 1 tsp salt
10curry leaves
1heaped tsp ginger paste
1heaped tsp green chilli paste
6 tsplemon juice (should be less)
3 tbspsugar

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Steps

30-40 min

1

Do consider the tips and techniques attached to make very delicious poha.

Tips, techniques & variations for Poha
2

Before anything else, wash poha 2-3 times or until they look clean and they have absorbed water. They will get to be soft and slightly puffed, yet firm without a bit of crunch (but not soggy to the point that they break/shred just by touching.) Different batches of poha takes different amount of time to reach this point- some gets ready in one wash and some others need a few seconds soaking even after washing 2-3 times. So watch out for this important step. This step is the key to perfect poha.
3

Take them out in a colander and leave them aside till the water drains out completely and each grain of poha looks saperate (like pulao rice). This might take around 15-20 min. It can also be done way ahead of time, like on a previous night and then refrigerate. But try and make it fresh for health concerns. Once the water is drained out from poha you may also add salt, sugar, turmeric and dhanajeera and mix. This can be done while cooking too. Either way does not make any difference.
4

Finely chop onions. Cut green chillies. Chop potatoes also in very small size like onions so that they get cooked faster. Heat up oil in a fry pan. Crackle mustard followed by sesame seeds. Quickly add curry leaves and green chillies followed by asafoetida. Stir everything and then add onions. Let the onion fry till they get translucent.
5

Add potatoes, salt and turmeric powder (consider if you've added them in poha in advance). Add spices only for potatoes for now. For poha, the spices and salt should be added seperately for even taste. Combine everything, cover and cook till the potatoes are tender.
6

Add lemon juice and sugar. Combine and cook for a minute. Then add the poha. Combine everything well till the poha gets even coloured. Cook till the water from poha gets evaporated and till they absorb the spices up oil. The sign is that they will look vibrant yellow in colour and will taste of the spices added. Adjust seasoning according to your taste. Add chopped coriendar and remove from heat.
7

Serve it with tali, onions and sev. Enjoy hot.
8

Method 2: heat up oil. Crackle mustard. Add asafoetida powder and turmeric powder. Add potatoes and onions together. Add salt (for potatoes only)and curry leaves. Combine everything and sauté for a few minutes. Add ginger ger and green chilli paste. Combine and sauté till the potatoes are cooked. NOTE THAT THE POTATOES ARE COOKED UNCOVERED AND IN MUCH AMOUNT OF OIL. The oil was almost till the surface of the veggies.
9

Add poha, turmeric powder, salt, lemon juice. Combine everything.

Tips

Tips, techniques & variations for Poha

Most of us make poha, but very few people are aware of its ideal texture. Ideal poha is puffed with moisture, soft, intact in shape and each grain separate.To achieve this texture, perfect soaking plays a big role.

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Priyangi Pujara @TheDivine

on December 20, 2021 10:03

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋