chefadora
IndianBreakfastLunchDinnerSnack

Filling and delicious meal made with pressed rice flakes.

Prep Time
10min
Cook Time
30min
Total Time
40min
Aloo Poha recipe

Ingredients

4 Servings

For the garnish prepare 3 tablespoons of chopped coriander and 2 tablespoons of lemon juice

  • 3
    medium sized potatoes or 6 tiny potatoes
  • 3cups
    of pressed rice flakes
  • 1
    large onion
  • 1tsp
    of mustard
  • 1sprig
    of curry leaves
  • 1
    or 2 chillies or based on your spice threshold
  • 1/4tsp
    of turmeric powder
  • 1/4cup
    of raw peanuts
  • 3tbsp
    of chopped coriander leaves
  • Lemon juice from half a lemon

How to make Aloo Poha

  1. Cube the potatoes into 1centimetre wide pieces and soak to remove the starch. Heat oil, fry the potatoes and remove when they turn slightly brown on the corners.

  2. In the same oil, add the raw peanuts and fry until nicely browned and keep aside.

    Step 1.1: In the same oil, add the raw peanuts and fry until nicely browned and keep aside

  3. Add a tablespoon of oil to the pan, put in the mustard seeds, curry leaves, chopped chillies and onions. Add salt to taste and 2 pinches of sugar. Fry until they cook and the raw smell goes.

    Step 1.1: Add a tablespoon of oil to the pan, put in the mustard seeds, curry leaves, chopped chillies and onions

  4. Add the fried potatoes and peanuts and mix together.

    Step 1.1: Add the fried potatoes and peanuts and mix together

  5. Turn off the heat. Wash and drain your pressed rice flakes in a colander.

    Step 1.1: Turn off the heat

  6. Add the soaked and drained rice flakes to the prepared mixture to the pan. Switch the heat back on and stir everything well. Don't let it stick to the bottom.

    Step 1.1: Add the soaked and drained rice flakes to the prepared mixture to the pan

  7. Once it all stirred well, add in the lemon juice for tanginess.

    Step 1.1: Once it all stirred well, add in the lemon juice for tanginess

  8. Garnish with the chopped coriander leaves and enjoy.

    Step 1.1: Garnish with the chopped coriander leaves and enjoy

Nutrition (per serving)

Calories

170.5kcal (8.53%)

Protein

5.6g (11.26%)

Carbs

19.6g (7.14%)

Sugars

0.6g (1.26%)

Healthy Fat

6.3g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

FAQS

  1. How do I prepare Aloo Poha for a gluten-free diet?

    Aloo Poha is naturally gluten-free as it is made with pressed rice flakes. Just ensure that the rice flakes you use are certified gluten-free to avoid any cross-contamination.

  2. What can I substitute for potatoes in Aloo Poha?

    If you're looking for a substitute for potatoes in Aloo Poha, you can use sweet potatoes or even cauliflower for a lower-carb option. Just make sure to adjust the cooking time accordingly as these alternatives may cook faster.

  3. How should I store leftover Aloo Poha?

    To store leftover Aloo Poha, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out.

  4. What are some good side dishes to pair with Aloo Poha?

    Aloo Poha pairs well with a side of yogurt or raita for a cooling effect. You can also serve it with pickles or a simple salad to add some freshness to the meal.

  5. What is the best way to cook Aloo Poha without it sticking to the pan?

    To prevent Aloo Poha from sticking to the pan, make sure to stir the mixture continuously after adding the soaked rice flakes. Using a non-stick pan can also help reduce sticking. Additionally, ensure that the heat is not too high while cooking.

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Velida Vamadevan

(@brownfoodie)

This brown girl eats sleeps breathes good wholesome well cooked food. After all, it's an art and has to come from the heart. ...

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