Allergens in Bataka Poha: peanuts, mustard.
Ingredients
Quantities for 4.
- 200g, thick variety Pohathin poha dissolves. It must be the thick kind
- 2 medium, peeled and cut into 1cm dice Potato
- 1 medium, finely chopped Onion
- 4 tbsp, raw Peanut
- 3, minced Green Chilli
- 12 Curry Leaves
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1.5 tsp Sugar
- 2 tbsp juice Lemon
- 3 tbsp Neutral Oil
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 4 tbsp, chopped Coriander Leavesoptional
- 2 tbsp, grated Coconutoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the poha in a colander under running water for 20 seconds, then leave it to drain for 10 minutes. It should be damp and separate, never sitting in water.
- Mix the sugar, salt and turmeric into the drained poha with your fingertips before it goes in the pan. Seasoning it in the kadhai always ends up patchy.
- Have everything chopped before you start; the whole cook takes under fifteen minutes.
Method
- Fry the peanuts in the oil over medium heat for 3 minutes until they darken and smell toasted, then lift them out and set aside.
- In the same oil pop the mustard seeds, then add the cumin, curry leaves, green chilli and asafoetida.
- Add the diced potato, cover, and cook on medium-low 8 minutes, shaking the pan, until tender and lightly golden.Cover the pan. The potato steams tender without needing more oil.
- Add the onion and fry 3 minutes until soft and translucent.
- Tip in the seasoned poha and fold it through gently with a flat spatula, lifting rather than stirring.Stirring hard mashes poha into paste. Lift and fold, three or four times only.
- Cover and steam on the lowest heat 3 minutes, until the poha is hot, plump and pale yellow throughout.If it looks dry, sprinkle over two tablespoons of water before covering.
- Turn off the heat, add the lemon juice and the fried peanuts, and fold once.
- Scatter the coriander and coconut over and serve hot with a wedge of lemon.
Storage
Best within the hour. Keeps a day refrigerated; revive it in a covered pan over low heat with a sprinkle of water and a fresh squeeze of lemon.
Nutrition Good estimate
One serving of Bataka Poha (226 g) is about 480 calories, or 213 calories per 100 g.
Medium protein: 10 g a serving, 9% of the calories
| Per serving226 g | Per 100 g | |
|---|---|---|
| Calories | 480 kcal | 213 kcal |
| Protein | 10.5 g | 5 g |
| Carbohydrate | 64.8 g | 29 g |
| of which sugars | 5.3 g | 2 g |
| Fibre | 5.6 g | 2 g |
| Fat | 21.0 g | 9 g |
| of which saturated | 4.4 g | 2 g |
| of which unsaturated | 15.4 g | 7 g |
Nearest database match used for asafoetida, curry leaves, poha. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.