Aloo Poha

Aloo Poha or Potato Poha is a popular breakfast recipe in Gujarat, Madhya Pradesh and Maharashtra. It is made using beaten rice or poha and is fairly easy to make. Here is how to make Aloo Poha Recipe (Step by Step).

Be it for breakfast or for supper Aloo Poha is one of the most loved snacks of my family.

A popular snack which originated from Gujarat, Maharashtra and Madhya Pradesh, has now become famous across India.

Most families in India make Poha Recipe and each one has their own style of making it.

After tasting many versions of this recipe and mostly liking them all, my hunt for the best Poha recipe ended with my younger sister’s version.

She deep fries the potatoes till they turn nicely browned and crunchy from outside and then adds them to the poha, just before serving it.

This process retains the crunch while we munch on Poha and hence, we can relish tender yet mildly crunchy Gujarati Aloo Poha Recipe at home.

Often some people even add grated coconut, pomegranate seeds and various types of Sev as a garnishing on this Poha.

You could also customize it the way you want. As I had already added sugar in my version of Aloo Poha, I refrained from using pomegranate seeds.

But I like a generous sprinkling of Bhujia Sev on my poha. You should try it too. You can try my homemade aloo bhujia recipe if you are a fan of good homemade snacks.

Pair this quick, delicious snack with strong Adrak Wali Chai or coffee and have a wholesome meal.

Instead of ordering it from food joints, I prepare it at home and that tastes way better and satisfying to us.

Here’s my recipe for preparing Aloo Poha at home , do note it down.

You might also like these different types of Poha Recipes

Red Rice Kanda Poha

Thayir Aval

Indori Poha

Poha Cutlets

How long do you have to soak Poha?

Poha comes in variety of thickness. To make Aloo Poha, it is preferable to take medium thickness poha. But this thickness will also vary from brand to brand.

So when making the poha for the first time, monitor the time of soaking and then moving on, try to buy the same brand and stick with it. My poha usually takes 30-40 seconds of soaking.

You should soak the soak the poha only until it is just about softened. Then immediately drain it. It will still keep absorbing the extra water and soften more.

I then drain it in a colander and it still keeps getting softer from the remaining water.

Tips to make best Aloo Poha Recipe

Be very careful about the soaking time of the poha.

Use a lot of curry leaves for a nice flavour.

If you have leftover poha, you can make Aloo Poha Cutlets too. Just add some boiled mashed potatoes to the poha, shape the mixture like cutlets and shallow fry until browned. You can also shallow fry it and make Aloo Poha Tikki.

If you want to make the poha healthier, avoid deep frying the potatoes. You can use boiled potatoes instead. Just saute them in little oil until browned.

You can garnish the poha with grated coconut too. That’s how they do it in Maharashtra.

You might also like

Bhel Puri

Gond ke Laddu

How to make Aloo Poha Step by Step

Wash the poha and soak in enough water till it softens. ( Be careful at this step so that Poha doesn’t become soggy )

Drain the poha in a colander and let the excess water drain nicely. Keep aside.

Heat oil for frying potatoes in a pan. When the oil is hot, add potatoes and fry on high heat till golden brown and crunchy from outside. Transfer the oil in a container for later use.

Add 2 tbsp oil in a pan. When the oil is hot, add peanuts and fry till slightly browned. Remove the peanuts in a plate.

In the remaining oil, add mustard seeds and curry leaves. Let the mustard splatter for a few seconds.

Add green chilies and onion and fry for 2-3 minutes.

Add tomatoes and fry for a minute.

Now add fried potatoes, peanuts and green peas in the pan. This time I added fried potatoes along with peanuts and peas But I prefer adding them at the end so that they remain crunchy.

Add salt, turmeric powder, lemon juice, sugar and poha and mix well.

Cover and cook 2-3 minutes on low heat. Add fresh coriander and mix well. Serve hot.

Aloo Poha Recipe

4.41 from 5 votes

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Aloo Poha Recipe

Aloo Poha or Potato Poha is a popular breakfast recipe in Madhya Pradesh and Maharashtra. Here is a tried and tested recipe to make Aloo Poha.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 159 kcal

Author Neha Mathur

Ingredients

• 1 and 1/2 cup Poha
• 1/2 cup Potato Peeled and cut into small pieces
• 1/4 cup Peanuts
• 1/4 cup Peas Boiled
• 2 tbsp Vegetable Oil Plus for frying
• 1/2 tsp Mustard Seeds
• 10-12 Curry Leaves
• 2 Green Chilli Slit into half
• 1/2 cup Onion Chopped
• 1/4 cup Tomato Chopped
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• 2 tbsp Coriander Chopped

Instructions

1. Wash the poha and soak in enough water till it softens. ( Be careful at this step so that Poha doesn't become soggy )

2. Drain the poha in a colander and let the excess water drain nicely.

3. Keep aside.

4. Heat oil for frying potatoes in a pan.

5. When the oil is hot, add potatoes and fry on high heat till golden brown and crunchy from outside.Transfer the oil in a container for later use.

6. Add 2 tbsp oil in a pan.

7. When the oil is hot, add peanuts and fry till slightly browned.

8. Remove the peanuts in a plate.

9. In the remaining oil, add mustard seeds and curry leaves.

10. Let the mustard splatter for a few seconds.

11. Add green chilies and onion and fry for 2-3 minutes.

12. Add tomatoes and fry for a minute.

13. Now add salt, turmeric powder, lemon juice, sugar and poha and mix well.

14. Add peanuts and peas and mix well.

15. Cover and cook 2-3 minutes on low heat.

16. Add fried potatoes and fresh coriander and mix well.

17. Serve hot.

Recipe Notes

Be very careful about the soaking time of the poha.

Use a lot of curry leaves for a nice flavour.

If you have leftover poha, you can make Aloo Poha Cutlets too. Just add some boiled mashed potatoes to the poha, shape the mixture like cutlets and shallow fry until browned. You can also shallow fry it and make Aloo Poha Tikki.

If you want to make the poha healthier, avoid deep frying the potatoes. You can use boiled potatoes instead. Just saute them in little oil until browned.

You can garnish the poha with grated coconut too. That's how they do it in Maharashtra.

Nutrition Facts

Aloo Poha Recipe

Amount Per Serving

Calories 159 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Sodium 83mg4%

Potassium 289mg8%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 3g3%

Protein 4g8%

Vitamin A 295IU6%

Vitamin C 68.6mg83%

Calcium 44mg4%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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