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Batata Poha, quick and simple breakfast or snack option! Recipe link : http://www.tarladalal.com/Batata-Poha... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: / 207464147348 YouTube Channel: / tarladalalskitchen Pinterest: / tarladalal Google Plus: https://plus.google.com/1078836208487... Twitter: / tarla_dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Batata Poha Batata Poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple snack. The potatoes and onions act as a soft and moist interlude to the chewy poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. While it tastes best when had hot and fresh, it can also be carried in the snack box. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 2. 2 cups thick beaten rice flakes (poha) 2 tbsp oil ½ tsp mustard seeds (rai / sarson) ½ tsp asafoetida (hing) ½ cup finely chopped onions ½ cup peeled potato cubes Salt to taste ¾ tsp turmeric powder (haldi) 1 tsp ginger-green chilli paste 1 tbsp sugar 2 tsp lemon juice 1 tbsp milk 1 tbsp finely chopped coriander (dhania) For the garnish 1 tbsp finely chopped coriander (dhania) Lemon wedge 1. Heat the oil in a deep non-stick pan and add the mustard seeds. 2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. 3. Add the onions and sauté on a medium flame for 1 to 2 minutes. 4. Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. 5. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. 6. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 7. Add the coriander and mix well. Serve hot garnished with coriander and lemon wedge.