Amit’S Aloo Poha

Recipe for aloo poha or batata poha as its called. Makes for an amazing and easy breakfast. Made with thick poha, peanuts and potatoes. With step by step pictures.

I have a very fond memory of this aloo poha dish. Me and my friend Amit Chandak worked together for some time a decade ago. I was in Chennai at that time and my office was in Sholinganallur. The cab would pick me up at six in the morning. So that meant I had to get up at 5 everyday. I am not a morning person at all. I can never be one. Everyday when it was time for breakfast, Amit would offer his breakfast dabba / box to taste for everyone. Whatever he brought, he shared. Even if it was bread. His heavily broken Tamil is something I really enjoyed listening to. This aloo poha dish was a genius from his lunch box. I fell in love with this dish. Years have passed but the memories of those days still stays so fresh. Here is Amit’s Aloo Poha recipe. This makes for an excellent breakfast. My family likes it so much, I even make aloo poha as a snack in the evening.

Click the link below to find the recipes on the site that uses the main ingredient as Aval / Poha. Recipes using Poha / Aval

Here is step by step pictures of how to make aloo poha at home.

Heat oil in a pan and add in the cumin seeds and the mustard seeds. Wait for the mustard seeds to crackle. Add in the peanuts and fry for a minute. Add in the green chillies, chopped onions and fry till the onions are soft. Once the onions are soft, add in the diced potatoes. We would need peeled and diced potatoes for this recipe. Add in half of the salt. make sure to chop the potatoes into small pieces so it cooks evenly and cooks fast. Note: Some people like to have their peanuts retain their crunch. If you like your peanuts crunchy, first roast the peanuts for 2-3 minutes in oil and remove and set aside. Add the peanuts at the last so peanuts stay crunchy.

While the potatoes are cooking, add in the red chilli powder and the turmeric powder. Saute to combine. Cover and cook for 6-7 minutes. Note: The red chilli powder is optional. Some like the spiciness of green chillies for poha. Up the green chillies if you want to omit the red chilli powder.

Add in the poha and the remaining salt. Add a teaspoon of sugar. Mix well. Squeeze the lime juice.

Mix everything well to combine. Set the flame to low and cover the pan with a lid and let the poha cook for 2-3 minutes. Once the poha is heated up and cooked, add in the coriander leaves (cilantro) and switch off the flame.

Serve the poha hot with a cup of coffee.

Main Ingredients for making Aloo Poha Recipe

• 1 Cup thick Poha / Aval ( 250 ml)
• 3 tablespoon Vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera
• 2 green chillies, chopped
• 3 tablespoon peanuts
• 1 Onion, chopped
• 2 medium sized potatoes, diced
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 teaspoon salt
• 1 teaspoon Sugar
• juice from half a lime
• 2 sprigs coriander leaves (cilantro)

1. Gently wash the poha in water and soak it for 3-4 minutes. Drain the water and set aside.
2. Heat oil in a pan and add in the cumin seeds and the mustard seeds. Wait for the mustard seeds to splutter. Add in the peanuts and fry for a minute. Add in the green chillies, chopped onions and fry till the onions are soft. Once the onions are soft, add in the diced potatoes. We would need peeled and diced potatoes for this recipe. Add in half of the salt.
3. While the potatoes are cooking, add in the red chilli powder and the turmeric powder. Saute to combine. Cover and cook till the potatoes are well done.
4. Add in the poha and the remaining salt. Add a teaspoon of sugar. Mix well. Squeeze the lime juice.
5. Mix everything well to combine. Set the flame to low and cover the pan with a lid and let the poha cook for 2-3 minutes. Once the poha is heated up and cooked, add in the coriander leaves (cilantro) and switch off the flame.
6. Serve the poha hot with a cup of coffee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: North Indian

Main Ingredients for making Aloo Poha Recipe

• 1 Cup thick Poha / Aval ( 250 ml)
• 3 tablespoon Vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera
• 2 green chillies, chopped
• 3 tablespoon peanuts
• 1 Onion, chopped
• 2 medium sized potatoes, diced
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 teaspoon salt
• 1 teaspoon Sugar
• juice from half a lime
• 2 sprigs coriander leaves (cilantro)

1. Gently wash the poha in water and soak it for 3-4 minutes. Drain the water and set aside.
2. Heat oil in a pan and add in the cumin seeds and the mustard seeds. Wait for the mustard seeds to splutter. Add in the peanuts and fry for a minute. Add in the green chillies, chopped onions and fry till the onions are soft. Once the onions are soft, add in the diced potatoes. We would need peeled and diced potatoes for this recipe. Add in half of the salt.
3. While the potatoes are cooking, add in the red chilli powder and the turmeric powder. Saute to combine. Cover and cook till the potatoes are well done.
4. Add in the poha and the remaining salt. Add a teaspoon of sugar. Mix well. Squeeze the lime juice.
5. Mix everything well to combine. Set the flame to low and cover the pan with a lid and let the poha cook for 2-3 minutes. Once the poha is heated up and cooked, add in the coriander leaves (cilantro) and switch off the flame.
6. Serve the poha hot with a cup of coffee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: North Indian

Find it online : https://www.kannammacooks.com/aloo-poha/

Easy Rava Laddu recipe made without milk. Its made with sooji and coconut. Its a South Indian Tamilnadu style recipe. With step by step pictures.

Rava Laddu ரவா லட்டு is my aunt Sarasu athamas trademark sweet. The 80’s and 90’s in my opinion were the best. When I was a kid and when all cousins got together in my aunts house, the fun was unlimited. We all would sit near the telephone ( the big black rotary telephone ) and dial some random number seeing the yellow telephone directory. When someone picks at the other end, we would all giggle and cut the call. Oh what thrill! The joy of rotating the number wheel and the sound can never be forgotten. My aunt would make this Rava laddu and keep it in a big stainless steel dabba lined with a newspaper on the dining table. This laddu brings back sweet memories. This is the most simplest and the easiest recipe ever. This recipe is made without milk. Its made with sooji and coconut. Its a South Indian Tamilnadu style recipe.

We will need fine sooji rava also called as chiroti rava for this recipe. Powder a cup of sugar in a blender/mixie to a powder. Here are the other ingredients you will need for this recipe.

Keep a pan on the stove on low heat. This recipe is cooked till the end only on low heat, as the rava can burn easily. So try to be patient and do not increase the flame. Heat ghee and add in the cashew nuts and chironji seeds. Chironji seeds are called as saara paruppu சாரப்பருப்பு in Tamil. Fry till the cashew nuts are lightly brown.

Add in the raisins and the freshly shredded coconut. Fry for a minute until the coconut is lightly brown.

Now, add in the sooji rava and fry for 10 minutes. Its important that the flame is low and you keep sautéing the whole time else the rava will burn at the bottom. So all the time, eyes and hands on the pan. After 5 minutes of frying, add in the cardamom powder and the salt. The rava is fried when a nice nutty smell fills the kitchen and the rava is very slightly brown. It will roughly take about 10 minutes.

Add in the powdered sugar and mix well for 30-40 seconds. Switch off the flame.

Add in 1/4 cup of boiling hot water to the mixture and mix well to combine. Add more water if the mixture is crumbly. Dont add all of the 1/2 cup water at once. Wait for 2-3 minutes and form laddus the size you prefer. If the laddus crumble in your hand, add a couple of tablespoon of hot water to loosen the mixture.

Wait for the laddus to completely cool. Store the laddus in a jar with a lid. The laddus will last for 2 days at room temperature.

• 1 Cup Chiroti Rava / Sooji
• 1 Cup granulated Sugar, powdered in a mixie
• 1/2 Cup fresh shredded Coconut
• 3 Cardamoms, powdered fine
• a pinch of salt
• 1 Tablespoon Cashewnuts, chopped fine
• 1 Tablespoon Chironji Seeds (saara paruppu)
• 1 Tablespoon raisins
• 1/4 cup ghee
• 1/2 cup water

1. Heat ghee in a pan and add in the cashew nuts and chironji seeds. Fry till the cashew nuts are lightly brown.
2. Add in the raisins and the freshly shredded coconut. Fry for a minute until the coconut is lightly brown.
3. Now, add in the sooji rava and fry for 10 minutes. The rava is fried and done when a nice nutty smell fills the kitchen and the rava is very slightly brown. It will roughly take about 10 minutes.
4. Add in the powdered sugar and mix well for 30-40 seconds. Switch off the flame.
5. Add in 1/4 cup of boiling hot water to the mixture and mix well to combine. Add more water if the mixture is crumbly. Dont add all of the 1/2 cup water at once. Wait for 2-3 minutes and form laddus the size you prefer. If the laddus crumble in your hand, add a couple of tablespoon of hot water to loosen the mixture.
6. Wait for the laddus to completely cool. Store the laddus in a jar with a lid. The laddus will last for 2 days at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Desserts
• Cuisine: South Indian, Tamilnadu