Bataka poha and how it unblocked my creativity blockage!
Creativity blockage – the last thing you want to experience in this entire world! Believe me – it is just horrible. You get like tons of ideas at one time and you are so confused that whatever you do, goes wayyy down. You feel like you are losing control over everything and before you know, you are doing stress eating – well at least I did.
You even enjoy eating Mac and Cheese (Yes, the one from that blue packet) for lunch everyday and you even love store-bought sauces/spreads. Which NORMALLY will make me feel guilty but No it did not. And that’s why it was even more dangerous. In the end all of this made me homesick. But there was no way I can go back all the way to India but thanks to Skype and some proper authentic recipes of my mom that helped me to get out of this coma.
Talking about homesickness, my mom always makes this poha on almost every Sunday for breakfast. Sunday is a day when everyone is home, relaxed and enjoying their one day off. So I thought why not make Bataka Poha aka Potato poha? My all time favorite comfort food. Great for breakfast, brunch, lunch, snack or even for dinner. Poha means flattened rice that is rinsed and drained in water and mixed in with lottts of tempered vegetables, nuts and flavorful of spices. Little bit of everything in just one bite. That’s what comfort food means to me. See food does wonders! And it really did. I felt real good and of course some shopping doesn’t hurt, does it? haha
One thing I have to tell you is that this is a super easy to make comfy and flavorful recipe. I know you will love it. So here’s what you need.
Total time: 25-30 mins
- 2 cups thick poha (flattened rice)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Sesame seeds
- 6 to 8 Curry leaves
- 4-5 Dried red chilies
- A pinch of Asafetida (hing)
- 3 to 4 chopped hot Green chilies
- ½ cup chopped Onions
- 2/3 cup Bataka aka potatoes, peeled and cubed
- ½ cup chopped Tomatoes
- ½ cup shredded Cabbage (optional)
- ½ cup chopped Carrot (optional)
- ½ cup Green peas (optional)
- 1 clove of Garlic chopped (optional)
- 1 tsp Turmeric powder
- 1 ½ tsp Coriander-cumin powder
- ¼ – ½ tsp Chili powder (optional)
- ¼ tsp of Clove-cinnamon powder (my magic ingredient)
- 2 tsp Sugar (use less if you prefer)
- 1 Tbsp Lemon juice
- 1 ½ Tbsp – 2 Tbsp canola/vegetable oil
- Salt to taste
- ½ cup chopped Cilantro (take some out to garnish)
- ¼ cup red skinned Peanuts
- Place the poha in a colander and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.
- Heat the oil in a non-stick pan and lightly sauté peanuts and take them out as soon they turn golden brown.
- Now add the mustard seeds and cumin seeds. Once it starts to crackle, add asafetida along with curry leaves, green chilies and half the turmeric. Sauté for 30 seconds and add chopped potatoes. Season with salt and mix well. Cover and cook on medium heat until potatoes are almost cooked for about 7 minutes. After 7 minutes remove the lid and add onions and all other vegetables (except tomatoes) along with chopped garlic and cook for another 5 minutes – covered. Stir in between.
- Once vegetables are tender it’s time to add poha that we rinsed in water. Add poha along with all the other spices and tomatoes. Mix everything well and cook for 5 more minutes – covered and stir in between.
- And it’s done! Tadaa…told you it’s super easy to make. Garnish with peanuts and chopped cilantro and drizzle some lemon juice if you prefer and enjoy with hot tea or coffee.
Tip: So when I make poha, I make it in large quantity so I can have it all week along any time of the day. And it is perfectly fine for a week in refrigerator. When you want to re-heat it, sprinkle some water before heating it.