Recipe

Instructions
Preparing the Special Masala:
1. Roasting Spices:
- Heat the whole spices (except bay leaves and nutmeg) on low flame until they give a nice
aroma.
- Tip: Stir continuously to avoid burning the spices.
- Break the bay leaves into pieces and add them to the pan, roasting for another 1-2
minutes.
- Turn off the flame and let the spices cool down completely.
- Precaution: Ensure the spices are completely cool before grinding to get a fine powder.
- Grind the cooled spices along with 1/4 teaspoon nutmeg powder, 1/2 teaspoon sugar, 1/2
teaspoon chaat masala, 1/2 teaspoon aamchur powder, 1/4 teaspoon hing, 1/4 teaspoon
turmeric, 1/2 teaspoon regular salt, and 1 teaspoon Kashmiri red chili powder into a fine
powder.
2. Storage:
- Store the masala in an airtight container. It can be kept in the freezer for 3-4 months or
outside for 1-2 months.
- Tip: This masala can be used for bhel, chaat, khakra, and other snacks.
Preparing the Poha:
1. Washing Poha:
- Take 3 cups of poha and wash it thoroughly. Let it dry for a while to ensure all the excess
water is drained out.
- Tip: Use a colander to drain water quickly and efficiently.
- Add 2 teaspoons of sugar, 1.25 teaspoons of salt, the juice of 1 lemon, 1 teaspoon of
turmeric powder, and 1/2 cup of finely chopped coriander leaves.
- Mix it gently with your hands. If the poha feels dry, sprinkle some water and mix again.
Let it rest.
- Precaution: Be gentle while mixing to prevent the poha from breaking.
Preparing the Batata (Potato) Mixture:
1. Frying Peanuts:

- Heat 4.5 tablespoons of oil in a pan and fry 1/3 cup peanuts until golden brown. Remove
and set aside.
- Tip: Stir peanuts frequently to ensure even frying and prevent burning.
2. Cooking the Spices and Vegetables:
- In the same oil, add 1.25 teaspoons mustard seeds, 1 teaspoon cumin seeds, and 1/2
teaspoon asafoetida.
- Add 4-5 curry leaves, 5-6 chopped green chilies, and 1 large chopped onion. Cook until
the onions turn pink.
- Tip: Add a pinch of salt while frying onions to speed up the cooking process.
- Add 1 large chopped potato, 1/2 teaspoon turmeric powder, and salt to taste. Cover and
cook for 4-5 minutes until the potatoes are done.
- Precaution: Stir occasionally to prevent sticking and ensure even cooking.
Mixing and Steaming:
1. Combining Ingredients:
- In a large utensil, mix the prepared potato mixture with the soaked poha.
- AHdd the fried peanuts, saving some for garnish, and mix well.
- Tip: Use a large spoon or spatula for mixing to ensure everything is evenly combined.
2. Steaming:
- Place the utensil with the poha mixture in a steamer and steam for 5-7 minutes on high
flame.
- Tip: Steaming ensures the poha stays soft and does not dry out upon cooling.
- Precaution: Ensure the steamer has enough water to avoid drying out the poha.
Garnishing:
1. Final Touches:
- Sprinkle some of the special masala on top.
- Garnish with sev, chopped coriander leaves, pomegranate seeds, finely chopped onions,
and a squeeze of lemon juice.
- Tip: Garnish just before serving to maintain the crispiness of the sev.
Conclusion
Enjoy your delicious Batata Poha, prepared in a unique way that keeps each grain separate
and ensures it stays soft even after cooling down. If you liked this recipe, share it with your
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feedback.