Healthy simple and Easy Vegetarian Western Indian Breakfast – Potato Poha( Veggie Riceflakes)

Hi everyone,

Most of my recipes are all passed on by my mother to me as usually is in most Indian families. We watch our moms cook as we grow up, then start helping them and train under them on a daily basis eventually we cook on our own…

Less than 20 minutes —- Here is a simple popular and common but Healthy, vegetarian breakfast recipe from western India.

Recipe  (from western India)

Vegetarian Bataka Pauna. (Rice flakes with onions and potatoes)

Preparation time: 5-6 min

Cooking time: 10 -12 min

Serves: 2 for breakfast evening snack and/or Lite lunch.


–          One cup of pounded rice flakes (known as thin/thick “Poha” in Indian stores)

–          One small potato peeled and diced into thin small squares

–          One small Onion peeled and diced into thin small squares

–          One teaspoon of olive or any regional oil

–          Salt to taste

–          ¼ spoon Green chilli/ginger paste (finely grinded paste or small 1 green chili finely chopped)

–          ¼ teaspoon Turmeric

–          ¼ teaspoon Whole mustard seeds

–          Pinch of asafoetida (optional) known as “Hing” in Indian stores

–          1-2 Curry leaves(optional or if available)

–          1 teaspoon of lemon juice

–          ¼ teaspoon of sugar

For Garnish

–          pinch of finely chopped fresh coriander

–          ¼ teaspoon of shredded coconut

–          ½ teaspoon of cut tomatoes

Method of Preparation:

Heat oil in a medium pan, add mustard seeds, when they pop, add curry leaves and asafoetida (hing). Quickly add cut potatoes and onions and add some water and a pinch of salt with a pinch of turmeric. Stir to mix. Cover and cook on medium heat for about 4-5 minutes until potatoes are cooked. Stir occasionally to make sure it does not stick to pan and make sure to have some water in it until cooked.

While the vegetables are cooking, take a large pan add the thin pounded rice in it and lightly moisten all the rice flakes with water- moist enough to be wet but not too wet that it will get lumpy. Add salt, some turmeric, green chili or chili paste mix all ingredients with hand so it all spreads evenly. Set aside till veggies are cooked. Add the pounded rice to the cooked veggies and mix it thoroughly. Add sugar and lemon juice, stir again and cover to very low heat for about 3 minutes. Check, stir and mix again. Cover for another 1-2 minutes. It should look evenly light yellow in color when done.

Remove from heat and serve on a dinner plate. Garnish with some finely chopped tomatoes, freshly grated coconut and green coriander in the same order on top.

 Enjoy with tea, coffee or plain water or juice.



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