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Submitted by: Ami Patel
Portion size: 1 cup
Recipe yields: 8 Servings

Why they submitted this recipe: Poha Bateta is a staple Gujarati dish from India. We eat it for breakfast, a snack with chai, and make it for travelers and visitor stopping by for a visit. My girls grew up eating this every Saturday and Sunday morning and sometimes before our busy hectic schedules when they were little. It was easy to pack and take with us because it could be served warm or at room temperature.

Ingredients

• 2 cups thick pooha (flat rice) found in Indian grocery store
• 2 medium russet potatoes, peeled and small to medium diced
• 2 tbs oil
• 1/2 tsp black mustard seeds
• 1/2 tsp asafetida
• 1-2 serrano chilis finely chopped (in mini food processor works well)
• 1-2 garlic finely chopped (in mini food processor works well)
• 1/2 tsp salt
• 1/2 tsp turmeric
• Chopped cilantro to add on top optional:
• 1/4 cup golden raisins
• 1/4 cup cashews or peanuts, or a combination of both; to add extra protein, add diced and chopped
• 1 cup tofu cubes once the potatoes have been cooked.

Directions

1. Heat oil and once heated, add mustard seeds, hing and turmeric.
2. Add potatoes and cook until slightly browned on some sides and cooked through. Add tofu if adding and cook for about 5 mins.
3. While potatoes are cooking, take the pooha into a colander and run a spray of water through it, making sure not to make it mushy (it should still retain its shape)
4. Add the wet and drained pooha with the potatoes and the rest of the ingredients including any options.
5. Mix thoroughly and adjust salt and spice level. Enjoy warm or cold.

Notes

Vegan? Yes
Vegetarian? Yes
Contains pork? No
Contains alcohol? No