My recipe goes back generations and I can say with absolute certainty that it’s remained a firm favourite breakfast amongst all of us! The incredible smell of tempered curry leaves and fresh ginger – green chilli paste is hard to beat! If you’re looking for a wholesome, quick, and utterly satisfying breakfast or snack, Gujarati Bateta Poha is a recipe you’ll want to try. This humble dish combines flattened rice (poha) with potatoes (bateta), tempered with fragrant spices, peanuts and topped with a squeeze of tangy lemon and a sprinkle of fresh coriander. In typical Gujarati fashion, batata poha reflects the balance of sweet, tangy, and savoury flavours that define Gujarati cuisine. Unlike its Maharashtrian cousin, the Gujarati version often carries a hint of sweetness, thanks to a pinch of sugar. You will also find varieties with onion, known as kanda poha. It’s a meal that’s light on the stomach making it perfect for mornings or as an afternoon pick-me-up. In India, bataka pauwa is often served with crunchy sev, pomegranate or other fruit.
Ingredients notes and substitutions
Full ingredients with measurements are available in the recipe card below at the end of this post Poha – also known as flattened rice or beaten rice flakes. For bateta pava we will require either thick or medium thick variety. I do not recommend using thin poha as they will become mushy when rinsed in water. Bateta – I am using white regular potatoes. Oil – use flavourless oil such as sunflower oil, rapeseed oil, vegetable oil or avocado oil. Seeds and nuts – black mustard seeds also known as rai. In the traditional recipe, peanuts are added, but if you want cashews are also a great option too. Spice powders – asafoetida or yellow powder and turmeric. Green chillies and ginger – usually bateta pava is spiced up using fresh green chillies and not red chilli powder, however if green chillies are not available you can add chilli powder. Curry leaves – are an essential ingredient in the Bateta Poha recipe because they add a distinct aroma. Fresh are best, but dried or frozen works fine too. Sugar – adding sugar to poha is optional and depends on regional preferences and personal taste. Sugar provides a mild sweetness that balances the savoury and tangy elements in poha, especially if lemon juice is used. This sweet-salty-sour combination enhances the overall flavour profile of the dish. Lemon juice – fresh or bottled. Lemon juice introduces a tangy, fresh flavour that balances the richness of the potatoes and the mildness of the poha. This brightens the overall taste of the dish, making it more refreshing. Garnish Fresh Coriander/cilantro Pomegranate arils (optional) Sev (optional) Coconut (optional) Sesame seeds (optional)
Serving suggestion
Bateta Poha is typically served hot for breakfast and no Indian breakfast is complete without a cup of piping hot masala chai. Karak chai or cardamom chai works wonders too. If serving as an afternoon snack, it’s delicious with lassi or gujarati chaas. Top the bateta poha with crispy sev and/or pomegranate arils with lots of fresh chopped coriander. My personal favourite is with chopped pineapples or tomatoes but my Mum tells me it’s even served with chikoo in India.
Storage
Refrigeration Let the cooked poha cool completely before storing. Transfer it to an airtight container and store in the refrigerator for up to 1-2 days. To reheat, warm it in a pan or microwave with a sprinkle of water to restore its texture. Freezing Personally I would not recommend freezing batata poha due to loss of texture.
Other Indian Breakfast Recipes
Thepla Muthiya Bread Pakora Seviyan Upma As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.
