Throughout Gujarat, people eat the traditional morning dish known as Bataka Paua recipe. A typical poha dish takes on a new flavor when chopped potatoes are included. Black pepper powder, which is added right before turning off the flame to give the paua a chatpata flavor, is the recipe’s secret ingredient. A traditional fragrant dish called Bataka poha, which is made from flattened rice (paua) cooked with green chilies, curry leaves, and other aromatic spices, is regarded as a nutritious breakfast.
Describe Poha
Poha, also known as pohe, has two distinct meanings. The first is the component, flattened rice, and the second is the Bataka Paua recipe or meal I’ve provided here.
1. Rice that has been battered or flattened
Poha is also known as beaten rice, flattened rice, or parched rice. The rice grains are parboiled and then flattened to create beaten rice.
These resemble thin, crisp, dry flakes that are simple to break or crumble. Flattened rice requires little to no cooking in recipes.
Poha is called paua (Konkani), avalakki (Karnataka), aval (Tamil & Malayalam), atukulu (Telugu), chira (Bengali), paunva (Gujarati), and paua in Hindi, among other names in other regional Indian languages.
Poha softens when soaked in any liquid (such as milk or water). They can therefore be consumed raw after soaking or slightly cooked.
Additionally, they are roasted or fried to create fast snacks like Poha Chiwda.
We can readily find flattened rice in India. They make any cuisine easy to prepare.
If you reside outside of India, you can get flattened rice online or in an Asian or Indian grocery store.
According to their thickness, there are generally two varieties of poha available on the market. The first is a paper-thin variation, while the second is a thicker one.
While they can be substituted for one other in certain recipes, the thicker poha must always be used in this one.
Additionally, we have brown or crimson poha (made from red or brown rice). Even for this morning dish, you may use them.
2. Bataka Paua RecipeÂ
A healthy breakfast recipe is a paua. Pohe is essentially produced by combining flattened rice with a blend of seasonings and onions.
The poha dish is absurdly simple to prepare. You may add boiling peas, grated carrots, roasted peanuts, cashews, coriander leaves (cilantro leaves), and shredded coconut to it to make it more nutrient-dense.
The recipe has several iterations. For instance, you can either cook or simmer potatoes if you’re adding them. Indori Poha, which includes fennel seeds as one of the spices, is another delectable variation.
Bataka Paua Recipe | Bataka Paua | Bataka Poha Recipe
Equipment
- 1 cooking spud
- Bowl
- One nonstick frying pan
- Knife
- 1 Sieve
Ingredients
For Making Bataka Paua Recipe
- 3 Cups POHA Â (Flattened rice)
- 2-3 Tbsp OIL
- ½ Tbsp CUMIN SEEDS
- ½ Tbsp MUSTARD SEEDS
- 2 Piece GREEN CHILLI
- 10-12 Piece CURRY LEAVES
- 2 Tbsp PEANUTS
- 2 Piece POTATO MEDIUM-SIZED (DICED)
- 1 Piece ONION (CHOPPED)
- 1 Tbsp SUGAR
- SALT TO TASTE
- ½ Tbsp TURMERIC POWDER
- A SMALL HANDFUL FRESH CORIANDER
- 1 Tbsp LEMON JUICE
- WATER A SPLASH
Instructions
Making Bataka Paua Step By Step
- 1st step making Bataka Paua Recipe, In a large bowl, add the poha, make sure that the poha that you are using are of the thick variety & they should be old. We use a variety of thick poha & it's slightly aged poha too. It is very important that you use thick poha only. The other variety of Poha that are available are the thin ones, that are used in Chivda, If you use them, then they will become mashed & mushy & you will not enjoy having them. So thick & aged poha is very important.
- Add water into the bowl & gently wash the poha by mixing them in the water, then immediately strain the poha using a sieve, let the poha rest in the sieve for 8-10 minutes.
- While the poha is resting you can start the further cooking process.
- Set a pan over high flame, once the pan gets hot, add the oil & heat it well.
- Further add cumin seeds, mustard seeds, green chill, curry leaves & peanuts, mix well & cook over low flame briefly.
- Then add the potatoes. while stirring cook the potatoes till they are 50% cooked & in this process our peanuts will get nicely fried too.
- So, within 4-5 minutes, our potatoes will be half done, and they will get slightly brown too. At this stage, add 1 chopped onion, & I'm adding 1 tsp sugar here, adding sugar gives an amazing flavor.
- Now, stir & cook the onions until they start browning up a little bit.
- When the onion turns almost light golden brown the potatoes will also be cooked perfectly, lower the flame at this stage & add salt & turmeric powder, mix it well.
- Add the soaked paua along with fresh coriander & lemon juice, and stir everything very gently. You have to stir it with very light hands. Here, if you stir very vigorously, then the paua might break apart, So, keep in mind to stir with light hands, until all the paua turns yellow, & cook it just for 1-2 minutes.
- Further, add a splash of water over the poha & cover the pan with a lid, switch off the flame & let the poha rest for 3-4 minutes. What happens when you do this step is that the water will convert into steam, & our Bataka poha recipe will become very moist & not feel dry when you eat it. & the poha tastes amazing.
- Remove the lid after 3-4 minutes & sprinkle some freshly chopped coriander.
- Your batata paua recipe is ready, garnish with some grated coconut while serving.
Video
Notes
- Texture: When paua flakes are soft enough to be cooked, they can be tested by pressing a little amount of them after washing them. If they are hard or dry, add a few splashes of water and gently combine.
- Rinsing: I never soak these flakes in water; I always rinse them in a sieve or colander under running water. Rinsing readily softens them.
- Vegetables: You may add shredded carrots or cooked peas to the paua dish to make it more nutrient-dense.
- Garnish: I prefer to add freshly shredded coconut, but it's not required. Don't omit the coriander leaves and do add them.
- Poha varieties: The recipe may be made with either red or white paua.
Making Bataka Paua Recipe Step by Step
1. 1st step making Bataka Paua Recipe, In a large bowl, add the poha, make sure that the poha that you are using are of the thick variety & they should be old. We use a variety of thick poha & it’s slightly aged poha too. You must use thick poha only. The other variety of Poha that are available are the thin ones, that are used in Chivda, If you use them, then they will become mashed & mushy & you will not enjoy having them. So thick & aged poha is very important.
2. Add water into the bowl & gently wash the poha by mixing them in the water, then immediately strain the poha using a sieve, and let the poha rest in the sieve for 8-10 minutes.
3. While the poha is resting you can start the further cooking process.
4. Set a pan over a high flame, once the pan gets hot, add the oil & heat it well.
5. Further add cumin seeds, mustard seeds, green chill, curry leaves & peanuts, mix well & cook over low flame briefly
6. Then add the potatoes. while stirring cook the potatoes till they are 50% cooked & in this process our peanuts will get nicely fried too.
7. So, within 4-5 minutes, our potatoes will be half done, and they will get slightly brown too. At this stage, add 1 chopped onion, & I’m adding 1 tsp sugar here, adding sugar gives an amazing flavor.
8. Now, stir & cook the onions until they start browning up a little bit.
9. When the onion turns almost light golden brown the potatoes will also be cooked perfectly, lower the flame at this stage & add salt & turmeric powder, and mix it well.
10. Add the soaked paua along with fresh coriander & lemon juice, and stir everything very gently. You have to stir it with very light hands. Here, if you stir very vigorously, then the paua might break apart, So, keep in mind to stir with light hands, until all the paua turns yellow, & cook it just for 1-2 minutes.
11. Further, add a splash of water over the poha & cover the pan with a lid, switch off the flame & let the poha rest for 3-4 minutes. What happens when you do this step is that the water will convert into steam, & our Bataka poha recipe will become very moist & not feel dry when you eat it. & the poha tastes amazing.
12. Remove the lid after 3-4 minutes & sprinkle some freshly chopped coriander.
13. Your batata paua recipe is ready, garnish with some grated coconut while serving.
