This is a gluten free , vegan and super comforting dish that is ideal for a simple and savory weekend breakfast or as a yummy snack. The Gujarati name for this dish is Bateta Poha, poha is easy to digest, rich in iron and provides you with a full feeling far longer than a stick of celery would! If you do not want to have double carbs you can make this without the potatoes, Give it a go and I assure you it will change your breakfast forever!
Ingredients
- 1 medium Potato
- 3 tbsp olive oil
- 1 tsp Black Mustard Seeds
- 1 tsp Cumin Seeds
- 5 small Curry leaves
- 1 1 cm cube Fresh ginger
- 2 medium Fresh chillies
- 1 tsp Turmeric
- 1 tsp Salt According to taste
- 1/2 tsp red chilli powder
- 1 1/2 tsp cumin and coriander powder
- 10 tbsp Flattened Rich if you go to any Indian store and ask for Poha
- 2 tbsp Peanuts
- 1 tbsp cashew nuts
- 4 tbsp Sweet corn
- 1 handful Coriander
- 1 Large Lemon
Instructions
- Peel and cut the potato into small cubes Peel and finely cut ginger Finely cut green chillies Roughly chop coriander
- In a bowl add poha and wash and rinse with warm water 3 times Then submerse the poha in warm water for 10 minutes
- In a pan add 2 tbsp of olive oil and cook off the diced potatoes for 5 minutes till they are cooked through. Take then out of the pan
- Add to the pan 1 tbsp of olive oil once warm add 1 tsp black mustard seeds 1 tsp cumin seeds when they start popping lower the heat.
- Add the curry leaves, fresh chillies and ginger stir till ginger is slightly brown
- Drain the water from the poha and add the poha to the pan
- Add back the cooked potato cubes
- Add 1 tsp salt, 1 tsp turmeric, 1/2 tsp chilli powder, 1 1/2 cumin and coriander powder and stir till everything is mixed well
- Add peanuts, cashew nuts, sweetcorn and chopped coriander
- Then squeeze a full lemon into the poha cook for 5 minutes and turn off the heat and let the pan sit for 5 minutes so the flavours absorb.
- Serve with a slice of lemon
