{"id":366,"date":"2015-05-21T06:26:38","date_gmt":"2015-05-21T06:26:38","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=366"},"modified":"2022-10-30T04:10:54","modified_gmt":"2022-10-30T04:10:54","slug":"batata-poha","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/batata-poha\/","title":{"rendered":"Batata Poha"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-368\" src=\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/poha.jpg?resize=474%2C356&#038;ssl=1\" alt=\"\" width=\"474\" height=\"356\" srcset=\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/poha.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/poha.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/p>\n<p>Serves 4<br \/>\nTime taken: 30-40 min<br \/>\n<b><\/b><\/p>\n<h3><b>Ingredients<\/b><\/h3>\n<p>2 cups thick poha<br \/>\n1 onion, chopped<br \/>\n2 potatoes, chopped small<br \/>\n\u00bd cup roasted peanuts<br \/>\n2 green chilies<br \/>\n2 tbsp chopped coriander leaves<br \/>\n4 tbsp freshly grated coconut (or dessicated coconut)<br \/>\n\u00bc tsp turmeric powder (haldi)<br \/>\n\u00bc tsp mustard seeds<br \/>\n\u00bc tsp cumin seeds<br \/>\n\u00bc tsp asafetida (Hing)<br \/>\n1 tsp oil<br \/>\nSalt<br \/>\nWater<\/p>\n<h3><b>Instructions<\/b><\/h3>\n<ul>\n<li>In a bowl, soak poha in enough water to cover the surface and a few millimeters above.<\/li>\n<li>I like my poha soft, so I let it sit for half an hour, or until all the water is soaked. If you like it tougher, then drain out the water and let it sit for about 10 minutes.<\/li>\n<li>Heat oil in a pan and add the mustard and cumin seeds.<\/li>\n<li>When they splutter, add the asafetida, onion, stir and add potatoes.<\/li>\n<li>Cook until the potatoes are done.<\/li>\n<li>Add groundnuts and stir until they brown.<\/li>\n<li>Add the poha, turmeric powder, chili powder and salt. Mix well.<\/li>\n<li>Serve garnished with coriander leaves and coconut. I also like to top it up with <em>farsaan<\/em> or <em>namkeen<\/em>.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Variation:<\/strong>\u00a0You can skip the potato and add extra onion to make it <em>kanda poha<\/em>. However, my personal favourite version of this is with lots of vegetables. I frequently add carrots and peas along with the potatoes and love the final result.<\/p>\n<p>I also love to garnish it with pomegranate, raw onion, coriander, grated coconut and <em>namkeen <\/em>or <em>sev.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4 Time taken: 30-40 min Ingredients 2 cups thick poha 1 onion, chopped 2 potatoes, chopped small \u00bd cup roasted peanuts 2 green chilies 2 tbsp chopped coriander leaves 4 tbsp freshly grated coconut (or dessicated coconut) \u00bc tsp turmeric powder (haldi) \u00bc tsp mustard seeds \u00bc tsp cumin seeds \u00bc tsp asafetida (Hing) &hellip; <a href=\"https:\/\/www.ashwita.com\/food\/batata-poha\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Batata Poha<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,3],"tags":[34],"class_list":["post-366","post","type-post","status-publish","format-standard","hentry","category-allposts","category-breakfast","tag-comfort-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-5U","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=366"}],"version-history":[{"count":1,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/366\/revisions"}],"predecessor-version":[{"id":581,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/366\/revisions\/581"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}