To begin making the Aloo Poha Recipe-Batata Poha Recipe, we will first rinse the poha or flattened rice under cold water and drain any excess water. Using a large strainer for washing helps ease the rinsing process.

Transfer the rinsed poha to a large bowl; stir in the turmeric, salt, sugar, lemon, asafoetida and keep aside. 

I usually use frozen peas, because it comes in handy all through the year. Simply transfer the frozen peas to a bowl, add 1/2 cup of water, a pinch of salt, cover the bowl and place in microwave for 3 to 4 minutes on high heat. The peas will get cooked. You can also cook the peas in the pressure cooker for 2 whistles and release the pressure immediately. Once cooked, drain the water and keep the peas aside. 

In a small pan; heat oil over medium heat. Add the raw peanuts and roast the peanuts on low-medium heat until it is well roasted. This process takes a good 5 minutes. ensure you roast on low to medium heat so the peanuts get roasted from inside out. If you roast on high heat then they will get dark faster from the outside and inside will remain raw.

Tip: if you have roasted peanuts already, you can use it. However, toss it slightly in oil to give the added flavour during the crackling of mustard stage.

Heat oil in a Kadai or Stir fry pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. 

Once the seeds have crackled, stir in the onions, curry leaves, ginger, green chillies and sauté until the onions are tender and become translucent. Now stir in the potatoes, add 1/4 cup of water, sprinkle a little salt and cover the pan. Turn the heat to medium and cook the potatoes until done. This will take 4 to 5 minutes.

Once done gradually stir in the poha mixture into the onion and potato mixture. Sprinkle about 3 tablespoons of water and gently stir to combine all the ingredients. 

Turn the heat to low, cover the pan with a lid and let the poha simmer for 4-5 minutes. You will notice the poha has fluffed up a little and has a little airiness. 

Once the poha is done turn off heat and stir in the freshly squeezed lemon juice, steamed peas, roasted peanuts and chopped coriander leaves. Let the aloo poha rest covered for another minute. Check the salt and sugar and taste. The poha should taste sweet, tangy and spicy. If not, add more salt, sugar, lemon juice and sprinkle little water and steam on medium heat for another 3 to 4 minutes. 

Serve the Aloo Poha along Adrak Chai and a bowl of fruits. Add some protein to your breakfast by adding sprouts, nuts, seeds or even a boiled egg or scrambled egg making the breakfast wholesome and complete.