Wednesday, January 30, 2013

Batata Phova

Typical Maharastrian tasty breakfast snacks, Kaanda Phova and Batata Phova are widely popular down South as well. We make them in two ways. One is the typical Maharastrian style with turmeric powder as the flavouring agent. Other type is using Sambar powder for that Southern touch. Here is the Maharastrian version with a slight twist!
Batata Phova

Thick Phova(As shown in the pic below) - 2 Cups
Onions - 2 medium Chopped
Potatoes - 2 medium boiled, peeled and diced
Oil - 3 Tsp
Mustard seeds - 1 Tsp
Urad daal - 1 Tsp
Curry leaves - A sprig
Green Chillies - 4 cut into small bits
Turmeric powder - 1/2 Tsp
Salt - To Taste
Sugar - 1 Tsp(Optional)
Grated coconut - 1/2 Cup
Lemon - 1

Coriander leaves - A handful, chopped
Phova used
Version 2
Wash and soak phova in enough water for 30mins.
Dran, squeeze out extra water and keep aside.
Heat oil in a kadai. Add mustard seeds and let them splutter.
Add urad daal and fry till golden.
Add curry leaves and green chillies. Frt well till chillies turn whitish.
Now add the chopped onions and fry till golden.
Add turmeric powder and fry.
Now add the boiled potato pieces and fry.
Add the soaked phova, salt to taste and sugar.
Toss the contents well on high flame so that all the ingredients are well blended.
Add grated coconut, squeeze lemon and keep frying for 3-5 mins.
Finally garnish with chopped coriander leaves and serve hot.

Note: You may also add cumin seeds in the seasoning. Typical Maharastrian type of phova preparations contain cumin seeds as essential ingredient.

If you are adding sambar powder, you may add one teaspoonful per plate approximately or according to taste.

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