One of the things the Indians are great at it is double carbs. Bateta powa (or poha) is a Gujarati snack made from cubed potatoes fried up with ginger, curry leaves, mustard seeds and chillies before being joined by powa – flattened rice – spicy, comforting double carbs at their very best. This is a great dish to make if you’ve made a few homemade (hopefully Gujarati) curries and want to try something a little different.
Bags of powa, sometimes called poha or flaked rice, can be bought in most Asian supermarkets and they keep for ages in an airtight container stored in a cool, dark place. If you can’t find them locally then Spices of India sell it online.
Update: recipe updated 19.11.17 to include the right quantities of potato and powa!
Bateta Powa – Potatoes with flattened rice
serves 2 as a main meal, or 4 as a snack/starter
200g of new potatoes, diced (skin on)
1 tsp of black mustard seeds
1 tsp of cumin seeds
1/2 tsp of dried chilli flakes or 1 small dried chilli
1/2 onion, finely chopped
1/2 inch piece of fresh ginger, grated
1 clove of garlic, finely chopped or minced
4 dried curry leaves
1/4 tsp turmeric
1/2 green chilli, diced
juice of half a lemon
fresh coriander, approx 1 tbsp, chopped
red skinned peanuts (optional)
Put the powa in a shallow bowl and fill with warm water, wash with a few changes of water and then soak in more water for 10 minutes. Drain and set aside until needed.
In a large, shallow saucepan heat some vegetable or light olive oil at a high heat. Once hot add the mustard seeds, cumin seeds and dried chilli. When the mustard seeds pop add in the onion, potato, ginger and garlic and curry leaves. Season with salt.
Reduce the heat and cover with a lid, cook on a moderate heat for 15 minutes until the potatoes are cooked through.
Add in the turmeric, green chilli, coriander, lemon and peanuts if using. Then add in the powa. Cover and cook for another 5 minutes.
Serve in bowls with some Indian pickle (attana) or, in our modified Western way, with a dollop of ketchup! It works!