Aloo poha or batata poha are popular poha varities but I have given it a twist by baking washed and cleaned potatoes with stuffed poha and cheese. It was such a delicious brekfast and was far far better than the mundane poha we have every week.
My first tryst with Jacket potato was in London when we would eat lunch from a single food truck every day while at work because we had no canteen in office. Weather used to be cold always, like always and I would crave anything hot as soon as I stepped out. The food truck had very limited options for Vegetarians (Yes, I WAS a vegetarian before, a long story for another post and another day!).
People in London love potatoes and I was happy that I could get one hot Vegetarian dish from the food truck and that always almost used to be Jacket potato. Wait, there is more! The jacket potato were served with a helping of baked beans and egg sometimes. The first day I tasted it, I literally wanted to run back home and get a pickle jar, it was so bland! No Salt, No taste, Only Starchy but Hot Potatoes!
To remedy it, I used to carry salt and pepper everyday to lunch and eat it just because it was hot! Now, whenever I make jacket potatoes at home, it reminds of the food truck and how I would love for him to try my version! This is one such yummy and quick version of my BELOVED (Sarcasm guys!) jacket potato recipe.
Too much jacket potato? Let me draw the focus back to the hero recipe here and which is our humble aloo poha. Batata poha or aloo poha recipe is a part of a 4 unique recipe series of Poha. See the recipe video. You may also want to check other innovative and equally good breakfast recipes with Poha, Indori Misal Poha, Poha Breakfast Nutri Bowl, Poha Energy Wheels
Jacket Potato Poha | Baked Aloo Poha recipe
Aloo poha or batata poha are popular poha varities but I have given it a twist by baking washed and cleaned potatoes with stuffed poha and cheese.
- 1 cup Poha or Flattened Rice or Beaten Rice medium thick
- Salt to taste
- 1 tsp Lemon juice
- 1 tsp Sugar
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1 Green chili
- 1/2 cup Onion finely chopped
- Curry leaves few
- 1/4 cup Peas steamed
- 1/2 tsp Turmeric powder
- 1/4 cup Coriander leaves finely chopped
For Jacket Potato
- 2 Potatoes big
- 1 tbsp Oil
- Salt to taste
- 1/2 cup Finely chopped vegetables purple cabbage and carrots
- 2 tbsp Coriander mint chutney
- 1/2 cup Cheese grated
- Sale and Pepper as per taste
- 1 tsp Red chili flakes
- Ketchup for garnish
Wash Poha in water two to three times. Drain well. Add salt, lemon juice and sugar. Mix and keep side.
In a pan, add oil and once it's hot add cumin seeds. Once the seeds splutter, add green chili and onions. Fry well until translucent.
Add curry leaves, peas (steamed) and turmeric powder. If using fresh peas, then cover and cook for a couple of minutes until the peas are soft.
Mix well and then add the seasoned poha. Mix well and add fresh coriander. Cover and cook at this point on low heat until the poha is soft and aromatic.
For Jacket Potatoes
Par boil whole potatoes (in a pressure cooker for two whistles). Cut them into two halves from the center.
Drizzle some oil and salt. Cover with aluminum foil and bake in a pre heated oven at 200 degree C for about 15 minutes or until soft and done.
Scoop the baked potatoes using a spoon to make a hollow in the center.
Fill the center with poha, grated vegetables, green chutney, grated cheese, salt, pepper and red chili flakes.
Cover with foil again and bake in the oven for 7 to 10 minutes at 200 degree C.
Once the cheese has melted, remove the foil and broil on the top oven shelf for 5 minutes.
Serve hot with ketchup drizzled on top.