Bataat Fov | Potato Poha | Avalakki Bhaat

Bataat fov or savory flattened rice to which potato is added. This poha with potato is a Goan snack. This can be made for breakfast or evening snack.

Poha is known as fov in Goa. In South India, it is known as Avalakki. Different places have different names for beaten rice. Bataat fov or batata fov is a delicious dish made in Goa for different occasions. This dish is made with beaten rice or flattened rice. This dish is also known as kanda poha in Maharashtra. Do not add onion if you are making no onion no garlic version.

Flattened rice is made by par boiling rice and later flattened so that it can be consumed with little or no cooking. The rice flakes swell when it is added to liquid like water or milk. The flakes are available in different types of thickness. For today’s Goan potato poha recipe, we have used medium thickness beaten rice flakes.

Since flattened rice absorbs any type of liquid, we can make different types of dishes like beaten rice in coconut milk or nalla rosanche fov. We can also make beaten rice in curd or dhaiyanche fov and beaten rice in milk doodanche fov.  Beaten rice can also be made by mixing it in jaggery. This is known as godanche fov.

Flattened rice is a very healthy breakfast and snack option. I used to feel that eating beaten rice is equivalent to eating rice. But I was wrong. Eating beaten rice is equivalent to eating oats as it has numerous health benefits. It digests very easily too.

Ingredients to make potato poha:

• Flattened rice: Good quality flattened rice should be used in this recipe. You can either use white flattened rice or red flattened rice in this poha recipe. Do not use very thin beaten rice, use beaten rice of medium thickness.
• Potato: A medium sized potato should be used in this recipe.
• Peanuts: Few peanuts or groundnuts can be used. This is optional.
• Onion: Use red onion to make this healthy savory snack.
• Coconut: Freshly grated coconut can be added for garnishing. This is optional ingredient. Also grated coconut can be avoided if peanuts are added.
• For tempering: We use mustard seeds, cumin seeds, curry leaves, urad dal (black gram dal), asafoetida (hing), green chili or dry red chili is used for tempering.
• Turmeric powder: This is the ingredient which is added to almost every Indian savory recipe. This imparts a nice yellow colour to the recipe and enhances the flavour too.
• Sugar: Little bit of sugar enhances the taste of this Goan poha recipe.

How to make poha recipe with potato?

• Wash the beaten rice and keep aside for minimum 30 minutes.
• Add oil in a wok or kadai. Fry the chopped potatoes and keep aside.
• In the same pan, fry peanuts and keep aside.
• Continue in the same kadai, if needed add little oil and then add mustard seeds. When they flutter add asafoetida and curry leaves.
• Fry for 1 minute.
• Add onion and sauté till onion turns pinkish. Add chopped green chili and fry for 1/2 minute.
• Mix fried peanuts and potato pieces. Add turmeric powder and sugar. Mix well.
• Add the beaten rice and salt to taste and mix well.
• Garnish with grated coconut and chopped coriander leaves.

The usual occasion when fov is prepared is on the eve of Diwali. It is believed that Lord Krishna went to fight with daemon Narkasura. When he returned victorious, he was offered bataat fov. So, every year on the eve of Diwali we Goans prepare different types and different varieties of poha.

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5 from 10 votes

Bataat Fov | Potato Poha

Bataat fov or savory flattened rice to which potato is added. This poha with potato is a Goan snack. This can be made for breakfast or evening snack.

Prep Time30 minutes mins

Cook Time15 minutes mins

Servings: 4 people

By: Raksha Kamat

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 & 1/2 cups beaten rice / poha
• ▢ 1 medium sized potato peeled and chopped into small pieces
• ▢ 1 & 1/2 medium sized onion finely chopped
• ▢ 1/4 cup groundnuts
• ▢ 1/2 teaspoon turmeric powder
• ▢ 1 green chili finely chopped
• ▢ 2 tablespoon grated coconut for garnishing
• ▢ 1 teaspoon sugar
• ▢ 2 tablespoon chopped coriander leaves for garnishing
• ▢ 1/4 cup oil
• ▢ To taste salt

For tempering:

• ▢ 1/2 teaspoon mustard seeds
• ▢ ½ teaspoon jeera / cumin seeds
• ▢ 10-15 curry leaves
• ▢ 1/2 teaspoon urad dal / black gram dal
• ▢ A pinch asafoetida / hing

Instructions

• Wash the beaten rice and keep aside for 30 minutes.
• Add oil in a wok or kadai. Fry the chopped potatoes and keep aside.
• In the same pan, fry groundnuts and keep aside.
• Continue in the same kadai, add mustard seeds. When they flutter add asafoetida and curry leaves.
• Fry for 1 minute.
• Then add onion and fry till onion turns pinkish. Add chopped green chili and fry for 1/2 minute.
• Add fried peanuts and potato pieces. Add turmeric powder and sugar and mix well.
• Now add the beaten rice and mix well. Add salt to taste and mix.
• Garnish with grated coconut and chopped coriander leaves.

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Note: This post was published on 25th July 2012 and is republished with new images.