- 2 cups Fove/ beaten rice 2 onions chopped finely (drop this if you make Batat Fove) 3 green chillies 1 teaspoon mustard seeds 1 pinch of hing/ asafoetida ¼ teaspoon badishep/ saunf/ aniseeds(drop this if you make Batat Fove) 1 teaspoon turmeric powder 1 teaspoon jeera powder 1 medium potato boiled cut into small pieces (you may use raw potatoes for Kande Pohe) 8 curry leaves 1 tablespoon grated coconut 2 teaspoon lemon juice 1 pinch of sugar 1 ½ tablespoon Oil for cooking
Batat Fove is a beaten rice preparation with Batata or Potatoes that is a healthy snack rich in fibre and nutrition popular on Diwali/ Deepavali morning.
This snack is made “Shivrak” i.e. without onion on the holy occasion of Diwali, but is also a popular snack throughout the year made with onion and can be made in a jiffy. This recipe is called “Kande Pohe” in Maharashtra.
Lavish use of oil can make the snack more tasty but health conscious people can use it sparingly.
- Wash the Fove/ Pohe/ Beaten rice only once and drain the water. Keep it aside for 5 – 10 minutes. Run your fingers through the Fove so that each grain is separate.
- In a small cup add 1 teaspoon water, salt, sugar, turmeric powder, jeera powder.
- Add the above mixture to the Fove and mix thoroughly.
- Heat 1 ½ tablespoon oil in a pan, add mustard seeds and hing. Once the mustard seeds crackle, add curry leaves, green chillies.
- Now add the onions and fry till pink in colour (skip if you are making the “Shivrak” version i.e. without onion). When making the dish with onion you can use a raw potato. In that case add the raw potato pieces to the onion so that it gets cooked well. Add aniseeds.
- If you are making the “Shivrak” version without onion, then you will need to use boiled potatoes at this stage. Don’t and Aniseeds.
- Finally add the Fove/ Pohe/ Beaten rice and mix well. Adjust the salt to your liking.
- Sprinkle lemon juice & mix well.
- Add the grated coconut & garnish with chopped coriander/ cilantro leaves.