Are you tired of the same old morning breakfast and looking for a quick, tasty change? This Besan Batata Poli Recipe is exactly what you need! Also known as a savoury gram flour and potato pancake, this Maharashtrian breakfast dish is extremely easy to make and requires very basic ingredients from your kitchen.
Whether you want a quick fix for a rainy day when there are no vegetables at home, or need a fast lunch box option for the kids, this crispy Besan Batata Poli is the perfect choice. The combination of freshly grated potato, crunchy onions, and a perfectly spiced besan batter creates a delicious flavour profile. Plus, the addition of rice flour makes the edges beautifully crispy! Read on to discover the simple step-by-step guide to making the best Besan Batata Poli right at home.
Also Read: Quick Batata Paratha Recipe: Tasty Maharashtrian Twist
Ingredients
- 1 medium potato (grated and washed)
- 1 small onion (finely chopped)
- 2 green chillies (finely chopped or crushed)
- 1/4 tsp carom seeds (ajwain)
- 1/4 tsp asafoetida (hing) powder
- 1 tsp coriander-cumin powder (coarsely ground)
- 1/4 tsp turmeric powder
- Salt to taste
- 1 cup gram flour (besan)
- 1 1/2 tsp rice flour
- Water (as needed to make the batter)
- 1/4 cup fresh coriander leaves (finely chopped)
- 1 to 2 tbsp oil (for roasting)
Step-by-Step Instructions
- Prepare the Potato: Peel and grate the potato. Wash the grated potato thoroughly with clean water to remove the starch, drain it, and place it in a mixing bowl.
- Add the Veggies: To the bowl, add the finely chopped onion and the green chillies. (If you don’t prefer green chillies, you can substitute them with a little red chilli powder).
- Mix the Spices: Add the carom seeds (crush them slightly between your palms before adding for a better aroma), hing powder, coriander-cumin powder, turmeric powder, and salt.
- Add the Flours: Now, add the gram flour and rice flour to the vegetable and spice mixture.
- Make the Batter: Gradually pour in a little water and mix well. The batter should not be too thick; keep it slightly thin so the poli turns out nice and crispy.
- Add Fresh Coriander: Toss in the finely chopped coriander leaves and give the batter one final mix.
- Heat the Tawa: Place a tawa (flat griddle) on the stove over medium heat. Spread a little oil over the surface.
- Pour and Spread: Pour a ladleful of the batter onto the hot tawa. Gently spread it out into a small or medium circle using your hands or the back of the spoon. Avoid making it extremely thin or too thick.
- Cook Slowly: Let it cook untouched for a few minutes on a medium flame until you see small pores forming on the top. Do not rush to flip it.
- Flip and Roast: Once the bottom is golden brown, flip the poli. Drizzle a little extra oil around the edges and press gently with a spatula so it cooks evenly.
- Serve Hot: Roast until both sides are perfectly crispy and golden brown. Enjoy your hot Besan Batata Poli!
Also Read: Crispy Potato Vadi Recipe: Easy & Delicious Tea-Time Snack
Cooking Tips for Better Results
- The Secret to Crispiness: Do not skip the rice flour, as it is the secret ingredient that gives the poli a perfectly crispy texture.
- Patience is Key: Always wait for the pores to form on the top surface before flipping. If you flip too early, the poli might break.
- Resting the Batter (Optional): If you want an extra crunch, you can add 1 to 1 1/2 tsp of fine semolina (rava) to the batter. If you do, let the batter rest for 5 to 7 minutes before cooking so the rava can swell up properly.
Variations
- Kids-Friendly Version: Skip the green chillies entirely and use a very tiny pinch of mild chilli powder. You can even add a little grated cheese on top while roasting!
- Veggie-Loaded Version: Add finely chopped tomatoes, grated carrots, or finely chopped spinach to the batter for a tasty nutritional boost.
- Spicy Version: Add a pinch of garam masala and extra crushed garlic alongside the green chillies for a fiery kick.
Serving Suggestions
- Serve this hot and crispy Besan Batata Poli with a side of sweet tomato sauce (ketchup) or spicy green chutney.
- It tastes wonderful when eaten alongside a soft chapati or a warm bhakri for a filling meal.
- Pair it with a hot cup of ginger tea for the ultimate rainy day snack!
FAQs
Q: Can I pack this Besan Batata Poli recipe for my child’s tiffin?
Ans: Yes! This recipe is excellent for lunch boxes. It stays soft and retains its flavour even when it cools down. Just make the pancakes slightly smaller, so they easily fit into a tiffin box.
Q: Why did my Besan Batata Poli break while flipping?
Ans: This usually happens if the batter is too thin or if you try to flip it before the bottom side has cooked completely. Let it roast on medium heat until the edges naturally leave the pan.
Q: Is this recipe gluten-free?
Ans: Yes, since it uses gram flour (besan) and rice flour, this recipe is naturally gluten-free. Just make sure to double-check that your asafoetida (hing) powder is also certified gluten-free.
Q: Can I add tomatoes to the batter?
Ans: Absolutely! Adding finely chopped tomatoes to this Besan Batata Poli recipe tastes great and adds a nice tangy flavour to the dish.
Besan Batata Poli Recipe: Quick & Crispy Breakfast in 10 Minutes!
Ingredients
- 1 medium potato grated and washed
- 1 small onion finely chopped
- 2 green chillies finely chopped or crushed
- 1/4 tsp carom seeds ajwain
- 1/4 tsp asafoetida hing powder
- 1 tsp coriander-cumin powder coarsely ground
- 1/4 tsp turmeric powder
- Salt to taste
- 1 cup gram flour besan
- 1 1/2 tsp rice flour
- Water as needed to make the batter
- 1/4 cup fresh coriander leaves finely chopped
- 1 to 2 tbsp oil for roasting
Instructions
- Prepare the Potato: Peel and grate the potato. Wash the grated potato thoroughly with clean water to remove the starch, drain it, and place it in a mixing bowl.
- Add the Veggies: To the bowl, add the finely chopped onion and the green chillies. (If you don’t prefer green chillies, you can substitute them with a little red chilli powder).
- Mix the Spices: Add the carom seeds (crush them slightly between your palms before adding for a better aroma), hing powder, coriander-cumin powder, turmeric powder, and salt.
- Add the Flours: Now, add the gram flour and rice flour to the vegetable and spice mixture.
- Make the Batter: Gradually pour in a little water and mix well. The batter should not be too thick; keep it slightly thin so the poli turns out nice and crispy.
- Add Fresh Coriander: Toss in the finely chopped coriander leaves and give the batter one final mix.
- Heat the Tawa: Place a tawa (flat griddle) on the stove over medium heat. Spread a little oil over the surface.
- Pour and Spread: Pour a ladleful of the batter onto the hot tawa. Gently spread it out into a small or medium circle using your hands or the back of the spoon. Avoid making it extremely thin or too thick.
- Cook Slowly: Let it cook untouched for a few minutes on a medium flame until you see small pores forming on the top. Do not rush to flip it.
- Flip and Roast: Once the bottom is golden brown, flip the poli. Drizzle a little extra oil around the edges and press gently with a spatula so it cooks evenly.
- Serve Hot: Roast until both sides are perfectly crispy and golden brown. Enjoy your hot Besan Batata Poli!
