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    The Curry Mommy » Pasta

    Vagharela Pasta - Indian Pasta with Potato - Pasta e Patate

    Published: Dec 20, 2018 · Modified: Jun 21, 2022 by The Curry Mommy · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Vagharela Indian pasta recipe that mimics bataka pauva - pasta e patate (pasta with potatoes)

    This vagaherla pasta recipe is a delicious childhood favorite of mine. It is a perfect Indian breakfast for a Sunday morning. Cooked pasta is tossed with flavors of bataka pauva and topped with raw chopped onions, cilantro and lemon juice. Pair this pasta with potatoes recipe with a cup of hot chai or milk coffee!


    brown rice pasta on a form with cumin seeds like pauva bataka

    Want more comforting Indian food? Give my World's Easiest and Best Butter Chicken Masala or Easy Paneer Butter Masala Recipe a try.


    Pasta with Potatoes aka Pasta e Patate

    This is a variation of a popular Indian Dish known as Bataka Pauva or Pauva Bataka (can be said either way). Poha is flattened rice, which is used in various different recipes. Bataka Pauva being a popular one. As a kid my family called this recipe Macaroni Bataka, Vaghareli Macaroni, or Indian Style Macaroni.


    Childhood Favorite

    Growing up my aunt made this Indian style macaroni, pasta e patate, recipe often which is where I first learned about it. I was about 6 years old and she made the recipe for my cousins and I. At first, I was confused but then the chewy texture of pasta won me over with the extra spice. Whether your little one likes spicy foods or not, this dish is a great Indian Italian fusion dish!


    Love Fusion Recipes?

    You must give these a try!

    1. Wet Burritos
    2. Vegetarian Chili
    3. Chutney Grilled Cheese

    Gluten Free Pasta for Indian Recipes

    There are plenty of other variation of pastas out there, but if you really do not want to use regular durum wheat semolina pasta, then try brown rice pasta. It is my go-to variation and has always done well in this dish.


    How to make traditional Pauva Bataka

    Want to go traditional and not make pasta with potatoes? No problem! Substitute equal parts thick poha instead of pasta. Be sure to wash the thick poha well. Set it aside while the potatoes and spices cook. You can purchase poha here.


    Ingredients

    • poha or pasta
    • potatoes, skinned and peeled
    • cilantro
    • turmeric
    • peanuts
    • cumin seeds
    • onions
    • ginger
    • garlic
    • lemon juice
    • curry leaves
    • sugar
    • red chili powder
    • green chilies
    • cashews
    • sesame seeds
    • golden raisins
    • curry leaves

    Method

    • Cook the pasta in salted water with oil (in this recipe I recommend using oil when boiling pasta)
    • In a wide pan saute cumin seeds, curry leaves, hing, green chili peppers, and potatoes. Cook until the potatoes are cooked.
    • Add the pasta to the pan
    • Mix and add the crushed peanuts, turmeric, chili powder, garlic, ginger, salt, sugar, and other spices.
    • Mix and cook on low heat while covered.
    • Serve hot with raw onions on top, fresh cilantro leaves and stems, and squeeze of lemon juice.

    Step by Step Pictures

    • the curry mommy
      saute cumin seeds
    • the curry mommy
      add curry leaves, potatoes, and onions
    • the curry mommy
      once cooked, add peanuts and spices.
    • the curry mommy
      slightly cook the green chili peppers
    • the curry mommy
      Add in the pasta or rinsed/washed poha
    • the curry mommy
      Mix and top with cilantro

    Recipe

    the curry mommy pasta bataka poha recipe

    Vagharela Pasta (pasta with potato) Pasta e Patate

    The Curry Mommy
    A warm dish which can be made for breakfast, brunch, or even a snack. It has both spice and a zesty tang that can be satisfying on many levels. In addition, the chewy pasta adds a perfect touch!
    5 from 2 votes
    Pin Recipe Print Recipe
    Total Time 20 mins
    Course Breakfast, Snack
    Cuisine Indian, Italian
    Servings 6

    Ingredients
      

    • 16 oz package of pasta, cooked drained and rinsed
    • 2 cups finely chopped potato
    • 2 cups finely chopped onion
    • 1 large lemon’s juice
    • 2 tablespoon garlic
    • 2 tablespoon ginger
    • 15 count curry leaves
    • 1 tablespoon cumin (jeera) seeds
    • 1 teaspoon asafoetida (hing)
    • ¼ cup peanuts or almonds, roughly chopped/crushed/grinded
    • 1 tablespoon sugar (optional)
    • 2 tablespoon sesame seeds (optional)
    • 2 tablespoon golden raisins (optional)
    • 8 cashews, whole (optional)
    • red chili powder (optional)
    • chopped green chilies
    • chopped cilantro leaves and stems

    Instructions
     

    • Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.
    • Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent. 
    • Add peanuts/almonds, cashews, raisins, sugar, lemon juice, and red chili powder (optional). Cover the pot with a lid and now cook on low for about 2 minutes.
    • Mix the contents and now add the cooked pasta and sesame seeds to the pot. Be sure to add a generous amount of oil.
    • Cover and cook for 2-3 minutes while stirring a few times to prevent sticking. 
    • Top with cilantro, finely chopped onions, finely chopped green chilies, and lemon.
    • Serve! 
      Happy Eating Folks!
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    pasta with onions and spices pasta e patate indian style pasta dish
    ENJOY!

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