Name: Pasta Bataka (potato)
Total time: 20 min
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 tbsp garlic; 2 tbsp ginger; 15 count curry leaves; 1 tbsp cumin (jeera) seeds; 1 tsp asafoetida (hing); 1/4 cup peanuts or almonds, roughly chopped/crushed/grinded; 1 tbsp sugar (optional); 2 tbsp sesame seeds (optional); 2 tbsp golden raisins (optional); 8 cashews, whole (optional); red chili powder (optional); chopped green chilies; chopped cilantro leaves and stems

Pasta Bataka

This is a variation of a popular Indian Dish known as Poha Bataka (potato) or vice versa. Poha is flattened rice used in various different recipes, and this being one of them.

While keeping the flavors intact, I have westernized the recipe just a tad bit. Or should I say, PERFECTED ;). Instead of using the flattened rice, I use pasta. Brown Rice Pasta to be exact and the end result is mouth watering. The chewy pasta adds a great bite with the overall dish, if you ask me.

Semolina pasta tastes amazing in any pasta dish, truth be told. But this dish tastes just fine with brown rice pasta (the sacrifice is worth it-haha). If you’ve been following me for a while, then you know brown rice pasta has been my go to choice for years now! Not only is it guilt free, it actually has more fiber and nutrition than regular pasta. Throw in an organic variation and I find it to be a solid meal any day of the week! Even then, feel free to use your favorite type of pasta when making this dish. No judgement zone ova’ here.

If using flattened rice, please purchase a thick variation and wash thoroughly right before using. The poha needs to be moist when cooking and a splash of water should also be added during the cooking process to prevent drying of the rice.

RECIPE

Pasta Bataka (potato)

Total Time

20 mins

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!

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 tbsp garlic
2 tbsp ginger
15 count curry leaves
1 tbsp cumin (jeera) seeds
1 tsp asafoetida (hing)
1/4 cup peanuts or almonds, roughly chopped/crushed/grinded
1 tbsp sugar (optional)
2 tbsp sesame seeds (optional)
2 tbsp 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!