Poha recipe – Poha or pohe is a quick breakfast or snack food made of beaten rice or flattened rice from the Maharashtrian and Gujarati cuisines. Kanda batata poha is made using beaten rice, onions and potatoes. Kanda translates to onion and batata to Potato. It is a kids’ friendly recipe and can also be packed in the lunch box or eaten after school. It is usually eaten on its own along with a cup of tea or coffee.
To make kanda batata poha, you can either use boiled/ steamed potatoes or use them raw directly and cook in the pan itself. I have followed the later method. But if you have trouble cooking your potatoes quickly, then it is good to use them boiled.
Quick Kanda batata poha recipe below
Poha recipe | How to make kanda batata poha for breakfast, snack
Batata poha is a Maharashtrian breakfast or snack food that is made with beaten rice, potatoes and onions. Potato can be skipped and made to just kanda poha using onions. Poha can be eaten with tea or with curd.
Ingredients (240 ml cup used)
Ingredients for poha recipe
- 1 ½ cups poha or parched rice or beaten rice flakes (thick to medium kind)
- 1 potato (optional) medium, cubed to small size(½ cup)
- 1 onion medium, finely chopped
- 1 to 2 green chilies slit or chopped
- 1 sprig curry leaves
- 2 tbsp coriander leaves chopped
- 3 to 4 tbsp peanuts
- 1 ½ tbsp oil
- ¾ tsp mustard or rai
- ¾ tsp cumin or jeera
- ¼ tsp turmeric or haldi
- Salt as needed
- ½ to 1 tsp sugar (optional)
- Lemon juice as needed
How to make the recipe
Preparation for poha recipe
- Wash poha few times and drain the water completely. Set aside to soften. If needed sprinkle some water and allow to soften.
Dry roast the peanuts until golden and nice aroma begins to come. Set these aside.
How to make poha
Heat a pan with oil and add cumin and jeera. They will begin to pop then add hing.
Next add onions , curry leaves and green chilies. Saute until the onions turn lightly pink.
Optional - Add cubed potatoes and saute for a min. Cover and cook on a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.
Add turmeric and poha. Mix well and cover the pan.
Cook on a low heat until the poha turns hot.
- Add coriander leaves and switch off. Sprinkle lemon juice. Mix well.
Garnish poha with roasted peanuts and coriander leaves.
Notes on poha recipe
Always choose thick to medium variety poha. Thin poha is not suitable to make this recipe as they turn mushy when rinsed.
If you are running short of time, just skip potatoes.
You can also use boiled potatoes.
How to make poha recipe
1. Clean flattened rice and add them to a large bowl or pot.
2. Rinse them well a few times. Drain the water completely and set aside.
3. Meanwhile chop onions, green chilies and potatoes. Poha would have absorbed water and softened in about 5 to 7 mins. Run your finger across the flattened rice to break lumps if any. If they do not turn soft, then sprinkle some water and set aside. Make sure they do not turn mushy. Add salt and sugar (optional). Mix and set aside.
4. Dry roast peanuts until they turn golden. Set these aside. This step is optional.
5. Heat a pan with oil and allow the mustard and cumin to crackle. Add hing.
6. Add chopped onions, green chilies and curry leaves.
7. Saute until the onions turn pink.
8. Add potatoes and saute for a min.
9. Cover and cook on a low heat until the potatoes are soft cooked. If you have used boiled potatoes, you can skip this step.
10. Once the potatoes are cooked thoroughly, you can saute them on a high flame for 2 mins. Add turmeric.
11. Add pohe and mix well.
12. Cover and cook on a low heat until it becomes hot. Stir in between to prevent burning. Sprinkle coriander leaves and roasted peanuts.
13. Switch off. Add lemon juice and keep it covered until served.
Serve kanda batata poha with coriander leaves and roasted peanuts garnished.