Kanda batata poha recipe, cooked with lots of onions to make it mildly sweet and with potatoes to make it filling and tasty. A popular as well as traditional Puneri (Maharashtra) breakfast made with flattened rice that is light and healthy option.
I usually love poha/ aval/ flattened rice in any form except sweet. But I make south Indian versions.
Do check out my Masala poha recipe and south Indian version aval upma recipe. This has been a part in my breakfast menu series.
Why I love this?
With loads of onion which adds a natural sweetness and crunch to the dish. Potato adds more taste to this Kanda batata poha.
Kanda means Onion, batata means potato in Marathi.
Cook soaked soft poha with lots of sauteed onion and potatoes along with turmeric, salt, sugar, other spices, curry leaves. Finally garnish with lots of coriander leaves.
Serve kanda batata poha hot with chutney or dahi.
FAQs
Give more standing time (soaking time). After you wash the poha, keep aside for minimum 15 minutes.
Still if you find it dry, you can sprinkle water and give 10 mins more resting time.
You can also cook with a bowl of water kept inside and cook covered.
How poha stay soft for long time?
More moist poha stays soft for long time. So again give more resting time with little more water added while it is soaking.
If you do not give enough resting time after washing poha, as it cooks and cools down later it becomes dry.
How long poha should be soaked?
Soaking time for poha is minimum 15 minutes.
Is poha healthy or not?
Poha is considered to be healthy or not depending upon what you are comparing.
It is healthier than processed white rice, maida and other such refined or processed ingredients used for preparing food.
Poha has good nutritional value and it is light, easily digestible too
Recipe card
Kanda batata poha recipe
Ingredients
- 1 cup Poha/ flattened rice thick variety
- 2 Onion
- 3 Green chilli
- 1 Potato Optional
- ⅛ teaspoon Turmeric
- ½ teaspoon Sugar
- 1 teaspoon Lemon juice
- 3 tablespoon Coriander leaves chopped
- Salt
To temper
- 2 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 Asafoetida generous pinch
- 3 tablespoon Peanut roasted
- 1 Curry leaves sprig
Instructions
- Wash poha thoroughly 2-3 times. Drain water and immediately mix turmeric, salt and keep aside.
- Mean while you can do the chopping work. I microwaved it to cook. You can choose your own option. If microwaving, cook covered without adding any water for a minute or two in high. Or you can add along onion and cook covered in pan itself. Adding potato is optional.
- Heat a pan with oil and splutter mustard, add cumin seeds, peanuts. Give it a quick stir. Add asafoetida and curry leaves. In goes onion, green chillies and fry till onion just transparent. Add sugar and give it a stir.
- Add boiled potato with a sprinkle of salt and fry for a minute. Add poha and mix well.
- Pat it gently to pack it and cook covered in medium flame for 2-3 minutes. Lastly add coriander leaves and lemon juice. Mix well.
Video
Notes
- I always add turmeric to poha, for even colouring. This is the way my mom always follows for lemon and tamarind poha too. You can add it while frying onion too.
- Add lots of onion, as it gives the flavour to the dish.
- Do not skip asafoetida and cumin seeds .
Stepwise photos
1. To make kanda batata poha, firstly wash poha thoroughly 2-3 times. Drain water and immediately mix turmeric, salt and keep aside.
2. Meanwhile you can do the chopping work. I microwaved it to cook. You can choose your own option.
If microwaving, cook covered without adding any water for a minute or two in high.
Or you can add along onion and cook covered in pan itself. Adding potato is optional.
3. Then, heat a pan with oil and splutter mustard, add cumin seeds, peanuts. Give it a quick stir.
After that, add asafoetida and curry leaves. In goes onion, green chillies and fry till onion just transparent. Sprinkle sugar and give it a stir.
4. After that, add boiled potato with a sprinkle of salt and fry for a minute. In goes poha, mix well.
5. Then, pat it gently to pack it and cook covered in medium flame for 2-3 minutes. Lastly add coriander leaves and lemon juice. Mix well.
Enjoy it hot, with a cup of tea. Perfect for breakfast or as an evening snack too. You can choose to top with chopped raw onion, coriander leaves and some plain sev as in the video.
Aruna Manikandan
simple and delicious breakfast to prepare 🙂
Veena Theagarajan
my fav sunday brunch! u hv tempted me too much now this week I am going to make it too
Kuttu
Hi Raks! Even I had in Ujjain, Madhya Pradesh. It was so tasty! There they served it with some sev garnished on top. You try that too! 🙂
jeyashri suresh
Suresh loves this a lot, i love the addition of peanuts in this. Delicious breakfast recip
Kaveri Venkatesh
Love this one..my go to recipe when I m in a hurry and need a qiuck fix
sripriya vidhyashankar
Healthy Breakfast recipe.. looks perfect..
Hamaree Rasoi
Poha looks so delicious and colorful. Excellent meal.
Deepa
anusha praveen
this is my go to breakfast when i m in a hurry. we love it garnished with sev and chopped onions!
Shobana Vijay
Perfect for breakfast..Love it
Vimitha Anand
I make this often for my huss. Looks nice...
Steve Holtan
Its really awesome recipe...i made it and really enjoyed a lot..
Steve Holtan
Its really awesome recipe...i made it and really enjoyed a lot..
jahnu
I love it.. Looking so delicious..I used to add little crunchy peanuts ..
Arul
I have been a silent reader of your blog for a long time.. u r really rocking! awesome step-by-step recipe composition
Sowmya Dinavahi
Looks delicious raks... I make it the same way.. I add some peanuts too..
Beautiful clicks 🙂
SHARMILEE J
My fav too..looks great!
Preethi
I have become a fan of your blog which I discovered very recently searching for sakkarai pongal recipe
Minus Ganesh
I can proudly say that i have learnt cooking by referring ur blog. I was very tensed before marriage that i never cooked anything or even entered kitchen before marriage. But by referring ur blog i tried making many dishes and it came out really well.Thanks for all these useful posts.
Unknown
A slight variation is use of pinch black rocksalt & a teaspoon of fennel seeds in the oil along with mustard , it will help reduce the acidity which is a customary sideffect associated with the poha receipes !
Priya Ramkumar
Since my family members don't like upma much, I was apprehensive to try this before. Bur I took a chance today amd to my surprise everyone relished it. Thanks to you for the recipe. Considering the easiness and taste , I am so happy to have this in my breakfast list going forward.
Raks anand
Thanks a lot for your feedback 🙂
Vinitha Naidu
Thank you for this easy recipe! Been trying to get the perfect poha for awhile now....it always came out too hard or soggy. This is a great method 🙂