Kanda Batata Poha Recipe
Maharastrian style kanda pohe recipe with detailed instructions. Kanda Batata Poha is a popular and comforting breakfast dish from the western Indian state of Maharashtra. It's made with flattened rice (poha) cooked alongside a delectable mixture of onions (kanda) and potatoes (batata). The dish is infused with a blend of aromatic spices, including mustard seeds, turmeric, and curry leaves, giving it a burst of flavor. The softness of the poha is beautifully contrasted by the texture of sautéed onions and potatoes. Kanda Batata Poha is often garnished with fresh coriander, grated coconut, and a touch of zesty lime juice. It's a wholesome and flavorful way to kickstart your day, reflecting the diverse and delicious cuisine of India.
Ingredients
- 1½ cups poha (thick to medium flakes)
- 1 medium onion (finely chopped)
- 2 green chilies (slit or chopped)
- 1 sprig curry leaves
- 1 medium potato cubed
- 1½ tbsp oil
- 3 tbsp peanuts
- ¾ tsp mustard seeds (rai)
- ¾ tsp cumin seeds (jeera)
- 1 pinch hing (asafoetida)
- ¼ tsp turmeric
- ⅓ tsp salt adjust to taste
- 1 tsp sugar
- lemon juice as needed
- 2 tbsp coriander leaves (chopped)
Instructions
Preparation
- To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.1½ cups poha (thick to medium flakes)
- Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely.
- Cover and set aside to soften. Meanwhile prepare other ingredients.
- Press a few flakes of poha in between your thumb and forefinger, they should be soft & break easily. If they don't then sprinkle little water mix and cover.
- When they turn soft enough, add some sugar and salt. Run your fingers through the poha to break the lumps & spread salt.⅓ tsp salt, 1 tsp sugar
How to Make Poha
- Heat a pan with 1/2 tbsp oil and fry the peanuts on a medium heat until golden and crunchy.3 tbsp peanuts
- Remove the peanuts to a plate and set aside.
- To the same pan add 1 tbsp oil.
- Add mustard and cumin.¾ tsp mustard seeds (rai), ¾ tsp cumin seeds (jeera)
- When they begin to splutter, add hing, onions, curry leaves and green chilies.2 green chilies (slit or chopped), 1 sprig curry leaves, 1 pinch hing (asafoetida), 1 medium onion (finely chopped)
- Saute until the onions turn lightly pink.
- 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.1 medium potato cubed
- Add turmeric and saute for a minute¼ tsp turmeric
- Add poha and mix well.
- Cover the pan and cook on a very low heat until it turns hot. If you feel poha is too dry, you may sprinkle some water and continue to steam.
- Turn off the heat when poha has softened & become hot. Remove from heat. Taste test and add more salt if needed & squeeze lemon juice.
- Garnish poha with coriander leaves & roasted peanuts. Serve it hot.2 tbsp coriander leaves (chopped)
Notes
- 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.
- You can add grated coconut for extra flavor.
- Adjust the spice level by increasing or decreasing the number of green chilies.
- Kanda Batata Poha tastes best when served hot, so enjoy it fresh from the pan.