Maharashtrian Kanda Batata Poha Recipe

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Poha in Marathi language means flattened or beaten rice, Kanda means onions and batata refers to potatoes, hence its the flattened rice made along with potatoes and onions. Not to mention, it is one of the most famous and delicious breakfast recipes from the Maharashtrian cuisine. Often, it is also made as a quick snack recipe good to enjoy with tea in the evening.

Frankly telling, I have grown up having poha in the breakfast apart from other delectable delicacies like SPROUTED MOONG DAL DOSA, IDLI, MEDU VADA, OATS & VEGGIE APPE and sometimes the yummilicious AMRITSARI ALOO KULCHAS or crisp pooris along with spicy MATHURA KE DUBKI WALE ALOO.

I have made this poha recipe with both onions and potatoes, however, if you wish, you can omit the potatoes and just add onions, which would make it to be called as Kanda Poha.


Maharashtrian Kanda Batata Poha Recipe



FEW TIPS FOR MAKING POHA

  • For the best poha, ensure you are using the thicker variety of pohe. The thinner variety is used for making chivda mixture.
  • When making poha, it is important to rinse it well. I usually rinse it in a strainer or a colander under the running water. It also makes its grains soft.
  • Ensure you do not soak it under water. This will make poha mushy and it will lose all its texture.
  • If you feel poha is a bit dry, just sprinkle a little water and leave it for sometime before adding it to the pan for cooking.
  • Add a good amount of onions and do not brown them while cooking. It will help keep the pohe moist.



INGREDIENTS

  • Thick poha - 2 cups
  • Finely chopped onion - 1 cup
  • Boiled, peeled and cubed potato (medium) - 1 number
  • Finely chopped ginger (optional) - 1 tsp
  • Finely chopped green chilies - 2 to 3
  • Mustard seeds - 1 tsp
  • Roasted peanuts - 1 to 2 tbsp
  • Curry leaves - 8 to 10
  • Fresh chopped coriander - a handful
  • Salt - as per taste
  • Turmeric powder - 1/2 tsp
  • Black pepper powder - 1/2 tsp
  • Lemon juice - 1/2 tbsp
  • Sugar - 1 to 2 tsp
  • Oil - 2 tbsp


Maharashtrian Kanda Batata Poha Recipe



METHOD

  • Start by rinsing poha on a colander under cold running water.
  • Mix in lemon juice and keep aside. If it feels a bit dry, sprinkle some water.
  • In a pan, heat the oil. Once it is hot, add the boiled and cubed potatoes. Fry them on high heat until they are lightly browned all over.
  • Transfer to a plate and keep aside.
  • In the same pan with the remaining oil, add mustard seeds. Once they splatter, add ginger, green chilies and curry leaves. Fry for few seconds and then add peanuts. Fry until peanuts are light golden.
  • Next add the onions. Saute for 5 minutes or until they are translucent. Do not brown the onions.
  • Season with salt, pepper and turmeric powder. Saute for 10-20 seconds. Mix in sugar.
  • Add the fried potatoes and poha and mix nicely. Sprinkle about 1 to 2 tbsp of more water. Cover and turn off the heat. Let it remain covered for 5 to 10 minutes.
  • Add in chopped coriander leaves, mix and serve.



Maharashtrian Kanda Batata Poha Recipe


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