kanda batata poha recipe, how to make onion potato poha recipe

potato onion poha

kanda batata poha recipe – one of the staple breakfast recipe from maharashtra made with onions (kanda), potato (batata) and flattened rice. poha is a easy, quick and healthy option for breakfast or brunch or as a snack .

there are many recipes for making poha and each family has their own way of making poha. but in most variations, either we add potatoes or onions or both. i have already shared the recipe of kanda poha and batata poha. in this recipe like the way we usually do at home… i have sauteed the potatoes in oil but you can also boil them and then add to the poha.

usually, i love to add roasted peanuts and top the poha with grated coconut… which adds a lot of flavor and makes it more healthy… and a cup of hot tea with it and i have my satisfied morning breakfast meal.

the best thing which i like about poha is that it is light on stomach and easy to digest and yet nutritious. other recipes which you can make from poha are poha dosa and poha chivda.

lets start step by step kanda batata poha recipe:

1. pick the poha first. rinse the poha in clean running water in a strainer or colander. make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft. the poha must become soft but remain intact, whole and separate. if the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.

wash the poha

2. sprinkle the turmeric powder, sugar and salt in the poha.

add salt to poha

3. gently mix with your hands.

mix gently - making poha recipe

4. roast the peanuts in a small pan till they become crunchy. keep aside.

roast peanuts for making poha

5. also peel the potatoes and chop them into small cubes. in a kadai or pan, heat oil. saute the potatoes in medium hot oil.

saute potatoes for poha recipe

6. saute the potatoes till light golden and crisp.

sauting potatoes for making poha

7. once the potatoes become light golden and crisp then remove them and keep aside with the roasted peanuts.

potatoes and peanuts for poha recipe

8. in the same kadai, add the mustard seeds/rai to the hot oil.

fry mustard seeds for making poha recipe

9. when they splutter, add the cumin seeds/jeera.

add cumin seeds - making onion potato poha recipe

10. when the cumin seeds sizzle, add the onions. saute the onions till they become translucent and soften.

sauting onions for kanda batata poha recipe

11. now add the curry leaves, green chili and roasted peanuts. saute for a minute.

add peanuts - making onion potato poha recipe

12. add the poha.

add potatoes - making onion potato poha recipe

13. mix gently with the rest of the mixture.

saute onion potato poha mixture

14. add the potatoes. saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. taste the poha and if required add more salt and sugar. switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.

cooking kanda batata poha recipe

15. remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.

add coriander leaves to onion potato poha recipe

16. mix gently.

kanda batata poha recipe, onion potato poha recipe

17. serve kanda batata poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it. alternatively, you could also do this method. once the poha is done, sprinkle approx 1 to 2 tsp lime juice on the kanda batata poha. mix it with the poha and then garnish it with coconut and cilantro leaves.

kanda batata poha

if you are looking for more breakfast recipes then do check rava idli, chana dal paratha, mysore bonda and south indian upma recipe.

kanda batata poha recipe below:

5.0 from 1 reviews
kanda batata poha recipe
 
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Cook time
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kanda batata poha - easy to make recipe of poha or flattened rice with onions and potatoes.
Author:
Recipe type: breakfast
Cuisine: indian, maharashtrian
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1.5 cups poha, thick variety (flattened or parched rice)
  • ¼ to ½ tsp turmeric powder
  • 1 or 2 green chilies/hari mirch, chopped
  • 2 tbsp peanuts/mungfali
  • 1 medium potato/aloo, chopped into small cubes
  • 1 medium onion/pyaaz, finely chopped
  • ¾th tsp mustard seeds/rai
  • ¾th tsp cumin seeds/jeera
  • 8 to 9 curry leaves/kadi patta
  • 2 to 3 tbsp grated coconut
  • 1 tbsp chopped coriander leaves/dhania patta
  • 2 to 2.5 tbsp oil
  • sugar as required ( i usually add up to 1 tsp of sugar)
  • salt as required
Instructions
  1. pick the poha first. rinse the poha in clean running water in a strainer.
  2. make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft.
  3. the poha must become soft but remain intact, whole and separate.
  4. if the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.
  5. sprinkle the turmeric powder, sugar and salt in the poha.
  6. gently mix.
  7. roast the peanuts in a small pan till they become crunchy and keep aside.
  8. also peel the potatoes and chop them into small cubes.
  9. in a kadai, heat oil. saute the potatoes in medium hot oil till light golden and crisp. keep aside.
  10. in the same kadai, add the mustard seeds to the hot oil. when they splutter, add the cumin seeds. When the cumin seeds sizzle, add the onions. saute the onions till they become translucent and soften.
  11. now add the curry leaves, green chili and roasted peanuts. saute for a minute.
  12. add the fried potatoes and then the poha. mix gently with the rest of the mixture.
  13. saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. taste the poha and if required add more salt and sugar.
  14. switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
  15. remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.
  16. serve kanda batata poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.
  17. alternatively, you could also do this method. once the poha is done, sprinkle approx 1 to 2 tsp lime juice on the kanda batata poha. mix it with the poha and then garnish it with coconut and cilantro leaves.
Notes
adding sugar is optional. you can skip it completely if you don't prefer a slightly sweet taste in the kanda batata poha.



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  1. Anitha says

    thank you for this recipe. My daughters had been asking for this. i will make for them. God bless u.

  2. Binita says

    i was looking for the recipe from long time as i like it very much. It is quick and easy to cook. thank you

  3. William says

    Thank you for this (and your other recipes). The poha is delicious and always welcome. My wife used make kanda batata poha but she suffered a stroke some time back and can no longer cook, so being able to make dishes that she used to make has made life much better for both of us. Bless you!