Poha Recipe (2 Ways) | Onion Poha and Onion Potato Poha

Poha is a popular Maharashtrian breakfast recipe made from red or white flattened rice, herbs and spices. The popular variation of poha recipes are made by including either potato or onion or both potatoes and onion. I am sharing 2 such popular variations in this post.

• Kanda Poha (Onion Poha)
• Kanda Batata Poha (Onion Potato Poha)

Both the recipes are easy and taste good. You can make any recipe as per your taste buds.

About this Onion Poha Recipe

This recipe is for kanda poha. Poha is the Maharashtrian word for flattened or beaten rice and Kanda means onions. Hence the term Kanda poha or Kanda pohe (pohe being plural of Poha).

In some variations of poha recipe potato is added instead of onions. Some people like to add both onions and potatoes.

As I mentioned above, there are many variations of making poha. E.g. If you are adding potatoes then you can either fry them or boil them and then add. If you like more potatoes in poha then you can make this recipe of potato poha.

I have grown up having poha for breakfast apart from idli, dosa and upma. My mom used to make it often for breakfast or for brunch. Either it used to be made with onions or potato or both with onions and potato.

Poha is a light breakfast that is easy and quick to prepare and taste good too. To make it more nutritious you can add potatoes, boiled peas, grated carrots, roasted peanuts and garnish with coriander leaves (cilantro leaves) and grated coconut.

Tips for making poha recipe

1. When making poha after rinsing them well,  press a grain and if it gets crushed/mashed easily then it is soft enough to be cooked. Otherwise, if it is dry and does not get mashed easily then sprinkle little water over it and mix well.
2. I usually rinse the poha in a strainer or colander under running water and don’t soak them in water. Rinsing the poha grains softens them easily.
3. You can also add boiled peas or grated carrot when making this poha recipe. This makes this dish more healthy and nutritious.
4. I have also added grated coconut in the poha but this is optional.
5. I use both red and white poha to make kanda poha. i have updated this post with step by step pics, where the poha is made with white poha but the final pics have the poha made with red poha.

How to make poha recipe

1. Rinse the poha (flattened rice) in water till they soften.

2. They should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed. Keep aside.

3. Now add sugar, salt and turmeric powder to the poha and gently mix.

4. Dry roast the peanuts in a pan till they become crunchy.

Making Poha

5. Heat oil in the same pan. Crackle the mustard seeds first.

6. Then add onions and saute them till they become translucent.

7. Add curry leaves and green chilies. Saute for half a minute.

8. Add the roasted peanuts and stir.

9. Add the poha and stir.

10. Cover and steam for 2 to 3 minutes on a low flame.

11. When the poha is cooking check after 1 or 1.5 minutes and give a stir again. Again close the pan and let it cook.

12. Switch off the fire and let the poha remain covered for 1 to 2 minutes.

13. Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.

Give a gentle stir and Serve onion poha hot with tea.

Few more Poha recipes

• Aval dosa
  
• Set dosa
• Chura Matar
• Aval upma
• Indori Poha

This post is from the archives and has been republished and updated on 30 May 2020. 

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

PIN PRINT

Poha Recipe

4.87 from 43 votes

Kanda poha is a popular Maharashtrian breakfast recipe made from red or white flattened rice, onions, herbs and spices.

Author:Dassana Amit

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Course:breakfasts,snacks

Cuisine:maharashtrian

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

Ingredients

1x2x3x

• 1.5 cups thick poha - red or white beaten rice or flattened rice
• 1 large onion - finely chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 2 or 2.5 tablespoon peanuts
• 10 to 12 curry leaves
• 1 green chilli - chopped
• 1 teaspoon sugar or as required
• 1 or 1.5 tablespoon oil
• salt as required

for garnishing

• 2 to 3 tablespoons coriander leaves (cilantro leaves)
• lemon juice as required
• grated coconut as required

Instructions

preparation

• Rinse the poha in water till they soften.
• They should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
• Now add sugar, salt and turmeric powder to the poha and gently mix.
• Dry roast the peanuts in a pan till they become crunchy.

making poha

• Heat oil in the same pan.
• Crackle the mustard seeds first.
• Then add onions and saute them till they become translucent.
• Add curry leaves and green chilies. Saute for half a minute.
• Add the roasted peanuts and stir.
• Add the poha and stir.
• Cover and steam the poha for 2-3 minutes on a low flame.
• When cooking check after 1 or 1.5 minutes and give a stir again.
• Switch off the fire and let the kanda poha remain covered for 1-2 minutes.
• Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut on poha.
• Give a gentle stir and serve kanda poha hot with tea.

Nutrition Info (approximate values)

Nutrition Facts

Poha Recipe

Amount Per Serving

Calories 397 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 2g13%

Monounsaturated Fat 3g

Sodium 447mg19%

Potassium 393mg11%

Carbohydrates 47g16%

Fiber 4g17%

Sugar 6g7%

Protein 8g16%

Vitamin A 190IU4%

Vitamin C 106.8mg129%

Calcium 41mg4%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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About This Onion Potato Poha

Kanda batata poha is one of the staple breakfast recipe from Maharashtra made with onions (kanda), potato (batata) and flattened rice. Gluten-free and vegan.

It is an easy, quick and healthy option for breakfast or brunch or as a snack. There are many recipes for making poha and each family has its own way of making it. But in most variations, either we add potatoes or onions or both.

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 this dish is that it is light on the stomach and easy to digest and yet nutritious.

How to make Kanda batata poha

1. Pick the poha first. Rinse them 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 flakes absorb enough water and they become soft. The poha flakes must become soft but remain intact, whole and separate. If they do not become soft, sprinkle few drops of water on them in the strainer till they get softened.

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

3. gently mix with your hands.

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

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.

6. Saute the potatoes till light golden and crisp.

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

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

9. When they splutter, add the cumin seeds.

10. 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 poha.

13. mix gently with the rest of the mixture.

14. Add the potatoes. Saute the entire mixture for 2-3 minutes on a low flame, stirring gently in between. Check the taste 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.

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

16. Mix gently.

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.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

PIN PRINT

Kanda Batata Poha

4.9 from 38 votes

Kanda batata poha is easy to make recipe of flattened rice with onions and potatoes.

Author:Dassana Amit

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course:breakfasts

Cuisine:indian,maharashtrian

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

Ingredients

1x2x3x

• 1.5 cups poha - thick variety (flattened or parched rice)
• ¼ to ½ teaspoon turmeric powder
• 1 or 2 green chilies - chopped
• 2 tablespoon peanuts
• 1 medium potato - chopped into small cubes (batata or aloo)
• 1 medium onion - finely chopped (kanda)
• ¾ teaspoon mustard seeds
• ¾ teaspoon cumin seeds
• 8 to 9 curry leaves
• 2 to 3 tablespoon grated coconut
• 1 tablespoon chopped coriander leaves
• 2 to 2.5 tablespoon oil
• sugar as required - i usually add up to 1 teaspoon of sugar
• salt as required

Instructions

preparation

• Pick the poha first. Rinse them 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 flakes absorb enough water and they become soft.
• The poha flakes must become soft but remain intact, whole and separate. If they do not become soft, sprinkle few drops of water on them in the strainer till they get softened.
• Sprinkle the turmeric powder, sugar and salt in the poha. Gently mix.
• Roast the peanuts in a small pan till they become crunchy and keep aside.
• Also peel the potatoes and chop them into small cubes.

making kanda batata poha

• In a kadai, heat oil. Saute the potatoes in medium hot oil till light golden and crisp. Keep aside.
• 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.
• Now add the curry leaves, green chili and roasted peanuts. Saute for a minute.
• Add the fried potatoes and then the poha. Mix gently with the rest of the mixture.
• Saute the entire 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.
• Remove the lid and garnish with chopped coriander/cilantro leaves and grated fresh coconut.
• 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.

Notes

Adding sugar is optional. You can skip it completely if you don't prefer a slightly sweet taste in the kanda batata poha.

GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.

TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia