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

Jump to Recipe

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 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.

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

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

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

kanda poha or onion poha recipe
Making Poha

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

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

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

kanda poha

8. Add the roasted peanuts and stir.

kanda poha or onion poha recipe

9. Add the poha and stir.

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

kanda poha
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.

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

kanda poha

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

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

kanda poha or onion poha recipe

Few more Poha recipes

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

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

poha recipe, kanda poha recipe

Poha Recipe

4.87 from 45 votes
Kanda poha is a popular Maharashtrian breakfast recipe made from red or white flattened rice, onions, herbs and spices.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Maharashtrian
Course: Breakfast, Snacks

Servings 2 to 3
Units

Ingredients

  • 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.

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 liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

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.

potato onion 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 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.

poha for kanda batata poha recipe

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

salt for kanda batata poha recipe

3. gently mix with your hands.

making poha recipe

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

peanuts for kanda batata poha recipe

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 recipe

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.

mustard seeds for making poha recipe

9. When they splutter, add the cumin seeds.

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.

preparing kanda batata poha recipe

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.

cooking kanda batata poha recipe

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

coriander leaves to make 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, kanda batata poha recipe

maharashtrian poha recipe, kanda batata poha recipe

Kanda Batata Poha

4.84 from 37 votes
Kanda batata poha is easy to make recipe of flattened rice with onions and potatoes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian, Maharashtrian
Course: Breakfast

Servings 2 to 3
Units

Ingredients

  • 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.

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 liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares1.1k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

105 Comments

  1. Tried the recipe and can definitely say that it is my go through recipe from now onwards. Thanks for sharing this simple yet delicious recipe.5 stars

    1. thank you sukanya. glad to know liked the poha recipe. thanks for the rating also.

  2. It was so easy & simple madam, i will also try this recipe & serve to my lovable ones.
    Please do more easy recipes which can be done at home
    good going

  3. This is a delicious and well explained recipe. Ive been making it for years now and turns out perfectly. Thank you for putting it here.5 stars

  4. Dear Dassana Ji, my wife ‘ordered me’, to make one cup of cold, wet, poha, without potatoes. (She hates potatoes…). Then she rolled over, and went back to sleep …… since it is a Sunday, and her only day of rest.
    But, it is minus 7 oC ouside, and dreary snow on the landscape, and my toes were getting frozen, so I decided to make your hot kanda kandey pohe’. I’m glad, I did, for the hot pohey felt good.
    If you will indulge me, I made a few modifications ….
    I used salted, pre-roasted peanuts, which I crushed coarsely, with a rolling pin.
    Also I put in a pinch of Aamti or sambhaar powder, ( I forget which – ) … for ‘good luck’ …..
    I also used coconut oil and a dollop of coconut paste for the ‘salutations’ to some konkani gods,
    also I put a small pinch of urad dal and jeera for part of the tadka. This is out of habit. Also I forgot to add turmeric, so the yellow color was missing, but it is so dark, here until 10 am, that I did not even notice the lack of color.
    My wife liked it, nevertheless, so I am off the hook …. until tomorrow.
    Best Seasons wishes for the Christmas, Hannukkah, KrishnaJayanti, Buddhastami, and Eid. Keep up the good work, and a good sense of humour.5 stars

    1. Welcome Vidwan. Seasons greetings to you and your wife also. Glad to read your sweet and humorous comment. Good to know the variations you did to kanda poha. I hope you will be blessed with more cooking skills and will make more people laugh with your humour.

  5. Made Poha for the first time by seeing this simple recipe and it wasn’t that bad. Thanks a lot.5 stars

  6. I always make poha. But my​husband complaint about texture and taste, than I tried your recipe ahd he loved it. Thank you so much for tasty recipe5 stars

  7. Hi Dassana,

    Thank you for all wonderful recipes. I learnt many cooking dishes from your blog. Instructions are easy to follow and recipes are just WOWW.
    I have small doubt about thick poha. I made kanda poha using thick poha. It became crunchy instead of soft. I know I did not soak it properly. Can you please help me , how to soak thick poha!

    Thanks.5 stars

    1. thanks dipti. i don’t soak thick poha. i take them in a strainer or colander. then i rinse them twice or thrice in running water and gently swirl the poha flakes with hands while they are getting rinsed. this way they absorb the water and become soft but not mushy. keep them in the colander only as the excess water then drains off from it.

  8. My poha recipe becomes mushy and salt less most of the times…I have lost confidence cooking it !!

    1. using a colander or strainer, just rinse once or twice. drain the water very well. for salt, you can always add more salt later if the salt is less.

  9. I was searching for a nutritious food recipe and then i found this page. Love it

  10. I m so in love with all ur recipes..u have turned me who was a non cooking person and who just hated cooking to a cooking lover.. thanks a lot..ur work is highly appreciated

  11. I came across your blog when I was looking for poha recipe. It turned out beautifully. Suffice to say I fell in love with your blog. I always turn to it for any recipe that I need. Thank you for doing such a wonderful job.

  12. These recepies save me in my in-laws as they r sooooooooooooooooo much stubborn about their taste . So these recepies save my life n make me praised from my soooooooooooo sticky in-laws

  13. These receipes are amazing .Easy to cook n always get praise from my family……These are authentic…..

  14. I made this today and it was fantastic! I didn’t have any curry leaves this time, but I’m definitely adding them next time, because it’s just not the same without them.

    I’m Indian but was born and raised in the US. I was always intimidated by Indian cooking because of all the spices. I live far from home now and miss my mom’s Maharashtrian cooking. I’ve decided that I must learn to make her dishes myself!

    Your recipe was so easy to follow, even for me! It turned out so delicious. I took a pic of it with a cup of chai and sent it to my mom. She was so proud 🙂

    1. very pleased to know this anjali 🙂 glad our food blog could help you in cooking maharashtrian food. thankyou for your kind and positive word.

  15. Hi Dasana,
    Your recipes and content of making them is so good that even any slight variation to it doesnt effect the end result.I am very much thankful to you for being a guide in as I have just started cooking.4 stars

    1. pleased to know this rupesh 🙂 thankyou for your kind and positive words. also wish you all the best.

  16. I just love ur recipes…its u who is responsible for transforming me into a better cook…thanks….4 stars

  17. I am from andhrapradesh. We call this dish as ” atukula pulihora”. But along with mustard seeds we also add chena dal and urad dal(small quantity).That’s the only difference.We call poha as “atukulu”. I am fan of this dish.4 stars

  18. Thanks for posting & great recipe. Tried It and it just turned out awesome. Thanks once again.

  19. Will thin poha work for this? Or is there another recipe so I can use my thin poha? That is the only poha I have.

  20. I always open your site when looking for a recipe, even ignoring the famous chef recipes..yours are more of a regular cooking genre 🙂 I have a question- while mixing salt, sugar and haldi to washed poha, will it be bad if the grains break and get mashed?4 stars

    1. thanks bhagyashree. glad to know. the poha grains should not mash. so mix very gently with your hands. otherwise if the grains are mashed then poha will become mushy or lumpy and the grains won’t be separate.

  21. I am probably the worst cook to have ever walked the face of earth, but even I was able to cook an above average dish using this recipie.

    I wanted to do something good for my friend (he daily cooks dinner for me :-P) and decided to try my hands on making poha. The best part is that OUTPUT was rated 8/10 by the friend.

    Awesome Bro!!!!5 stars

    1. thanks ankit. good to know that you manage to make good poha for your friend. it was a sweet gesture from your side to your friend. with practice you will become a good cook. keep trying more recipes.

  22. I have followed the recipe perfectly, but somehow the poha does not come out the way it should, free and dry. It comes out sticky and clumpy. Am I doing anything wrong?

    1. swarnava, it is because there must be some water in the poha. you don’t need to rinse the poha thoroughly. just once or twice is enough and with light hands stirring. not the way we wash rice or dal. the poha has to be handled very gently while washing and then you have to drain the water very well. otherwise if there is some water it will become sticky and clumpy. rough handling of poha while washing will break it.

      1. O. I should have read the comments section at first.
        Well, Mushy poah for me today. Will try again tomorrow.

        1. if you drain the poha well and not rinse it too much, then mushiness won’t be there. just rinsing once or twice is enough. happy cooking for the next time.

  23. Loved this Poha Recipe along with easy Tips. I had a non recipe related questions. I loved your chai mug and the bowl. Can you please tell me where you got them. :))5 stars

  24. This has to be my favorite poha recipe to date! Clearly written and so easy to follow.

  25. i have tried poha by adding some veggies like cabbage, capsicum &chukandar after cutting them into small pieces and frying them for just two monikers .it is even more tasty if served with little curd over it

    1. without curry leaves an important flavor will be missing. but still you can make the poha.

  26. this is aregular breakfast option these days for me.. though i make the maharashtrain style poha in white poha.. with brown i make it in south indian style wher ei add coconut… i have clicked pics yet to write the post properly..:)

  27. I love this dish and it’s one of the few Indian dishes I’m getting pretty good at. I call it “the meal I make when there’s nothing in the house to cook.” 🙂5 stars

  28. am a fan of your beautiful clicks and such restrained use of natural light. the poha looks perfect with each grain separate.