Kanda Batata Poha
Recipe type: side
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Kanda Batata Poha Recipe are famous Maharashtra snack made from flattened rice flakes.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 3 tbsp oil for frying potatoes
  • 3 cups jada poha (flattened rice flakes)
  • 1 big sized potato chopped into small cubes
  • 1 big sized onion chopped finely
  • 1 t/s sugar
  • 2 whole red chilies (optional)
  • 2 to 3 green chilies chopped finely
  • 14 to 15 curry leaves
  • 15 to 16 roasted peanuts with skin Or without skin
  • 1 t/s mustard seeds
  • ½ t/s hing (asofoetida)
  • ½ t/s red chili powder
  • 1 t/s turmeric
  • salt as per taste
  • ½ lime juice
  • some chopped coriander leaves
How to make the recipe?
  1. Take poha in a colander Or a strainer. Sieve under running tap water for 2 to 3 mins. Let poha sit in the colander for 5 to 7 mins. Allow the water drain. In the meanwhile let's prepare the tempering for poha.
  2. Now fetch a wok Or vessel add oil. Place on high heat. Once oil is hot reduce the flame. Fry the chopped potato cubes until tender. Don't overcook Or brown them too much. Place the fried potatoes on absorbent napkin to absorb excess oil. Pestle the peanuts with a mortar.
  3. Use the same oil and wok for poha. Just reduce the oil make it 1.5 tbsp. Place on medium heat. Once oil is hot add mustard seed, asofoetida, half of curry leaves, red chilies, chopped green chilies, peanuts and sugar. Once they start cracking add chopped onion. Saute all nicely for a minute more.
  4. Add turmeric, red chili powder and strained poha. Mix all nicely. Lastly add salt and rest of curry leaves. Cook for 2 to 3 mins more until all blends nicely. Check the seasoning add salt and red chili powder is required.
  5. Switch off the gas and garnish with coriander leaves. Squeeze lime juice. Serve kanda batata poha with lime wedges and a hot cup of tea.
Notes
1. If the poha is sticky cook for some more time. If poha is dry then add few drops of water.
2. While pounding the peanuts don't make their powder. Just crush them lightly Or add them as they are with skin Or without skin.
3. You could also add a dash of grated coconut to give that extra flavor.
4. Instead of frying you could add boiled potatoes. Then it becomes all the more low fat snack.

Generally curry leaves are added while tempering. But I prefer to add half while tempering and rest of them later. This process gives a nice flavor to poha.

You could also chop curry leaves if you wish to.
Nutrition Information
Serving size: 4 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/how-to-make-kanda-batata-poha/