Kanda Batata Poha, How to make Kanda Batata Poha Recipe | Poha Recipe

How to make kanda batata poha recipe for a healthy tea time snack or breakfast! Poha, Pohe, Poha is a snack made from flattened rice. kanda batata poha where kanda means onion, batata means potatoes and Poha are rice flakes.

Kanda batata poha origins from Maharashtra and is famous traditional dish made in Mumbai, Pune, Kolhapur, Solapur and other regions in India. Even South Indians make them but they add a dash of grated coconut which draws the thin line between them. This is one of my old post have modified the pictures and recipe both.

Poha is most likely served with tea and is probably the most likely dish that a Maharashtrian will offer his guest. During arranged marriages in Maharashtra, Kanda Pohe is most likely the dish served when the two families meet. Its so common that sometimes arranged marriage itself is referred colloquially as “kanda-pohay” 😉 to know more click on wikipedia.

Poha are rich in iron hence always serve with lime juice. Lime juice helps in absorption of iron from poha. Poha is made with mild Indian spices and peanuts. Great to have them early morning for breakfast as it’s power packed with proteins.

My mother used to make poha for us although she dislikes poha. My hubby loves poha hence made this specially for him. Even I am a poha lover. In fact I have made a slight change to the dish. Potatoes have fried them earlier and then mixed in poha. This process helps in saving time and the potatoes taste nice and crispy in poha.

Also have posted some recipes from poha on blog check here oats jowar roti, poha and oats cutlet and white dhokla recipe.

Kanda Batata Poha 81

You could also check more maharashtrian recipes like batata rassa, mixed sprouts curry, paneer kolhapuri recipe and rice bhakri.

Kanda Batata Poha recipe and printable details below:

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Kanda Batata Poha
Prep time
Cook time
Total time
Kanda Batata Poha Recipe are famous Maharashtra snack made from flattened rice flakes.
Recipe type: side
Cuisine: Indian
Serves: 3
Ingredients (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
  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.
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


  1. shreya says

    Hi,I made this today for my hubby.It was really fantastic.
    Thanks for reminding me my school days,kanda poha in the tiffin.

  2. Sunita says

    Hi Maria
    I made this for today’s morning breakfast oh!I just relished it so much in my office. Thanks again

    I am going to make Prawns Cutlet using yr prawns recipe, I cross my fingers hope it will come out good. WIll let you know
    Take care
    Lv Sunita

  3. suhani says

    yesterday i saw this recipe on ur site and i realised that i did not have poha since a month now..and i send poor hubby( who was just back from office) to the grocery store to buy poha..and finally i made it..we relished it very much..thanks for posting the recipe and reminding me of the forgotten taste..

  4. sunita says

    Hi Maria

    I made this and it tasted awesome, while gulping down poha, i added sev and lime juice and it tasted tasty, try it.

    Thanks once again bye take care


  5. sunita says

    Hi Maria

    Being a maharashtrian, i had forgotten about this recipe and this post of yours reminded me of my mom, thanks for it and will be making it today, will let you know how was it.

    thanks and take care

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