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.
Kanda Batata Poha recipe and printable details below:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
While pounding the peanuts don’t make their powder. Just crush them lightly Or add them as they are with skin Or without skin.
You could also add a dash of grated coconut to give that extra flavor.
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.