If there is one meal that everyone enjoys, it has to be poha. This classic Indian breakfast option is light, filling, tasty, and guaranteed to liven up your boring daily routine. When you don’t feel like cooking, this dish, prepared with onions, potatoes, lemon juice, and curry leaves, is a great choice.
What is Poha?
The word “Poha” (plural pohe) refers to two distinct things: the ingredient, which is flattened rice, and the dish made from this ingredient. Poha are flattened rice flakes, also known as beaten rice. It is made by de-husking rice grains and parboiling them. They are then dried, roasted, and flattened with iron rollers. People use flattened rice extensively in preparing popular dishes like poha, chivda, kheer, and laddoo. It is also known as avalakki (kannada), aval (tamil), atukulu (telugu), chirer (bengali), etc., in different parts of India.
Types of Poha
There are two varieties of white poha:
Medium or Thick: Medium or Thick poha is preferred for this recipe. Thin Poha: It is paper thin and suitable for making chivda, sweet poha, etc.
These days, healthier versions of red rice and brown rice poha are readily available in Indian grocery stores.
Poha Recipe
Poha is a staple Indian dish made from flattened rice and is commonly enjoyed as a breakfast or snack. It is extremely popular all over India and easy to make. Poha is made by sautéing finely chopped onions with spices like mustard seeds, green chilies, and curry leaves, and then tossing it with softened flattened rice and other ingredients, like roasted peanuts. Then, it is typically seasoned with lemon juice and garnished with fresh coriander leaves and fresh coconut. There are several variations of poha, such as Kanda Poha, Batata Poha, Vegetable Poha, and Masala Poha, each possessing its own signature ingredients and taste. Today, I am sharing the Kanda Batata Poha recipe. The word “Kanda” means “Onions”, “Batata” means “Potatoes” and “Poha” means “Flattened Rice” in the Marathi language, where poha is made with onions and potatoes as the main ingredients. Hence the name Kanda Batata Poha, or Kanda Batata Pohe. You can make this dish with either onions or potatoes or both onions and potatoes.
Ingredients
You will need the following ingredients to make a pohe recipe at home.
Poha: I prefer Medium or Thick poha to make this recipe. When rinsed, it gets fluffy and absorbent. It is easily available in Indian grocery stores. The thin poha doesn’t work for this recipe, as it turns mushy when rinsed. You may also use red or brown rice poha. Onion: I used finely chopped red onion. You can also use yellow or white onions. Potatoes: I used one medium Yukon gold potato. However, you can make this poha without potatoes as well. Spices: a tempering (tadka) made using mustard seeds, cumin seeds (jeera), curry leaves, and green chilies. I use turmeric powder for color and flavor. Peanuts: You can add peanuts for the crunch. Oil: You can use any cooking oil. Lime juice: freshly squeezed lime/lemon juice gives the best flavor. Garnish: garnish with coriander leaves and freshly grated coconut (optional).
How to Make Kanda Poha
Gently rinse poha in a colander under running water 2-3 times until they soften, and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside. Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside. In the same kadai, add mustard and cumin seeds and let them splutter. Then, add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent. Next, add cubed potatoes (or mixed vegetables) and cook for 2-3 minutes. To make simple plain pohe, you can skip adding potatoes or veggies. Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (You can also use pre-boiled cubed potatoes and saute for 2 minutes). Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well. If you feel the pohe is too dry, sprinkle some water. Cover it with a lid and cook for 2 minutes on low heat. Turn off the heat. Add the lemon juice and roasted peanuts, and give a quick mix. Lastly, garnish with coriander leaves. Serve hot with Masala chai or Coffee.
How to Serve Kanda Poha?
Serve Kanda Poha hot with a sprinkle of sev or bhujiya and coriander leaves, along with Masala Chai or Filter Coffee. You may also sprinkle some freshly grated coconut, which tastes divine.
Tips to make the Best Poha Recipe
Variations
Storage Instructions
Refrigerator: Poha is best enjoyed immediately. Leftovers keep well in an airtight container in the refrigerator for up to 2-3 days. Freezer: I do not recommend freezing it. Reheat: Poha gets dry as it cools down. So sprinkle some water when reheating it in the microwave or in a pan on the stovetop to get moist and soft poha. ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
