HOW TO MAKE KANDA BATATA POHA?
Kanda Batata Poha- An easy vegan breakfast made with rice flakes, potatoes and peas.
What is Kanda Batata Poha?
Poha, in Hindi means rice flakes. Rice flakes are also called as parched rice in some places. Poha is a fantastic healthy breakfast option and you can make so many different versions of it,
But the most popular among the versions of Poha is this lip-smacking Kanda Batata Poha.Kanda Batata Poha is a typical Maharashtrian dish that is a staple in many Maharashtrian households.
This comes together in a pinch and I resort to this hearty breakfast with a cup of chai on lazy weekends.
Kanda in Hindi means onions and Batata means Potatoes. This Kanda Batata Poha calls for basic pantry ingredients but onions and potatoes are an absolute must.
Which Poha to use?
I have used thin Poha to make this recipe. In fact, the thin Poha is my go to choice for all Poha based dishes. You can also use medium rice flakes to make this. I ll explain the nitty gritty in this down in my recipe notes and FAQs sections.
You can use thin red rice poha to make this recipe too. That will be a healthier version also.
Serve this delicious breakfast with a cup of masala chai or even a glass of this carrot milk to make it a complete brunch meal.
- Avoid soaking the Poha. This will make sure that the Poha does not become soggy.
- Frying the peanuts and draining them before making the Poha will give you crunchy evenly fried peanuts. This adds a nice texture to the Poha.
Thin Poha vs Thick Poha
Like i mentioned earlier, thin Poha is my preference for any Poha recipe. When using thin poha, i don’t soak the rice flakes. I place the poha in a colander, just wash them two times under running water and let it stand till it s ready to be added to the pan.
Thick Poha, on the other hand, requires soaking. If you are a beginner, kindly avoid using this variety. But if this is all that you have, then wash the poha two times under running water. Drain all the water used for washing. For every cup of Poha you add, add ¼ c water, mix well and let it soak for 5 mins.
To begin work on Kanda Batata Poha, first prep the veggies.
Then, wash the poha and set aside. ( See recipe notes)
When the Poha is getting ready, begin with the peanuts and then go on to sauteeing the veggies.
Kanda Batata Poha- FAQs
Your Poha will become dry if you there is not enough moisture in the Poha or if you cook it for too long. Not only will it become dry but also brittle. The Poha will also become dry if you haven’t washed it well and drained it properly. This is in case of thin poha flakes variety.
If your Poha is dry, transfer it to a pan. Sprinkle about 2 to 3 tablespoon water and mix well. Cook covered on low flame for 2 to 3 mins. Your Poha will become soft and fluffy.
If you have soaked the poha for a longer time than 10 mins, then there is a very good chance that the Poha becomes soggy.
Yes! Skip the peanuts and Hing ( asafetida) for a nut free and gluten free Kanda Batata Poha.
If you are using thin Poha flakes, then no soaking is required. It is enough if you just wash it. The moisture that remains after washing thin poha is sufficient to make it fluffy and soft.If you are using medium thick rice flakes, then soak it for just 2 to 3 mins. If you are using thick poha flakes, then wash, drain and soak the Poha for 5 mins. I strongly recommend using a kitchen timer for this purpose.
The typical Maharashtrian Poha is spicy with a slight hint of sweet. Hence, we add green chilis, salt, sugar and lemon juice too to add some zing.
Poha Recipes For You
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Kanda Batata Poha
- 2 cups Parched rice 2 c preferably the thin variety
- ¾ c Finely chopped onions
- ¾ c Peeled and cubed potatoes
- 6 Green chilies sliced thinly
- 10 Curry leaves
- 4 tablespoon Peanuts
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Fennel seeds
- ¼ teaspoon Hing a small pinch
- ¾ teaspoon Turmeric
- 1 teaspoon Sugar
- 2.5 teaspoon Salt or to taste
- 1.5 tablespoon lemon juice
- ¼ c Finely chopped onions
- 2 tablespoon Sev optional
- 3 tablespoon Pomegranate pearls
- 2 tablespoon finely chopped coriander leaves
- Wash the parched rice under running water and set aside.
- Heat a pan with oil.
- Add the peanuts and saute till golden brown. Remove with a slotted spoon and drain on a kitchen towel.
- In the same pan, pop the mustard and add the coriander seeds, fennel seeds, hing, turmeric, curry leaves and green chilies.
- Saute till green chilies turn white.
- Add the chopped onions and saute till golden brown.
- Add the potatoes next and saute till fork tender.
- Now, add the salt and sugar and mix well.
- Sprinkle about 2 tablespoon water, mix well and cook covered on low flame till potatoes are fork tender. This takes about 4 to 5 mins.
- Make sure, you open the lid every now and then and keep stirring to avoid the potatoes burning or sticking to the bottom
- Add the parched rice now and mix thoroughly.
- Sprinkle 1 tablespoon of water and add the peanuts to this. Mix again.
- Cook further for 30 secs.
- Switch off flame and add lemon juice and coriander leaves.
- Mix well.
- Serve hot topped with onions, pomegranate pearls and sev.
P.S. This post was originally published in June 2013. This has now been updated with new pictures and recipe card.