Healthy Kanda Batata Poha Recipe, Indian Breakfast
Batata Poha, or poha recipe, is a light, healthy and nutritious dish crafted from thick poha (commonly known as flattened rice), onions, potato, peanuts, assorted spices, and natural herbs.
This batata poha recipe is one of the simple and essential choices for a healthy morning breakfast. This aloo poha recipe is especially enjoyed as a morning meal, particularly in the Indian state of Maharashtra, famous as Kanda poha, Gujarat as batata poha, and in several neighboring states such as Goa, Madhya Pradesh, South Karnataka, as well as further east in West Bengal and Odisha.
In Maharashtra, there are two customary versions of the poha prepared. One with onions called Kanda Poha, or with both onions and potatoes, called Kanda batata poha. A garnish for poha consists of fresh coconut and sev. I am sharing the Maharashtrian style batata poha recipe, with both potatoes and onions added in this recipe, and skipped the fresh coconut toppings, which you can add if you wish.
Some key points to ensure the preparation of soft and delightful batata poha at home:
- Begin by selecting the appropriate type of poha or flattened rice. Always use thick or medium-sized poha, avoiding the thin variety as it tends to become mushy upon contact with water.
- Thoroughly sift the poha to eliminate any dust particles.
- Rinse the poha with water, repeating the process two to three times to eliminate accumulated dirt. Do not soak the poha in the water.
- This recipe is an authentic recipe with both potatoes and onions. You can always add or skip any of them or add different types of vegetables for an additional healthier version and taste.
- Avoid adding green chilies with the tempering ingredients, as it gets overcooked and turns brown. Add them later with the onions.
- Some add tomatoes in the poha recipe for a tangy flavor, but I have skipped it.
- Boiled potatoes also work fine with this poha recipe instead of cooking with peanuts.
- Fried peanuts give a nice crunch and enhance the taste of the poha. Alternatively, you can top up the poha with roasted peanuts.
- For crunchiness, sev, aloo bhujia, or chivda can be used.
- The leftover batata poha or poha recipe can be stored in the fridge to consume the next day. Steam or microwave it for 3 minutes
Finally, You can also explore our other collections:
Indian Rice Recipes – Vegetable Rice, Meethe Chawal, Sama Rice, Spinach Corn Rice.
Indian Lunch Recipes – Panchmel Dal, Aloo Matar Recipe, Moong Dal Paratha, Methi Muthiya Curry.
Indian Snacks Recipes – Pudina Pakora, Onion Samosa, Besan Sev, Tikha Gathiya, Farsi Puri.
Indian Fasting Recipes – Farali Pattice, Farali Dhokla, Layered Coconut Barfi.
Eggless Baking Recipes – Eggless Kaju Pista Cookies, Eggless Sesame Cookies, Kesar Pista Nankhatai.
Indian Breakfast Recipes – Baked Beans Indian Style, Crispy Methi Puri, Moong Paratha, Dhebra Recipe.
Indian Dessert Recipes – Sev Barfi, Arrowroot Halwa, Instant Sindhi Gheeyar, Peanut Cashew Kesar Barfi.
Table of Contents
Recipe Video
Recipe Card
Healthy Kanda Batata Poha Recipe, Indian Breakfast
Ingredients
- 2 cups Flattened Rice (Thick)
- 1 Onion
- 1 Potato
- 2 tbsp Oil
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seeds
- 3 Green Chilies
- ½ inch Ginger
- 7-8 Curry Leaves
- Salt as per taste
- ¼ tsp Asafoetida
- 3 tbsp Peanuts
- ¼ tsp Turmeric Powder
- Fresh Coriander
- 1 tsp Sugar
- Lemon
- Besan Sev Garnish
Instructions
- Sift 2 cups of thick, flattened rice (poha) through a sieve to eliminate dust particles.Tip* – Do not use thin poha or flattened rice for this recipe. Poha turns mushy upon contact with water.
- Rinse it with water at least two to three times or until the accumulated dirt is eliminated.
- Rest for 15 minutes.
- In a large kadai, heat 2 tbsp of oil and add ½ tsp of mustard seeds. Let the seeds crackle.
- Add ½ tsp of cumin seeds, 7 to 8 curry leaves, and ¼ tsp of asafoetida. Saute for a few seconds.
- Add 3 tbsp of peanuts and roast on a low flame until they turn slightly brown.
- Add one chopped potato cut into small pieces. Stir well and cover it with a lid to cook on a low flame.
- Stir occasionally and cook until the potatoes are 80 percent cooked.
- Add one chopped onion, three finely chopped green chilies, ½ inch chopped ginger, and salt as per taste. Mix all the ingredients well and cook.
- The onions have turned light brown, and the potatoes have cooked well.
- Add ¼ tsp of turmeric powder, 1 tsp of sugar, and some coriander leaves. Mix all the ingredients well.
- After rest, the poha has softened with no moisture.
- Gently transfer the flattened rice to the pan, add half lemon juice and some fresh coriander leaves.
- Using a fork and very gently mix well, combining everything.
- Sprinkle some water on the top.Tip* – This trick will help to keep the poha moist and will not be dry while eating.
- Cover and simmer on a low flame for 2 to 3 minutes.
- Soft and non-sticky aloo poha is ready.
- Garnish it with sev or bhujia and serve hot with a slice of lemon.
- Enjoy this delicious breakfast or evening teatime.
How to Make Kanda Batata Poha Recipe at Home Step-by-Step Photos
- Sift 2 cups of thick, flattened rice through a sieve to eliminate dust particles. Tip* – Do not use thin poha or flattened rice for this recipe. Poha turns mushy upon contact with water.
- Rinse it with water at least two to three times or until the accumulated dirt is eliminated.
- Rest for 15 minutes.
- In a large kadai, heat 2 tbsp of oil and add ½ tsp of mustard seeds. Let the seeds crackle.
- Add ½ tsp of cumin seeds, 7 to 8 curry leaves, and ¼ tsp of asafoetida. Saute for a few seconds.
- Add 3 tbsp of peanuts and roast on a low flame until they turn slightly brown.
- Add one chopped potato cut into small pieces. Stir well and cover it with a lid to cook on a low flame.
- Stir occasionally and cook until the potatoes are 80 percent cooked.
- Add one chopped onion, three finely chopped green chilies, ½ inch chopped ginger, and salt as per taste. Mix all the ingredients well and cook.
- The onions have turned light brown, and the potatoes have cooked well.
- Add ¼ tsp of turmeric powder, 1 tsp of sugar, and some coriander leaves. Mix all the ingredients well.
- After rest, the poha has softened with no moisture.
- Gently transfer the flattened rice to the pan, add half lemon juice and some fresh coriander leaves.
- Using a fork and very gently mix well, combining everything.
- Sprinkle some water on the top. Tip* – This trick will help to keep the poha moist and will not be dry while eating.
- Cover and simmer on a low flame for 2 to 3 minutes.
- Soft and non-sticky aloo poha is ready.
- Garnish it with sev or bhujia and serve hot with a slice of lemon.
- Enjoy this delicious breakfast or evening teatime.
FAQs
What is kanda poha recipe?
The Kanda poha recipe is a light, healthy and nutritious dish crafted from thick poha (commonly known as flattened rice), onions, potato, peanuts, assorted spices, and natural herbs.
Which poha is used to make kanda poha recipe?
Begin by selecting the appropriate type of poha or flattened rice. Always use thick or medium-sized poha, avoiding the thin variety as it tends to become mushy upon contact with water.
What is batata poha?
Batata Poha, or poha recipe, is a light, healthy and nutritious dish crafted from thick poha (commonly known as flattened rice), onions, potato, peanuts, assorted spices, and natural herbs.
Why my kanda batata poha is mushy after cooking?
Batata Poha, or poha recipe, is a light, healthy and nutritious dish crafted from thick poha (commonly known as flattened rice), onions, potato, peanuts, assorted spices, and natural herbs. Some tips to follow while making poha.
– Begin by selecting the appropriate type of poha or flattened rice. Always use thick or medium-sized poha, avoiding the thin variety as it tends to become mushy upon contact with water.
– Thoroughly sift the poha to eliminate any dust particles.
– Rinse the poha with water, repeating the process two to three times to eliminate accumulated dirt. Do not soak the poha in the water.
– Rest the washed poha for at least 15 minutes.
Is batata poha good for health?
Poha is high in carbohydrates and a good source of minerals, vitamins, and iron the body needs. It is a low-calorie food and an excellent choice if you are on a weight-loss journey. You can make the batata poha recipe with onions only, skip the potatoes, and use roasted peanuts instead of fried for an additional healthier option and taste.
Conclusion
In this Kanda Batata Poha Recipe, we have shared how to make soft, non-sticky, delicious batata poha at home with all the tips and tricks. The recipe for batata Kanda poha is simple and easy to make for morning breakfast or evening tea. This poha recipe is a healthy, nutritious meal for a weight loss journey. You can make the batata poha recipe with onions only, skip the potatoes, and use roasted peanuts instead of fried for an additional healthier option and taste. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.