The Maharashtrian kanda batata poha is a wonderfully quick, easy and yummy breakfast recipe made with flattened rice (poha), onions, potato
Breakfast is served! I have for you, here, a wonderfully easy and heartening breakfast recipe, made with flattened rice (poha), the Maharashtrian kanda batata poha. Let me break this dish down for you, that comes from India’s western state, Maharashtra. While, kanda is onion in Marathi, batata is potato and flattened rice is called pohe. So, kanda batata poha is a traditional recipe, where this hot breakfast is made using onions and potatoes. This breakfast recipe has always been a favorite of mine and turns out that the husband too enjoys it. In fact, he tells me during his Bangalore days, his running route would end at a small roadside stall that sold poha for breakfast!
The kanda batata poha is a much loved breakfast recipe even at my mum’s place. In fact, this is recipe is how maa makes it and since I love her version, I make mine the same way too. Like her, I too add frozen peas to my poha, while this is optional I think it makes a wonderful difference to the taste. Moreover, besides being so yummy the kanda batata poha is quite a healthy breakfast recipe. Not only, is the recipe low on oil, has vegetables and peanuts in it, but it is also steamed. Yes, that’s right, not fried. You will barely need a tablespoon of oil to cook this. Moreover, flattened rice or pohe is an easily digestible form of rice. So, this recipe definitely tops the charts of wholesome morning meals.
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One pot recipe
This is an under 30 minute breakfast recipe made with minimal ingredients. Even though minimal, since all ingredients ised are fresh and fragrant, the kanda batata poha is an absolute heart winner. The fresh curry leaves in the tempering, the grated coconut and chopped coriander as garnish make this simple meal absolute soulful. Also, the crunchy peanuts in there give a wonderful mouthfeel to this much loved Maharashtrian recipe. While buying the flattened rice, there is however, one thing you need to bear in mind. The type of pohe used in the recipe, is the thin one. Be sure to pick this variety for the recipe.
Don’t worry much as it is generally, always mentioned on the packets. Even at stores here in London, the packets have “thin poha” written on them. So, hunting for the right variety should not be much of a task. If you are a poha lover then do try my recipe out to see how it is different from the ay you make yours. And if you aren’t a fan then try it out to fall in love with this simple and sumptuous recipe. Whichever be the case, I hope you will make it and share your feedback with me. You can share your food pictures with me on Instagram and Facebook.
Eat hearty!
Maharashtrian kanda batata poha
Equipment
- Shallow cooking pot
Ingredients
- 2 cups pohe or flattened rice
- 2 tbsp pink peanuts
- 1 tsp mustard seeds
- 6-7 curry leaves
- 1 smal onion finely chopped
- 1 small potato diced small
- ¼ cup peas frozen
- 3-4 gren chillis chopped
- 1 tsp turmeric powder
- 1 tbsp lime juice
- 2 tbsp coriander leaves chopped
- 2 tbsp coconut freshly grated
- 1 tbsp oil
- 1 tbsp sugar
- salt to taste
Instructions
- Wash the poha under running water until throughly wet, drain and remove in a bowl. Apply the turmeric powder and keep it aside
- Heat a pan with the oil and add the mustard seeds. Once the seeds splutter, add curry leaves and the peanuts. Saute´ for a couple minutes. Add the onions and fry until they are soft and translucent. Add the potatoes and mix well
- Add 2-3 tbsp water, cover and cook until the potatoes are throughly cooked. Keep checking in intervals
- Once done, add in the peas and chilis, mix well. Lower the heat to a minimum and add the washed poha along with salt and sugar. Mix gently to coat well. Sprinkle 2-3 tbsp of water, cover and cook for 5-7 minutes
- Turn the flame off, add the lime juice, coconut and the coriander leaves. Mix well and keep covered for couple minutes. Serve your delicious poha, hot with some lime wedges on the side and chai. Enjoy!
Notes
- Be sure to use the thin variety of flattened rice or poha for this recipe
- 1 cup = 250 mililitres
- tbsp - tablespoon
- tsp - teaspoon
