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A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
For 4 servings
Rinse and Drain Poha: Place the thick poha in a large sieve or colander. Rinse under cold running water for 30-40 seconds, tossing gently with your fingers until it softens. Do not over-rinse or soak. A good test is to press a flake; it should crush easily. Set aside in the colander to drain completely for at least 10 minutes.
Prepare the Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and allow them to splutter completely. Immediately add the cumin seeds, hing, and raw peanuts. Sauté for 1-2 minutes until the peanuts turn golden and crunchy. Add the slit green chilies and curry leaves, and cook for another 30 seconds until fragrant.
Cook the Vegetables: Add the finely chopped onions to the pan and sauté for 3-4 minutes until they become soft and translucent. Add the diced potatoes, turmeric powder, and about 1/2 tsp of the salt. Mix well. Sprinkle 2-3 tablespoons of water, cover the pan, and cook on low-medium heat for 6-8 minutes, stirring occasionally, until the potatoes are fork-tender.
Combine and Steam: While the potatoes are cooking, add the remaining salt (3/4 tsp) and sugar to the drained poha. Gently fluff with a fork to mix and separate the flakes. Once the potatoes are cooked, add the seasoned poha to the pan. Gently toss everything together until well combined, being careful not to mash the poha flakes.
Final Steaming and Garnish: Cover the pan and let the poha steam on the lowest heat for 2-3 minutes. This crucial step makes the poha soft and allows it to absorb all the flavors. Turn off the heat. Drizzle the fresh lemon juice over the poha and add the chopped coriander leaves. Give it one final gentle mix.
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 409.25 calories per serving with 8.45g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Serve: Garnish with fresh grated coconut (if using) and serve immediately. It can be enjoyed on its own or with a side of plain yogurt.
Add 1/2 cup of sprouted moth beans (matki) or green gram (moong) along with the potatoes for a protein boost.
Incorporate 1/2 cup of green peas, finely chopped carrots, or bell peppers. Add them along with the potatoes to increase the nutritional value.
Omit the onions and potatoes. You can add green peas, chopped capsicum, or raw banana cubes instead.
For a taste of Indore, garnish with a generous amount of fine sev, pomegranate arils, and a sprinkle of jeeravan masala before serving.
Poha is made from flattened rice, which is a good source of complex carbohydrates that provide sustained energy, making it an excellent breakfast choice.
Poha is light on the stomach and easy to digest. It's also considered a probiotic food as it's made by parboiling paddy and then drying it, which involves a fermentation process.
The traditional process of making poha involves passing it through iron rollers, which can fortify it with iron. Squeezing lemon juice on top provides Vitamin C, which helps in the absorption of this iron.
Since it is made from rice, poha is naturally gluten-free, making it a suitable and safe option for individuals with celiac disease or gluten intolerance.
Yes, it's a relatively healthy and balanced breakfast. Poha is a good source of carbohydrates and is light on the stomach. The addition of potatoes provides energy, while peanuts offer protein and healthy fats. To make it healthier, you can increase the vegetables and reduce the amount of oil used.
One serving (about 1.5 cups or 220g) of Kanda Batata Poha contains approximately 350-400 calories. The exact count can vary based on the amount of oil, peanuts, and potatoes used.
Absolutely. To make it without onions (Kanda), it's simply called 'Batata Poha'. If you omit potatoes (Batata), it's 'Kanda Poha'. You can also make it plain or add other vegetables like green peas.
Poha usually becomes mushy for two reasons: using thin poha instead of thick poha, or over-soaking/over-rinsing it in water. Rinse it in a colander just until it's soft, then let it drain completely for at least 10 minutes before using.
Store leftover poha in an airtight container in the refrigerator for up to 24 hours. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a covered pan on the stovetop. Note that it tastes best when fresh.
This recipe goes great with these complete meals
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