Poha recipe | Kanda Batata Poha Maharashtrian style
Poha recipe with a step-by-step guide. Maharashtrian Poha, also known as Kanda Batata Poha, is a traditional breakfast recipe that hails from the western Indian state of Maharashtra. It is commonly prepared and relished in households, street food stalls, and even during festive occasions.
Poha is one of the favorite breakfast dishes in India. It is a typical breakfast or snack item in Maharashtra, Madhya Pradesh, Uttar Pradesh, Telangana, Odisha, West Bengal, Karnataka, Gujarat, and Rajasthan states. So, this dish has thousand different varieties of recipes.
Depending on the region poha is served without anything on the side or garnished with grated fresh coconut, lemon wedge, sev, farsan, raw onion, or spicy gravy.
What is Poha?
Poha is nothing but rice and has many health benefits compared to rice. The process is rice being parboiled, rolled, flattened, and dried to produce flakes. Poha is also called beaten rice, or flattened rice flakes, and when combined with a medley of spices and onions, it creates a delectable and wholesome meal.
There are mainly two varieties, one is thick and the other is thin. In poha recipe, a thick variety is used and thin to make chivda. Both varieties are dry, crisp, thin, white color flakes. There are many dishes (snack, savory and sweet) made with poha, and all of them require little cooking.
Authentic poha is yellow in color. Turmeric powder gives it a bright yellow color. There is a fine balance of heat from green chilies, tang from lemon juice, and mild sweetness from coconut or a pinch of sugar.
About Maharashtrian Poha recipe
Having been brought up in Mumbai and Pune, the Maharashtrian version is my favorite. For Punekar’s, poha runs in veins more than blood. While student life in Pune, ate like Punekar’s did, to be precise. Another common breakfast item was Sabudana Khichdi. Do check the recipe as I have mentioned tips and tricks for non-sticky sabudana khichdi.
In this post, I will share the Maharashtrian Poha recipe, made of onion and potato. Onion in Marathi is kanda and Potato is batata, so it is also called “kanda batata poha/pohe“. A simple poha recipe that results in soft and fluffy poha, with loads of onions, peanuts and etc makes it utterly complete in its own way.
Either of the two variations tastes good but combining both tastes better. Well, who does not like potatoes in any dish? Potato is a mutual friend which every vegetable has.
What makes Maharashtrian Poha truly special is its burst of flavors and the delightful combination of textures. The tanginess of lemon juice, the crunch of roasted peanuts, and the freshness of chopped coriander leaves add layers of taste and texture to the dish. The result is a savory and aromatic breakfast that is both comforting and satisfying.
This is one of the dishes which does not need excellent cooking skills.
While authentic poha is bright yellow in color, you can add red chili powder to make it spicy. I also add little chat masala at the end to make chatpata poha.
A well-made poha has fluffy and soft, while each grain of beaten rice remains separate. Follow the below tips for the perfect texture:
1. Choose the right type of poha: Select the right variety of poha. For Maharashtrian Poha, thick or medium-thick poha works best.
2. Rinse poha properly: Be gentle while rinsing to avoid breaking the flakes. Drain well after rinsing to prevent mushiness.
3. Use fresh ingredients: Fresh ingredients like onions, green chilies, curry leaves, and coriander leaves enhance the flavors of the dish.
4. Quantity of oil: It is only to cook the tempering ingredients. If the quantity is more, poha will be oily.
5. Onions: For a delicious and authentic-tasting poha, add lots of onions! In the authentic recipe, onions are cooked till translucent (soft), so that they add slight sweetness and crunch to the dish.
6. My mother’s tip: When the dish is ready, sprinkle little water and cover the pan. Let it steam on low flame steam for 2–3mins. The process is the same to reheat it.
7. Toss lightly: Once all the ingredients are added, toss the poha gently using a spatula to mix everything together. Be careful not to break the poha flakes.
8. Fresh coriander leaves add refreshing flavor.
Is Poha Healthy?
The staples in our diets are high in nutrient value. Few Nutritionists acknowledge poha as a superfood and recommend it as one of the healthiest Indian breakfasts.
Thinking of Poha as a carbohydrate is to overlook the way it is made. When mixed with other ingredients, the dish not only tastes delicious, but the glycemic index is low.
The dish has healthy carbohydrates, and good fats, high iron content, squeeze of lemon juice provides Vitamin C, because of the manufacturing process it has probiotic advantages, low in calories, and is rich in fiber.
For all the above reasons, Poha is perfect to start the day with. It will keep you full for longer. It is easy to digest and does not cause bloating. Also, it is recommended during the weight loss journey.
Ingredients to make Kanda Batata Poha
It is a dish that is simple and quick to make with fewer ingredients. The basic ingredients in poha recipe are;
1. Poha (flattened rice flakes): This is the main ingredient and forms the base of the dish. Choose thick or medium-thick poha for the best texture.
2. Oil: I have used refined oil. Feel free to use any oil of your choice.
3. Tempering: peanuts, mustard seeds, cumin, curry leaves, and green chilies.
4. Onions and potatoes: Finely chopped onions provide a sweet and savory flavor to the dish.
5. Spice powder: Turmeric powder. It gives the dish a vibrant yellow color and a hint of earthy flavor.
6. Sugar: A pinch of sugar can be added to balance the flavors and provide a hint of sweetness.
7. Seasoning & garnishing: Salt and coriander leaves.
How to make Poha (step-by-step)
1. Start by measuring the desired quantity of thick poha in a wide bowl
2. Add water until the poha is completely submerged. Gently rinse the poha with your fingers, allowing the water to flow through the flakes. Move your fingers through the poha to ensure all the flakes come into contact with water.
Do not overwash, the poha will absorb more water and become mushy.
3. Gently drain the water completely. Repeat it 2-3 times.
4. Keep it aside for 5-10 minutes. Do not skip this step.
5. Heat oil in a pan. When hot, add chopped potato. On medium flame, cook till nearly done. Remove on a plate.
6. In the same hot oil, add peanuts. Saute for 5 seconds.
7. Add mustard seeds, and cumin seeds and let them crackle.
8. Add chopped green chilies and curry leaves. Let the leaves turn crisp. Next, add hing.
9. Now, add the chopped onion. On medium flame, saute till soft/translucent.
10. Add coriander leaves and mix well.
11. Add turmeric powder and saute for a few seconds. Add the fried potatoes and mix.
12. Add the softened poha and gently mix.
13. Next, add salt and sugar. Mix well.
14. Add the remaining coriander leaves. Give a good mix.
15. Splash little water on the poha and cover the pan for 5 minutes on low flame.
16. Mix well. Poha is ready to serve.
Maharashtrian Poha is a versatile dish that can be enjoyed on its own. However, it can be paired with various accompaniments:
Sev: Top your poha with a generous sprinkle of sev, which are crispy chickpea flour noodles. Sev adds a delightful crunch and a savory element to the dish.
Lemon Wedges: Serve Maharashtrian poha with fresh lemon wedges on the side. Squeezing lemon juice over the poha just before eating enhances the tanginess and adds a refreshing touch.
Evening snack: pair the poha as an evening snack with a hot cup of tea or coffee.
Poha tastes the best when fresh right out of the pan. However, if you have any leftovers you can refrigerate them.
Let it cool completely and transfer it to a clean and dry airtight container and store it in the refrigerator. Properly stored, it can stay fresh for up to 2 days. Avoid adding additional toppings like sev or lemon juice. Add them just before serving to maintain their texture and taste.
When you’re ready to eat the stored poha, you can reheat it gently in a microwave or on the stovetop. Add a few drops of water if needed to soften it slightly while reheating.
More Related Recipes
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Maharashtrian Poha | Kanda Batata Poha
- 1 cup Poha (thick)
- 1 medium Potato (cut in cubes)
- 1 medium Onion (roughly chopped)
- 2 tbspn Oil
- 3-4 tbspn Peanut (raw)
- 1 tsp Mustard seeds/Rai
- 1 tsp Cumin seeds/Jeera
- 2-3 Green Chilies (adjust)
- 8-10 Curry leaves/Kaadipata
- 1/2 tsp Hing (optional)
- 1 tsp Turmeric powder
- 1/2 Lemon
- 1 tsp Sugar
- Salt to taste
- Coriander leaves
- Start by measuring the desired quantity of thick poha in a wide bowl.
- Add water until the poha is completely submerged. Gently rinse the poha with your fingers, allowing the water to flow through the flakes. Move your fingers through the poha to ensure all the flakes come into contact with water.
- Gently drain the water completely. Repeat it 2-3 times.
- Keep it aside for 5-10 minutes. Do not skip this step.
- Heat oil in a pan. When hot, add chopped potato. On medium flame, cook till nearly done. Remove on a plate.
- In the same hot oil, add peanuts. Saute for 5 seconds. Add mustard seeds, and cumin seeds and let them crackle.
- Add chopped green chilies and curry leaves. Let the leaves turn crisp. Next, add hing.
- Now, add the chopped onion. On medium flame, saute till soft/translucent.
- Add coriander leaves and mix well.
- Add turmeric powder and saute for a few seconds. Add the fried potatoes and mix. Add the softened poha and gently mix.
- Next, add salt and sugar. Mix well.
- Add the remaining coriander leaves. Give a good mix.
- Splash little water on the poha and cover the pan for 5 minutes on low flame. Turn off the flame and mix well.
- Maharashtrian Poha is ready to serve.