Poha recipe | Kanda Batata Poha Maharashtrian style

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 region poha is served without anything on the side or garnished with grated fresh coconut, lemon wedge, sev, farsan, raw onion, or spicy gravy.

Maharastrian style Poha
Authentic Maharastrian style Poha

What is Poha?

Poha is nothing but rice and has many health benefits compared to rice. The process is rice been parboiled, rolled, flattened, and dried to produce flakes. Poha is also called beaten rice or flattened rice.

There are mainly two varieties, one is thick and the other is thin. Thick is used to make poha and thin to make chivda. Both the 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 pinch of sugar.

About this recipe

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 recipe of the Maharashtrian version of poha/pohe, 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 recipe that results in soft and fluffy poha, with loads of onions, peanuts and etc makes it’s 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.

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 in the end to make chatpata poha.

maharastrian kanda batata poha

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, good fats, high in 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. Basic ingredients are;

  • Mustard seeds
  • Cumin seeds
  • Green chilies
  • Curry leaves
  • Spices like asafoetida and turmeric powder
  • Onions, and lots of it
  • Potatoes
  • Peanuts
  • And the thick variety of poha, of course!

To make this dish, the only prep-work needed is rinsing/soaking.

Pro tips

Make sure to use a thick variety of poha. A well-made poha has fluffy soft, while each grain of beaten rice remains separate. The texture of poha completely depends on rinsing/soaking. What I follow for the perfect texture is:

  • Take the required quantity of poha in a bowl. Wash it 2–4 times, after the last wash, run it through a strainer or colander. Let it rest for 10–15mins. The resting step allows moisture to dry out.
soaked poha
  • If washed poha is immediately added to the tempering, because of the moisture, the dish will turn mushy.
  • Quantity of Oil is only to cook the tempering ingredients. If quantity is more, poha will be oily.
  • For a delicious and authentic tasting poha, add lots of onions! In the authentic recipe, onions are cooked till soft, so that they add slight sweetness and crunch to the dish.
  • 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.
  • Tastes best when had hot. As it cools, the poha tends to get dry. To reheat, just splash water on poha, cover and cook on low flame for few minutes. Else can microwave by following same process.
  • Fresh coriander leaves add refreshing flavor.

Try this recipe and give your day a good start. Do not forget to rate and comment. Also, please share the recipes with your friends and family members.

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Recipe Card

maharastrian kanda batata poha

Poha | Kanda Batata Poha

Author: Santosh Allada
Poha is one of the favorite breakfast dishes in India. Kanda Batata poha is typical Maharastrian style. Kanda means onion and Batata is potato.
Prep Time 5 mins
Cook Time 10 mins
Resting time 5 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine Indian, Maharashtrian
Servings 2 people


  • 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


  • Take thick poha in a bowl. Rinse well with fresh water. Drain the water completely. Repeat the process again and add to a colander or strainer. Keep aside for 5-10mins.
  • Heat oil in a pan. When hot, add chopped potato. On medium flame, cook till nearly done. Remove in a plate.
  • In the same hot oil, add peanuts. Saute for 5seconds.
  • Add mustard seeds, 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 and saute till soft/translucent. Mix the fried potato.
  • Add salt and turmeric powder, mix well.
  • Add the softened poha and gently mix.
  • Splash water about 2tbspn on the poha. Cover and cook on low flame for 2minutes. The steam will make the poha soft and moist. This will also ensure even coloring of poha when mixed.
  • Now add sugar and gently mix. Check for salt and add if needed.
  • Lastly, add chopped coriander leaves. Squeeze lemon juice and gently mix.
  • Kanda batata poha is ready. Serve hot.


Authentic poha is yellow in color, so red chili powder is not added. You can add chili powder to make masala poha.
When there is no lemon, I add chat masala. Do try it once.
Fresh coconut can be grated on the top of poha. Or, can be topped with nylon sev which adds crunch.
Chopped tomato can be added. 
To make protein-rich poha, add soya granules. Soak soya granules in hot water for 15minutes. Squeeze and add after the potato is added.

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