Kanda Batata Poha Recipe

Today, I’ll share the Kanda Batata Poha recipe. I grew up in Mumbai, where we often enjoyed poha for breakfast, two or three times a week. I love adding potatoes (batata) and onions (kanda) to my poha. Without batata, I can’t enjoy it. That’s why I’m making Kanda Batata Poha today.

Let’s learn how to make perfect batata poha. The goal is to keep the poha fluffy and moist, not dry or broken. Achieving this is simple. So, let’s get started!

https://www.youtube.com/watch?v=J67IL1lrcHU

About Kanda Batata Poha Recipe

Choose the right poha. Use thick, aged poha. Thin poha won’t work here. It’s meant for chivda and will turn mushy and mashed. So, stick with thick, aged poha for the best results.

https://foodifire.com/spicy-serrano-pineapple-margarita-2/

 

 

You don’t need to soak poha in a lot of water. Instead, place it in a sieve and wash it there. That’s enough. Your poha will soak completely and retain its fluffiness.

Soak poha this way for great results. It takes about 10 minutes to soak, so I’ve set it aside.

Ingredients:

• POHA | 3 CUPS
• OIL | 2-3 tbsp
• CUMIN SEEDS | 1/2 TSP
• MUSTARD SEEDS | 1/2 tsp
• GREEN CHILLI | 2 NOS.
• CURRY LEAVES | 10–12
• PEANUTS | 2 tbsp
• POTATO | 2 MEDIUM-SIZED (DICED)
• ONION | 1 NO. (CHOPPED)
• SUGAR | 1 tsp
• SALT | TO TASTE
• TURMERIC POWDER | 1/2 tsp
• FRESH CORIANDER | A SMALL HANDFUL
• LEMON JUICE | 1 tsp
• WATER | A FRESH SPLASH
• CORIANDER | A SMALL HANDFUL (CHOPPED)

Method:

In a large bowl, add the thick, old poha. Pour in water and wash the poha by mixing it with care. Strain the poha using a sieve, then let it rest for 8 to 10 minutes.

While the poha rests, begin the cooking process.

Heat a pan over a high flame. Once hot, add oil and let it heat well.

Next, add cumin seeds, mustard seeds, green chili, curry leaves, and peanuts. Mix and cook for a short time over a low flame, then add the potatoes.

Cook the potatoes over a high flame until half done. It’s important to half-cook them before adding the onions. If you add them together, the onions will overcook.

Once the potatoes are half-cooked, add chopped onion and sugar. Stir well and cook until the onion turns golden brown over a high flame.

When the onion turns light golden brown, the heat will also cook the potatoes. Lower the flame, add salt and turmeric powder, and mix well. Then, add the soaked poha, fresh coriander, and lemon juice. Stir everything with a light touch.

Next, splash some water over the poha. Cover the pan with a lid, switch off the flame, and let the poha rest for 3-4 minutes. This step will keep the poha moist and fluffy due to the steam.

Remove the lid after 3-4 minutes and add freshly chopped coriander.

Your batata poha is ready. Garnish with grated coconut when serving.