Poha, also known as Kanda Poha or Kanda Batata Poha, is a popular Indian breakfast or snack recipe made with flattened rice (poha), onions, roasted peanuts, and a few spices. Kanda Poha is easy to make and so delicious!
If there is one breakfast that everyone enjoys, it has to be Poha. This classic Indian breakfast dish is light, filling, tasty, and guaranteed to liven up your boring daily routine.
There are many variations, including Kanda Poha, Batata Poha, Vegetable Poha, Masala Poha, hariyali poha, and cauliflower rice poha.
Today, I'm sharing my easy Kanda Batata Poha recipe. In Marathi, "Kanda" means onions, "Batata" means potatoes, and "Poha" means flattened rice.
Two of my other favorite breakfasts I often make are vermicelli upma, and besan chilla.
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What is Poha?
Poha (plural pohe), also called flattened rice or beaten rice, is made from rice that is parboiled, dried, and flattened. It is also known as avalakki in Kannada, aval in Tamil, atukulu in Telugu, and chirer in Bengali.
Types of Poha
There are two varieties of white poha:
- Medium or Thick: Medium or Thick poha is preferred for this recipe.
- Thin Poha: It is paper-thin and suitable for making poha chivda, sweet poha, etc.
How to Make Kanda Poha
Ingredients
Gather all the ingredients
Gently rinse 1.5 cups of poha (medium flakes variety) in a colander under running water 2-3 times until they soften, and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
Heat 2 tablespoons oil in a Kadai. Add 2-3 tablespoons of raw peanuts (groundnuts) and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.
You can also roast the peanuts in the air fryer and add them to your poha at the end.
In the same kadai, add ½ teaspoon mustard and ½ teaspoon cumin seeds and let them splutter.
Then, add 2-3 green chilies (finely chopped), 1 stalk curry leaves, and 1 medium onion (finely chopped). Saute until onions turn soft and translucent.
Next, add 1 medium potato, cubed into ½-inch pieces (or mixed vegetables of your choice), and cook for 2-3 minutes until tender. If you prefer making simple plain pohe, you can skip adding potatoes or any vegetables.
Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (You can also use pre-boiled cubed potatoes and saute for 2 minutes). Here is the recipe to boil potatoes in an instant pot.
Add rinsed and drained poha, ½ teaspoon turmeric, salt, and ½ teaspoon sugar (optional). Mix everything well.
If you feel the pohe is too dry, sprinkle some water. Cover it with a lid and cook for 2 minutes on low heat.
Turn off the heat. Add 1 tablespoon lemon juice and roasted peanuts, and give a quick mix. Lastly, garnish with 2 tablespoons coriander leaves.
Serve hot with masala chai or coffee.
How to Serve Kanda Poha?
Serve Kanda poha hot with a sprinkle of sev or bhujiya and coriander leaves, along with masala chai or filter coffee.
You may also sprinkle some freshly grated coconut, and enjoy with coconut chutney and tomato saaru.
Expert Tips
- Type of poha: Use a medium or thick variety of poha. Thin poha can become mushy. You can use white or red poha to make this kanda poha.
- Rinsing: I prefer to rinse 2-3 times under cold water and drain the water completely. Do not rinse the poha for long, as it will turn mushy. Cover and keep it aside until you are ready to use it.
- Is your Poha Dry: If the poha looks dry, sprinkle 2-3 tablespoons of water, cover, and cook for 2 minutes.
- Dice the potatoes small: Cut potatoes into small cubes so they cook faster.
- Sugar: Adding a little sugar (or jaggery) balances the flavors well, so do not skip adding it. It's optional, though.
Variations
- Vegetable poha: Add vegetables of your choice, like carrots, green beans, bell pepper, and green peas. You can also add steamed moong sprouts. Here is the recipe: How to make sprout moong beans at home.
- No Onion Poha: Skip the onion or substitute cabbage.
- Jain Poha: Skip onions and potatoes.
- South Indian Poha: Garnish with fresh coconut.
Storage Instructions
- Refrigerator: Poha is best enjoyed immediately. Leftovers keep well in an airtight container in the refrigerator for up to 2-3 days.
- Freezer: I do not recommend freezing it.
- Reheat: Poha gets dry as it cools down. So sprinkle some water when reheating it in the microwave or in a pan on the stovetop to get moist and soft poha.
Frequently Asked Questions
If you rinse or soak poha for more time, it turns mushy. Just rinse it 2-3 times under running water until it softens, and drain the excess liquid. Also, make sure to use a thick poha variety.
Just rinse it for 30 seconds to 1 minute under running water until it softens. Poha is ready when you can gently mash it between your fingers. Drain out the excess liquid.
Easy Poha Recipe (Kanda Poha)
Recipe Video
Ingredients
- 2 tablespoons oil
- 1.5 cups poha (flattened rice) thick to medium flakes
- 2-3 tablespoons peanuts
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2-3 green chilies finely chopped
- 1 stalk curry leaves
- 1 medium onion (about ¾ cup), finely chopped
- 1 medium potato cut int ½ inch pieces, (or ½ cup mixed veggies)
- ½ teaspoon turmeric
- ½ teaspoon sugar optional
- salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves for garnish
Instructions
- Gently rinse poha in a colander under running water 2-3 times until they soften and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
- Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.
- In the same kadai, add mustard and cumin seeds and let them splutter.
- Then add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent.
- Next, add cubed potatoes (or mixed vegetables) and cook for 2-3 minutes.Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (You can also use pre-boiled cubed potatoes to it and saute for 2 minutes).
- Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well.
- If you feel the poha is too dry, sprinkle some water all over. Cover it with a lid and cook for 2 minutes on low heat.
- Turn off the heat. Add the lemon juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.
- Serve hot with Masala chai or Coffee.
Notes
Expert Tips
- Type of poha: Use a medium or thick variety of poha. Thin poha can become mushy. You can use white or red poha to make this kanda poha.
- Rinsing: I prefer to rinse 2-3 times under cold water and drain the water completely. Do not rinse the poha for long, as it will turn mushy. Cover and keep it aside until you are ready to use it.
- Is your Poha Dry: If the poha looks dry, sprinkle 2-3 tablespoons of water, cover, and cook for 2 minutes.
- Dice the potatoes small: Cut potatoes into small cubes so they cook faster.
- Sugar: Adding a little sugar (or jaggery) balances the flavors well, so do not skip adding it. It's optional, though.
Variations
- Vegetable poha: Add vegetables of your choice, like carrots, green beans, bell pepper, and green peas.
- No Onion Poha: Skip the onion or substitute cabbage.
- Jain Poha: Skip onions and potatoes.
- South Indian Poha: Garnish with fresh coconut.
Nutrition
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Parvaah
Really great recipe, Thanks for sharing!
Bhavana Patil
You are welcome Parvaah
Chef Orlando
Just reading through the ingredients and having an understanding of flavor profile of the spices I'm just wondering if this would work as a side dish to fish because of the citrus going to have to try and not tell my guests it's a breakfast food
Bhavana Patil
Yes you can make it.. I would recommend making lemon rice if you are looking for citrusy flavor. Here is the recipe https://www.indianveggiedelight.com/instant-pot-lemon-rice-pressure-cooker-recipe/