Onion & Potato Poha

Poha or spiced flattened rice is staple food of Maharashtra. However this is made in other parts of the country as well. But Kanda Poha of Maharashtra is very famous and easy to make. To add variation, I add potatoes and green peas to it. Fried pea nuts are also important ingredient of poha. Desiccated coconut is also used for garnishing. However I don’t like coconut on poha so i have not added it. Rather I like to sprinkle some bhujia and onion on top of it. Else finely chopped tomatoes and onion tastes great.

Try other poha recipes like Poha Cutlet

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Onion & Potato Poha
Onion & Potato Poha
Print Recipe
This traditional onion & potato poha is easy to make breakfast recipe.
  • CourseBreakfast
  • CuisineIndian
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Onion & Potato Poha
Onion & Potato Poha
Print Recipe
This traditional onion & potato poha is easy to make breakfast recipe.
  • CourseBreakfast
  • CuisineIndian
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Instructions
  1. Take 1 cup of poha and wash it properly and keep it aside to dry for some time. Then add salt as per taste to the washed poha and mix gently.
  2. Put a kadai on gas top & put 3 - 4 table spoon refined oil. Fry the peanuts and remove them once reddish brown. But take care not to overdo as they will give burnt taste.
  3. Add 2 Tbsp oil to it. Once the oil is hot put mustard seeds and let them splutter.
  4. After that put curry leaf, green chilli and onion into it. Add diced potato and cover with lid. Keep on low flame.
  5. Once potatoes are properly cooked, add 1/2 tsp turmeric powder and mix well. After that add soaked and washed poha into it.
  6. In the end add fried peanuts, coriander leaves and one/ two table spoon of lemon juice in it.
  7. Sprinkle 5-6 drops of water and place the lid on kadai.
  8. Then after 1min remove the pot from gas stove. Now poha is ready to serve.
Recipe Notes

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