Poha is one of the healthiest Indian breakfast items. This is popularly known as kanda poha (onion poha). It's a simple dish made with flattened rice.
Onion Potato Poha
Originally onion poha is a popular Maharashtrian food item. However, this is equally loved in other parts of the country as well. Poha is a term used for flattened rice. This is actually rice that is parboiled, rolled, and flattened. Then it's dried to flakes. These flakes are used in various dishes in Indian cuisine. This is low in calories and keeps the stomach full for longer.
This onion potato poha or kanda batata poha is similar to the authentic kanda poha except for the potatoes I love to add. Adding potatoes makes the breakfast more filling.
Is poha good for health?
It's easily digestible and doesn't cause bloating. This is light on the stomach. But it keeps you full for longer and gives you feelings of satiety.
I add potatoes and green peas to my poha. Fried peanuts are also an important ingredient of poha. Peanuts add a natural crunch to the poha. You can add grated coconut. However, I don't like coconut on poha so I have not added it.
Rather I like to sprinkle some bhujia sev or finely chopped tomato and onion on top of it. Well, this is called kanda poha because onion or kanda is the main ingredient in this recipe.
Tips to prepare perfect onion and potato poha
1. Poha is one of the simplest recipes. It doesn't require much preparation and hard work. The only thing you need to do is wash poha and leave it on a colander or strainer for 5 minutes. This will soften the poha flakes.
2. But don't soak in water. Just wash it off and spread it on a dry plate/ colander or the strainer itself.
3. If you will soak it in water, then it will be moist with excess water while cooking. In such a case dish will be mushy and this will spoil its taste. Poha should be fluffy and soft.
4. If you feel it's not wet enough (and soft) and a little stiff, sprinkle some more water and keep aside for 2 - 3 minutes before adding anything.
5. I shallow fry peanuts first and then remove them from the oil and add them in the end. I do this because, by the time potatoes get cooked, peanuts will be burnt and will not taste good.
6. Add onions and potatoes at the same time instead of sauteing onions first. This is because, by the time potatoes get tender, the onions will be burnt.
7. Don't forget the curry leaves in the beginning and coriander leaves in the add as these herbs add the authentic flavor to the poha.
6. Add lemon juice at the end for a better taste. Garnish with a handful of coriander leaves. Chopped onions and tomatoes on top also taste great. However, that is optional.
For more such recipes check out my 45+ Indian Breakfast Recipes here.
Recipe for Kanda Batata Poha (Onion Potato Poha)
Onion Potato Poha
- Take 1 cup of poha and wash it properly and keep it aside for 2 minutes till it's soft and fluffy. Then add salt (as per taste) and turmeric powder to the washed poha and mix gently.
- Heat oil in a pan. Fry the peanuts till little brownish and then remove from oil.
- In the same pan add mustard seeds to hot oil and let it splutter.
- After that add curry leaves, green chillies and onion into it. Saute for a minute. No need to brown onions first. Add diced potato and cover with lid. Keep on low flame.
- Once potatoes are properly cooked, add poha. Give it a nice stir.
- In the end add fried peanuts, coriander leaves and lemon juice in it.
- Turn off heat and cover with a lid for 2 minutes before serving.
- Sprinkle some sev bhujia and serve hot.
- You can also add some finely chopped onions, tomatoes, and grated coconut to it.
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