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You are here: Home / Breakfast / Potato Poha | Kanda Batata Poha Recipe | Indian Breakfast Recipes

Potato Poha | Kanda Batata Poha Recipe | Indian Breakfast Recipes

February 18, 2020 23 Comments

Learn how to make Onion Potato Poha or Kanda Batata Poha, an easy and healthy Maharashtrian breakfast recipe using Indian flattened rice, potatoes, onions, and some mild spices.

Needless to say, I didn’t grow up eating Kanda Batata Poha, what with it being a Maharashtrian recipe and all that. The first time I tried Batata Poha was at this mini exhibition and sale conducted by some ladies group in my home town that amma was an active member of. They would set up stalls and sell a variety of things, all homemade. In one of those, they were selling Kanda Batata Poha in small cups for 5 rupees each. Amma and I had no clue what Batata or Poha was but decided to give it a shot anyway. After one bite of it, amma goes “ahh aval!” and then quickly went on to dissect the ingredients and tell me exactly what went into the Batata Poha and how it was probably made.

Potato Poha-Batata Poha Recipe-Easy Indian Breakfast

Fast forward a few more years, I moved to Hyderabad for work and met people from all over. I tasted food that I’d never even heard of before. This recipe is from a Maharashtrian colleague who made his mom’s Kanda Batata Poha one day and posted it on FB. I, of course, immediately asked him for the recipe and obliged. Thanks Yash!

I was wondering if Batata Poha and Kanda Poha are the same thing so I asked Yash and he said batata = potato and kanda = onion. If you add both to the poha, then it kinda becomes Kanda Batata Poha. Anyway, irrespective of the finer details, this is an delicious, easy, and healthy recipe that you must make!

Love poha or aval recipes? Then check out this aval vadai recipe, and sweetened poha with coconut, a regular evening snack in Kerala. Check this link for more breakfast recipes.

Kanda Batata Poha Recipe

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2
Recipe adapted from: Yash Godbole

Ingredients:
1.5 cups of poha (aval, avalakki, Indian flattened rice)
1 onion, chopped fine
1 potato, boiled and chopped fine (see notes)
1/4 cup of peanuts (raw or roasted)
2-3 green chillies, chopped
1/8 tsp of hing (perungaayam, asafoetida)
1/4 tsp of sugar (optional)
1/4 tsp of turmeric powder
1 bunch of fresh coriander leaves or cilantro
1 wedge of lime or lemon
1 tbsp of oil
1/4 tsp of mustard seeds
3/4 tsp of salt (adjust to taste)

How to Make Kanda Batata Poha:

1. Rinse the poha through some running water, drain completely, and set aside. I mixed the turmeric in the wet poha and mixed before keeping it aside for uniform colouring.

Potato Poha-Batata Poha Recipe-Easy Indian Breakfast

2. Heat oil in a wide pan and add the mustard seeds. When they start to pop, add the onions, hing and green chillies. Saute for a few mins until the onions turn transparent and then add the finely chopped boiled potato. Saute a while longer and then add the peanuts. Since I used raw peanuts, I let it roast in there for a while so the raw smell would leave it. The onions will also roast a bit more which is perfect.

Potato Poha-Batata Poha Recipe-Easy Indian Breakfast

3. Next, add the washed poha, sugar (if using) and salt. Mix well and let the ingredients blend together imparting a lovely yellow colour and a nice flavour to the poha.

Potato Poha-Batata Poha Recipe-Easy Indian Breakfast

4. Turn off heat, add a few drops of lime or lemon and garnish with a generous amount of chopped coriander leaves. These two ingredients are really not optional to make Kanda Batata Poha. Mix again and serve hot with some steaming cardamom tea!

Potato Poha-Batata Poha Recipe-Easy Indian Breakfast

Notes:

– Another, probably more authentic, way of making Kanda Batata Poha is to fry the potato cubes separately and then adding to the poha. Since I happened to have a boiled potato in hand, I used that. You can also grate a raw potato and add it but the cooking time will be a bit longer.

– The peanuts I used were raw and I did feel like they didn’t roast completely since I added them after the onions, etc. Either use roasted peanuts or roast them separately before adding, if you are particular about it.

– Curry leaves can be added to batata poha if you prefer but since I added a lot of coriander, I wanted just that flavour to dominate.

– The sugar is optional. I added some and liked the flavour but you can skip it if you’d like.

Before I sign off, here are some South Indian Breakfast Recipes from Edible Garden to motivate you to cook and eat the most important meal of the day

– Soft Idlis
– Instant wheat dosa
– Rava upma
– Semiya upma
– Rava idli
– Idli with idli rava
– Wheat puttu
– Idiyappam

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By nags Filed Under: Breakfast, Uncategorized

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Reader Interactions

Comments

  1. YK

    November 18, 2019 at 11:03 pm

    Hi Nags,
    I am visiting ur site first time & I liked reading ur dishes they seem very yummy.
    Ur 2 recipes are very nice Lemon Sevai & Potato Poha recipes .
    Will surely give a try.
    I make Savai or Vermicille Pasta with cooked mince & I don’t boil Seavai separately .
    I cook it same way as Upma.
    It’s very tasty 😋try & see for ur self 😃
    Keep up the good work 👍🏻👍🏻👍🏻

    Reply
  2. Kanchan Lalit

    June 10, 2016 at 5:53 pm

    Hey Thank you Nags for ur simple explanations for the recipes. I loved to check out many non-maharashtrian recipes which i loved to try.
    While making our beloved poha i wud suggest a tip- add raw peanuts first to the hot oil & then start the rest process from mustard seeds. Also after last mixing sugar, salt etc steaming the poha with a lid on it for 2-3 min helps to retain moisture.
    Also we add some jeera for a perfect flavour along with mustard seeds.
    Thanks again. Happy Cooking!

    Reply
    • nags

      June 13, 2016 at 11:43 am

      thank you for the tips, really appreciate it!

      Reply
  3. Anonymous

    March 23, 2013 at 6:34 am

    My favoritest breakfast in the world! Small variation, I add some chopped carrots and peas (and beans if I have some).. It makes a yummy combination with the potatoes..

    Reply
  4. sinsationscakes

    January 28, 2013 at 1:38 am

    Your pictures had me drooling! No healthy granola or oatmeal breakfast can compare to the bounty of Indian cooking!

    Reply
  5. Jehanne

    January 28, 2013 at 12:30 am

    this looks delicious! the only time I tried poha was with palm sugar and coconut, so I am now intrigued to try out this savoury version, thanks for sharing Nags.

    Reply
  6. Priya

    January 25, 2013 at 8:33 pm

    Love this easy breezy kanda poha,want to finish that whole plate.

    Reply
  7. divya

    January 25, 2013 at 2:22 pm

    Superb recipe.. Mouthwatering..

    Reply
  8. Kadhyaa

    January 25, 2013 at 1:47 pm

    never made this one. thnx for the recipe

    Reply
  9. dassana

    January 25, 2013 at 11:59 am

    i have grown up with the vocabulary of kanda & batata until i got married and started calling them- pyaaz and aloo respectively. i make poha often and a flavorful suggestion would be to add some fresh grated coconut to the poha and stir just before closing the flame. if adding coconut then do add curry leaves while tempering. the poha tastes damn good with the coconut.

    Reply
    • Nagalakshmi V

      January 26, 2013 at 2:57 am

      that's a great tip for making kanda poha, dassana. i was thinking i'll try a south indian style upma with poha with grated ginger and coconut, etc. that must also taste nice and makes for a light breakfast 🙂

      Reply
  10. Rama Sekharan

    January 25, 2013 at 11:47 am

    I have been making it since I got married. My M in law called it Avul uppuma & is my hubby's favorite. I do the same way described except don't add peanuts. Instead add bengal gram about a tablespoon full. Also in US where I live you can't wash the poha. It will become mushy. So I just add the clean avul from the package(here it is very clean) . I also add lemon juice in the end for the tangy taste. Comes out real good.

    Rama Sekharan

    Reply
  11. Sharmilee! :)

    January 25, 2013 at 4:11 pm

    This sounds new and interesting to me, nice clicks too!

    Reply
  12. jo

    January 25, 2013 at 7:54 am

    I love the last pic. Really thoughtful of you to have taken the last pic with the cup of tea. Reminds me of my trip to Mahabaleshwar where I had Kanda Batata Poha with hot tea for breakfast every single day and loved it!

    Reply
  13. Jeyashrisuresh

    January 25, 2013 at 7:51 am

    Poha upma i make almost twice a week for breakfast. Very beautifully explained and can't take eyes from the detailed pictures

    Reply
  14. StarzzSpace

    January 25, 2013 at 6:57 am

    I just loveeeee this dish and ur photo just gave me major thrust to my craving!

    Reply
  15. Veena Theagarajan

    January 25, 2013 at 6:09 am

    Lovey pics Nags, Esp Last one.. I love this too ..

    Reply
  16. SohNi

    January 25, 2013 at 5:46 am

    I use same recipe to cook Poha for my sis n hubby, both are potato lovers… poha pics looks amazingly tempting and inviting….

    Reply
  17. Divya Kudua

    January 25, 2013 at 5:06 am

    I have only heard about Kanda poha and this one looks delicious.We always do that no,dissecting a recipe to find out what went into it!

    Reply
  18. Yash G

    January 25, 2013 at 4:56 am

    I'm Honored 😀 Thanks Nags!

    Reply
  19. APARNARAJESHKUMAR

    January 25, 2013 at 4:37 am

    i love the last picture 🙂 cannt take my eyes !

    Reply
  20. ramya anand

    January 25, 2013 at 6:00 am

    Adding lemon juice makes this dish sooooo yumm..love aval!

    Reply
  21. Charul @ Tadka Masala

    January 25, 2013 at 5:01 am

    Perfect breakfast! And lovely pics!

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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