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.
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.
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.
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.
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!
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
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 👍🏻👍🏻👍🏻
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!
thank you for the tips, really appreciate it!
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..
Your pictures had me drooling! No healthy granola or oatmeal breakfast can compare to the bounty of Indian cooking!
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.
Love this easy breezy kanda poha,want to finish that whole plate.
Superb recipe.. Mouthwatering..
never made this one. thnx for the recipe
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.
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 🙂
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
This sounds new and interesting to me, nice clicks too!
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!
Poha upma i make almost twice a week for breakfast. Very beautifully explained and can't take eyes from the detailed pictures
I just loveeeee this dish and ur photo just gave me major thrust to my craving!
Lovey pics Nags, Esp Last one.. I love this too ..
I use same recipe to cook Poha for my sis n hubby, both are potato lovers… poha pics looks amazingly tempting and inviting….
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!
I'm Honored 😀 Thanks Nags!
i love the last picture 🙂 cannt take my eyes !
Adding lemon juice makes this dish sooooo yumm..love aval!
Perfect breakfast! And lovely pics!