Learn how to make Batata Poha or Potato Poha. It is an easy and healthy Maharashtrian breakfast recipe using Indian flattened rice or poha, potatoes or batata, onions or kanda, and some simple spices. Oh and lots of peanuts because I like it that way!
Needless to say, I didn’t grow up eating poha for breakfast, what with it being a Maharashtrian recipe and all. The first time I tried Batata Poha was at a food expo in my hometown when I was around 8. At these food markets, they would set up stalls and sell a variety of things, all homemade. In one of those, they were selling this Batata Poha in small cups for 5 rupees each. Amma and I had no clue what Batata or even 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 guess what went into the Batata Poha. We loved it!
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 ex-colleague. He made his mom’s Batata Poha one day and posted a picture on Facebook. I, of course, immediately asked him for the recipe and he obliged. Thanks Yash!
I was wondering if Batata Poha and Kanda Poha are the same thing so I asked Yash. He said batata = potato and kanda = onion. If you add both to the poha, then it becomes Kanda Batata Poha. Anyway, irrespective of the finer details, this is a delicious, easy, and healthy recipe that you must make!
Also check out this aval vadai recipe.
Batata Poha Recipe
Ingredients
- 1.5 cups poha or aval use the thicker variety, not thin
- 1/2 cup finely chopped onions
- 1/2 cup boiled and chopped potato
- 2 tablespoons raw, unsalted peanuts with skin on is better
- 2 green chillies chopped (adjust to taste)
- 1 pinch of hing asafoetida
- 1 pinch of sugar
- 1/4 teaspoon turmeric powder
- 1-2 tablespoon oil
- 1/4 teaspoon mustard seeds
- A fistful of fresh coriander leaves
- Lime juice to taste
- Salt to taste
Instructions
- Place the poha or flattened rice in a colander and rinse it under running water. Don't linger, just give it a good rinse and turn off the water before it turns too mushy
- Set aside for a few minutes, then use your fingers to gently mix the poha. It should be soft and crumble easily when you press between your fingers
- Add salt and turmeric to the poha, mix again, cover, and set aside
- Heat oil in a pan and add the peanuts
- Roast until golden brown, drain, and set aside
- To the same oil, add mustard seeds
- When they pop, add the chopped onions, hing, and green chillies
- Saute until the onions turn soft and pink
- Add the poha along with sugar and mix gently
- Top up with the roasted peanuts, chopped coriander leaves, and lime juice
- Mix everything well and remove from heat
- If you find the poha too dry, sprinkle some water and let it cook for a minute
- Serve hot
Notes
- Remember to use the thicker variety of poha. The thin kind will get mushy and not do well in this recipe
- Adjust all ingredients to your taste
- I normally add curry leaves if I have any in hand
- Don’t skimp on peanuts and coriander leaves
- You can add some grated ginger along with the onions if you prefer, I generally don’t
How to Make Batata Poha – Step by Step Pictures
Run the poha or flattened rice under water in a colander until it turns soft – about 30 seconds to a minute is sufficient.
Transfer to a bowl, add turmeric and salt and mix well, set aside
Heat oil in a pan and add mustard seeds. When they pop, add onions, green chillies, ginger (optional), and boiled and chopped potato.
Add fried peanuts to this (you can try it in the oil before adding onions and set aside, then add it at this stage).
Mix everything well.
Then add the softened poha and sugar.
Mix gently to combine, add lime juice and freshly chopped coriander leaves.
Serve hot.
Hot and healthy potato poha or batata poha is ready for breakfast. Enjoy!
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!