Poha Recipe | Kanda Poha & Kanda Batata Poha (2 Methods)

Poha recipe is a well-liked Maharashtrian breakfast created from flattened rice, herbs and spices. It’s a staple breakfast in our house which all of us love. On this submit, I share two tasty recipes which might be vegan and gluten-free.

kanda poha, onion poha

The 2 common variations of poha recipe are made with both potato or onion or each potatoes and onion. I’m sharing 2 such common variations on this submit.

  1. Kanda Poha (With Onions)
  2. Kanda Batata Poha (With Onions & Potatoes)

Each the recipes are simple and style good. You can also make any recipe as per your style buds.

What’s Poha

The phrase Poha (plural pohe) is a Maharashtrian phrase. It has two meanings.

1. Flattened rice or crushed rice

Crushed rice, flattened rice or parched rice are the completely different phrases to indicate Poha. To make crushed rice, the rice grains are parboiled after which flattened.

These are like dry, crisp, skinny flakes that may be crumbled or damaged simply. Recipes made with flattened rice requires little to no cooking.

In some regional Indian languages, poha is called phov (konkani), avalakki (karnataka), aval (tamil & malayalam), atukulu (telugu), chira (bengali), paunva (gujarati) and as pauwa in hindi.

Poha absorbs any liquids (water or milk) that they’re soaked in and soften. To allow them to be eaten uncooked after soaking or cooked a bit.

They’re additionally fried or roasted and made into fast snacks like Poha Chiwda.

In India, we get flattened rice simply. Making any dish with them is a breeze.
In case you stay outdoors India, then you should buy flattened rice in an Indian or asian grocery retailer or on-line.

There are principally two kinds of poha accessible available in the market relying on their thickness. One is a papery skinny model and the opposite is a thicker selection.

Whereas in some recipes they can be utilized interchangeably, however on this pohe recipe, at all times use the thicker poha.

We additionally get pink poha or brown poha (created from pink or brown rice). You may even use these to make this breakfast dish.

2. Poha Recipe

Poha recipe which is a light-weight breakfast dish is the second which means of poha or pohe. Principally pohe is made by mixing flattened rice in a mixture of seasoned spices and onions.

It’s ridiculously simple to make this recipe. To make it extra nutritious you may add boiled peas, grated carrots, roasted peanuts, cashews and garnish with coriander leaves (cilantro leaves) and grated coconut.

There are a lot of variations of the recipe. Instance: In case you are including potatoes then you may both fry them or steam them. Another tasty model is Indori Poha which has fennel seeds as one of many spices.

I’ve grown up having pohe for breakfast other than Idli, Dosa and Upma. My mother used to make it typically for breakfast or for brunch.

About Kanda Poha

In Marathi language, the phrase “Kanda” means onions. By now you realize that the Maharashtrian phrase for flattened or crushed rice is Poha. Therefore the time period Kanda Poha or Kanda Pohe.

In some variations of poha recipe, potato is added as an alternative of onions. Some individuals like so as to add each onions and potatoes.

Usually pink onions are added that give a pleasant sweetish style. In case you are not a fan of pink onions, you may attempt making the recipe with white onions or yellow onions.

Step-by-Step Information

The way to make Poha


1. Rinse 1.5 cups thick poha (flattened rice) in water till they soften. Use a strainer or colander to rinse these mild rice flakes.

Keep in mind not too rinse them an excessive amount of or else they’ll break and develop into mushy. Throughout rinsing, they’ll soak up water and soften.

The poha flakes ideally ought to soften however stay in form and intact. If the they don’t develop into tender, sprinkle some splashes of water on them in order that they soak up some additional water.

poha being risned in a steel colander

2. Drain the entire water. The pohe ought to unfastened their crunchiness, crispiness and while you break them between your finger, they need to simply get crushed or mashed. Put aside.

poha rinsed well

three. Now add 1 teaspoon sugar (or as required), salt as per style, and ¼ teaspoon turmeric powder to the pohe and gently combine with a spoon or with clear fingers.

sugar, salt, turmeric powder added to poha

four. Dry roast 2 to 2.5 tablespoons peanuts in a heavy pan till they develop into crunchy.

peanuts being roasted in a frying pan to make poha recipe

Making Poha

5. Warmth 2 tablespoons oil in the identical pan. Crackle the mustard seeds first. Use peanut oil or sunflower oil or any impartial flavored oil.

mustard seeds crackling in hot oil

6. Then add ½ cup finely chopped onions. Sauté them till they develop into translucent and soften.

onions being sautéed

7. Add 10 to 12 curry leaves and 1 teaspoon chopped inexperienced chilies. Sauté for some seconds.

green chillies and curry leaves being sautéed

eight. Add the roasted peanuts and stir.

roasted peanuts added

9. Add the poha and blend gently.

poha added

10. Cowl and steam for about 2 minutes on a low warmth.

pan covered with lid for the poha to steam

11. Swap off the warmth and let the poha stay coated for 1 to 2 minutes.

heat switched off and pan covered with lid

12. Take away the lid and sprinkle 1 teaspoon lemon juice, 2 to three tablespoons chopped coriander leaves and a couple of to three tablespoons grated coconut.

coriander leaves and grated coconut added

13. Combine gently and serve.

coconut and coriander leaves mixed gently and kanda poha ready to serve

14. Serve kanda poha sizzling or heat with ginger chai or sizzling espresso.

kanda poha served in ceramic bowl with a side of Indian chai in a ceramic mug


Useful Suggestions

  • Texture of soaked poha: After rinsing them nicely, press a flake and if it will get crushed/mashed simply then it’s tender sufficient to be cooked. In any other case, whether it is dry and doesn’t get mashed simply then sprinkle little water over it and gently combine nicely.
  • Rinsing: I normally rinse these flakes in a strainer or colander below working water and don’t soak them in water. Rinsing these softens them simply.
  • Veggies: You can too add boiled peas or grated carrots. This makes this dish extra wholesome and nutritious.
  • Garnish: I’ve additionally added grated coconut within the recipe however that is non-compulsory.
  • Sort of poha: I exploit each pink and white poha to make kanda poha. I’ve up to date this submit with step-by-step pictures, the place the dish is made with white poha however the closing pictures has the dish made with pink poha.

Extra Indian Breakfast Recipes

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Kanda poha is a well-liked Maharashtrian breakfast recipe created from pink or white flattened rice, onions, herbs and spices.

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Whole Time 30 minutes

Delicacies Maharashtrian

Course: Breakfast, Snacks

Eating regimen: Gluten Free, Vegan

Issue Degree: Straightforward

Servings three


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About Kanda Batata Poha

Kanda batata poha is among the staple breakfast recipe from Maharashtra made with onions (kanda), potato (batata) and flattened rice. Gluten-free and vegan.

It’s a straightforward, fast and wholesome possibility for breakfast or brunch or as a snack. There are a lot of recipes for making poha and every household has its personal means of constructing it. However in most variations, both we add potatoes or onions or each.

kanda batata poha in a white bowl or a dark blue fabric

On this recipe like the way in which we normally do at house, I’ve sautéed the potatoes in oil however you can even boil/steam them individually earlier than including to poha.

Normally, I really like so as to add roasted peanuts and high poha with grated coconut – which provides a variety of taste and makes it extra wholesome. I prefer to have a cup of sizzling tea with it and I’ve my happy morning breakfast meal.

The most effective factor which I like about this dish is that it’s mild on the abdomen and simple to digest and but nutritious.

The way to make Kanda Batata Poha

1. Choose 1.5 cups thick poha first. Rinse them in clear working water in a strainer or colander. Make certain to not overdo the rinsing. This can make them mushy and pasty.

Rinsing in recent clear water, softens them as they soak up water.

poha rinsed in a light green colander

2. Sprinkle ¼ to ½ teaspoon turmeric powder, sugar and salt as required within the poha. I largely add 1 teaspoon of sugar.

salt, sugar and turmeric powder added to poha

three. Gently combine together with your fingers or with a spoon.

poha evenly mixed with salt, sugar and turmeric powder

four. Roast 2 tablespoons peanuts in a heavy pan till they develop into crunchy. Put aside.

peanuts being roasted

5. Peel 1 medium-sized to massive potato and chop them into small cubes. In the identical heavy kadai or pan warmth 2 to 2.5 tablespoons oil. Sauté the potatoes in medium sizzling oil.

sautéing potatoes in oil

6. Sauté them till mild golden and crisp.

potatoes turned light golden and crisp

7. As soon as the potatoes develop into mild golden and crisp then take away them with a slotted spoon draining the additional oil. Put aside with the roasted peanuts.

potatoes and roasted peanuts set aside in a steel plate

eight. In the identical kadai, there can be some oil left. Add the mustard seeds to the new oil. If there is no such thing as a oil, then add 1 tablespoon oil and warmth it gently.

mustard seeds spluttering in hot oil

9. When the mustard seeds splutter, add the cumin seeds.

cumin seeds getting fried in oil

10. When the cumin seeds splutter, add ⅓ cup finely chopped onions. Sauté the onions till they develop into translucent and soften.

onions added

11. Now add eight to 9 curry leaves, 1 teaspoon chopped inexperienced chilies and roasted peanuts. Combine nicely.

roasted peanuts, curry leaves, green chillies added

12. Add the poha.

poha added

13. Combine gently with the remainder of the combination.

poha mixed evenly

14. Add the potatoes. Combine very nicely. Cowl the pan tightly with a lid for the poha to get steamed for about 2 minutes on low warmth. Take away the lid and examine the style and if required add extra salt and sugar.

sautéed potatoes added

15. Garnish with chopped coriander leaves (cilantro) and grated recent coconut.

coriander leaves added

16. Combine gently.

kanda batata poha ready to be served

17. Serve kanda batata poha sizzling or heat with chopped lemon items. The lemon juice must be squeezed on to the poha earlier than consuming it.

Alternatively, you possibly can additionally observe this technique. When the poha recipe is cooked, sprinkle about 1 to 2 teaspoons lime juice on it. Combine it with the kanda batata poha after which garnish with grated coconut and coriander leaves.

kanda batata poha in a white bowl with a side of lemon wedge and steel spoon on a dark blue fabric

Kanda batata poha is straightforward to make recipe of flattened rice with onions and potatoes.

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Delicacies Indian, Maharashtrian

Course: Breakfast

Eating regimen: Gluten Free, Vegan

Issue Degree: Straightforward

Servings three


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This poha recipe submit from the archives (August 2013) has been republished and up to date on 16 December 2020. 

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