Poha Recipe | Kanda Batata poha | How To Make Poha
This breakfast poha is cooked in a spicy and flavorful tempering of onions, potatoes, and peanuts. A quick and delicious breakfast meal!
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups thick poha (flattened rice)
- 1.5 cups finely chopped onion
- 3/4 cup chopped potato, chop into small cubes so that they cook faster
- 2-3 green chillies, finely chopped
- 3 tbsp roasted peanuts
- Sprig of curry leaves
- Pinch of hing (asafoetida)
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2-3 tbsp of cilantro/coriander leaves
- Juice of half a lime
- 1/2 tsp sugar, optional
- salt, to taste
- 2 tbsp grated coconut, for garnish (optional)
- Nylon sev, for garnish (optional)
- 2 tbsp oil
Instructions
- Rinse the poha in a colander under running water. Let it drain well in a colander. Set aside.
- Heat oil in a kadai, add mustard seeds, when it splutters, add chopped green chillies ( I used red chillies) and curry leaves and asafoetida. Add turmeric powder, sauté few seconds.
- Add the chopped onions, sauté until it turns translucent.
- Add potatoes, salt, sugar, mix well. Sprinkle some water, cover and cook until potatoes are done. Stir occasionally to prevent the potatoes from sticking at the bottom.
- When the potatoes are cooked, add the poha along with roasted peanuts, mix well. Sprinkle few teaspoons of milk (this helps in soft and fluffy poha), cover and let it cook on medium-low heat for about 2-3 minutes.
- Add lime juice & chopped cilantro. Mix well and switch off the heat.
- Serve hot garnished with some grated coconut (optional), finely chopped onions & nylon sev.
Notes
- For a quicker version, used cubed boiled potatoes, sauté for 1-2 minutes, then proceed with the recipe.