Kanda Batata Poha is a quick, easy and simple Maharashtrian snack recipe made with flattened rice and basic spices. This vegan poha upma is light, filling, and tasty! Make it in just 15 minutes!
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What is poha
Poha also known as flattened rice, avalakki, rice flakes, beaten rice, atukulu, and aval is made from white rice by pressing it. Depending on the pressure applied the thickness of the poha can be thick or thin. It is already parboiled before flattening, which helps cut down the cooking time considerably. It's very easy to cook with and is convenient to make a variety of quick snacks and desserts.
While the white ones are the most popular, red and brown rice poha are also available. Red poha is considered healthier because it's made from red rice and is rich in fiber, iron, zinc, several minerals, and antioxidants. It gives great satiety as compared to the white version and is thus a great option for diabetes, weight loss, and constipation. It has a nuttier taste and coarse texture.
Maharashtra's favorite snack
Also known as Poha Upma, Kande Pohe or Kanda Batata Poha is Maharashtra's favorite breakfast or snack! Kanda means onion, batata means potatoes in Marathi/Hindi and Poha is the name of the dish and the key ingredient in this delicious snack. There are many variations to this dish and every household has its own way of making poha. In fact, it's also a popular street food here.
Poha is one of the most amazing, healthy, and gluten-free breakfast recipes. However, this dish is not just made in Maharashtra. There are many parts of India that make poha in their own unique way.
In South India, we make Puli Aval and Tomato Rava Upma, which I absolutely love. Another fun variation to try is Cilantro Poha. It's also used to make desserts like Aval Kesari. BTW, did you know that this traditional poha is also added to Puneri Misal Pav in place of potato curry?
A little backstory
My Maharashtrian neighbor aunty is the one who taught me how to make it. I used to love the poha made in their home so she showed me how to make it along with all the tips. I still follow her recipe and remember her whenever I make it. I would still rate her poha as the best in the world.
Here's a fun fact for you. In Maharashtrian households, kanda poha with chai is the first thing served when a groom's family comes over for the first time to the bride's home. It's said that if someone can make a very good kanda batata pohe, then that's something!
Why make this
- Naturally vegan and gluten-free
- Can be made healthier by cooking it in less oil
- Quick and easy snack to make
- Poha needs basic pantry ingredients
- Beginner's friendly and bachelor-friendly recipe
- Make it in 15 minutes
Ingredients needed 🧾
Poha - Use white thick or Jada poha in this recipe. You can easily find this in Indian grocery stores or on Amazon.
Veggies and aromatics - onions, potatoes, and green chillies are what you need to make poha upma.
Spices and herbs - cumin seeds, mustard seeds, curry leaves, turmeric powder, and cilantro are the basic ingredients you will need to make this Kanda Batata Poha.
Peanuts - Use whole roasted peanuts. They give this poha recipe a crunch and add flavor.
Lemon juice - enhances the taste and helps the body absorb iron efficiently.
How to make it 🔪
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- Rinse thick poha under running water until all the grains are softened. Leave the softened poha in the strainer while you cut the veggies - onions, potatoes, and green chillies. There is no need to soak the dry poha in water, rinsing them is enough.
- Heat oil in a pan. Temper mustard seeds and cumin seeds. Once they crackle, add the curry leaves and minced green chillies. Saute for 10 seconds on medium flame.
- Now, add the peanuts and fry them for a minute.
- Next, add the potatoes along with little salt and cook till they turn soft. This could take 4-5 minutes.
- Then add the chopped onions. Cook till they turn translucent. This could take 2-3 minutes.
- Add turmeric powder and mix. Saute for 15 seconds.
- Now add the softened poha to the pan along with salt and sugar. Give it all a good mix. The poha should get a yellow hue and not remain white. Cook for a minute and take it off the flame.
- Garnish with chopped cilantro and lemon juice. Mix it well. Cover the pan with a lid and let it sit for 2-3 minutes (with the gas turned off). This will ensure the kande pohe turns out fluffy and also absorbs all the flavors.
Serving suggestions 🍽
Some like to further garnish the poha upma with freshly shredded coconut or pomegranate seeds. Theeka sev or thin sev is also a popular choice of toppings over poha. We like to enjoy poha as is without any toppings.
Kande Pohe is served mainly as breakfast or as an evening snack along with chai or coffee. It's also a popular choice to make when you have sudden guests because it can be made within minutes. We also like to enjoy it as a meal (lunch/dinner). It's very filling. Batata Pohe can also be packed in lunchboxes.
Top recipe tips 💭
Rinsing poha helps remove any extra moisture, which in turn prevents the poha from becoming soggy or mushy. Do not skip this step. There is no need to soak the poha though.
The more oil you add to cook, the more flavorful it will taste. use your own discretion when adding oil. Skip the potatoes to make just Kande Pohe! If you want, add turmeric powder and salt to the poha when it's in the strainer and mix till it coats evenly.
When cooked, if you feel the poha is a bit try, sprinkle some water, mix, and cover to let it soften in the heat. If the poha is sticky cook it for some more time. The texture of the poha should be soft and fluffy and not sticky. To make it Jain, skip the onions and potatoes.
Recipe FAQs 📖
Poha comes in thick and thin varieties. Thick or Jada poha is used to make Kande Pohe while the thin ones are used to make chiwda and idli/dosa batter. The thick poha when hydrated, becomes fluffy and absorbs all the flavors nicely. Only use this thick variety to make this poha.
Ingredients like cooked beans like chickpeas, black-eyed peas, green peas, kidney beans, etc can be added to this poha recipe to make it more nourishing. You can also add veggies like corn, shredded carrots, finely chopped bell peppers, and greens like spinach, baby kale, beet leaves, etc.
You can also add finely chopped tomatoes (after the onions are done) when cooking the batata pohe. It will give the poha a tangy flavor. Curry leaves and asafoetida are also added to the tempering in some homes. You can try that too.
Poha upma stays well in the fridge for 4-5 days. Cooked poha can also be frozen for up to 2 months. Thaw it overnight in the fridge. When reheating, sprinkle some water and reheat it in the microwave or on the stovetop.
Batata Pohe is very delicate and just needs little moisture to fluff up. Soaking poha in water leads to lumpy poha. Rinse them under running water and let them sit in the strainer while you chop the veggies. It will become soft and fluffy by then.
More Indian breakfast recipes
Recipe 📖
Kanda Poha Recipe
Equipment
Ingredients
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 5-6 green chillies
- ¼ cup roasted peanuts
- 1 teaspoon turmeric powder
- 1 potato
- 1 cup chopped onions
- 2 cups poha
- salt
- ½ teaspoon sugar
- ¼ cup chopped cilantro
- 1 tablespoon lemon juice
Instructions
- Rinse thick poha under running water until all the grains are softened. Leave the softened poha in the strainer while you cut the veggies - onions, potatoes, and green chillies. There is no need to soak the dry poha in water, rinsing them is enough.
- Heat oil in a pan. Temper mustard seeds and cumin seeds. Once they crackle, add the curry leaves and minced green chillies. Saute for 10 seconds on medium flame.
- Now, add the peanuts and fry them for a minute.
- Next, add the potatoes along with little salt and cook till they turn soft. This could take 4-5 minutes.
- Then add the chopped onions. Cook till they turn translucent. This could take 2-3 minutes.
- Add turmeric powder and mix. Saute for 15 seconds.
- Now add the softened poha to the pan along with salt and sugar. Give it all a good mix. The poha should get a yellow hue and not remain white. Cook for a minute and take it off the flame.
- Garnish with chopped cilantro and lemon juice. Mix it well. Cover the pan with a lid and let it sit for 2-3 minutes (with the gas turned off). This will ensure the kande pohe turns out fluffy and also absorbs all the flavors.
Avantika Rao says
I am a Konkani American who was raised in California but went and studied for two years in Varanasi - U.P. & Pune - Maharastra. I have started making batata poha now that I am back to the office here in California. It is a super tasty savory breakfast. I love how it looks with the yellow tinted beaten rice flecked with peanuts, dhaniya, and batata. I omit mustard seeds (rai) and onion; I prefer rai for the pukka Southie dishes like gazarichi koshimbir. Instead of onion, I added chopped kale & diced fresh garlic. Today, I stir fried the batata with the cumin on high heat for 25 minutes because I was trying to use up the Idaho potatoes that are sprouting. I made a pungent paste with hing, dried coconut, peanut, red chili, garlic, lemon juice, and dried cilantro. I sizzled this in just before adding the turmeric, salt, poha, more citrus juice, and water. C’est magnifique! And I discovered it is freezable which is so convenient.
Priya Lakshminarayan says
Thank you so much. Glad you liked the recipe.
A.S. RAMAKRISHNAN says
It's tasty goes well with green chutney, nutritious too.
Priya says
Yes, thank you.