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    Home » Breakfasts / Snacks

    Kanda batata poha recipe

    Published: Jun 24, 2014 · Last Modified: Apr 15, 2020 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    Kanda batata poha recipe - a variation of making poha (beaten rice or flatten rice) recipe as a snack or breakfast.

    Kanda Batata Poha Recipe | Onion potato poha recipe

    As you know that poha is easily digestible, healthy and nutritious. Thus I do make it very often.

    This kanda batata poha is perfect as a breakfast or snack or brunch. I like to enjoy it with a cup of coffee while hubby loves it with a cup of tea.

    I have seen many stalls serves it with topping of spicy thin sev. Here I have not used it because this is my go to weekend brunch recipe and I wanted to keep it healthy. So I avoided fried sev.

    Why don’t you give it a try this poha recipe for next weekend or any weekday snack? If try it do share you feedback in comments below.

    Check out other snack recipes
    Rava upma  // oats dhokla // besan cheela // Sooji toast


    How to make kanda batata poha recipe (Step by Step Photos):


    or Jump to Recipe

    1) Heat the oil in a pan on medium heat. Once hot add peanuts and fry till they are golden brown.  If you like crunchy peanuts then remove it to bowl, proceed with next step and garnish at the end. I like crunchy yet soft peanuts, so I kept them in, moisture from onion and potatoes will make them soft.

    2) Then add mustard seeds and let them pop. Then saute green chilies and curry leaves for a minute.
    Kanda Batata Poha Recipe | Onion potato poha recipe

    3) Add turmeric powder and hing.

    4) Immediately add chopped onions, sprinkle some salt to speed up the process.
    Kanda Batata Poha Recipe | Onion potato poha recipe

    5) Cook till onions get translucent and soft.

    6) Mix in cubed potatoes, cover the pan and cook.
    Kanda Batata Poha Recipe | Onion potato poha recipe

    7) While potatoes are cooking, wash the poha under running cold water. Do not rub too much with your hands otherwise they will get break. Soak them or sprinkle some water as per your poha kind. See notes below.

    8) Drain it well.
    Kanda Batata Poha Recipe | Onion potato poha recipe

    9) And check the potatoes, they should be soft and tender now.

    10) Add soaked and drained poha, sugar. remaining salt and lemon juice.
    Kanda Batata Poha Recipe | Onion potato poha recipe

    11) Mix very gently without breaking much, cover it and let it get heated through for 2-3 minutes.

    12) Lastly garnish with cilantro and coconut.
    Kanda Batata Poha Recipe | Onion potato poha recipe
    Serving suggestion: Serve kanda batata poha as a breakfast or snack.

    Kanda Batata Poha Recipe | Onion potato poha recipe

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kanda Batata Poha Recipe | Onion potato poha recipe
    Print Pin

    Kanda batata poha recipe (Onion potato poha recipe)

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Breakfast
    Cuisine: Indian,Maharashtrian
    Calories: 430kcal
    Servings 3 Servings
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 ½ cups Thick poha (beaten rice) Check notes
    • 2 tablespoons Oil
    • ½ teaspoon Mustard seeds
    • 1 tablespoon Peanuts
    • 1-2 Green chilies chopped finely
    • 5-6 Curry leaves
    • ½ teaspoon Turmeric powder
    • a pinch Hing (Asafoetida)
    • ⅓ cup Red onion chopped
    • ½ cup Potatoes cubed
    • Salt to taste
    • ½ teaspoon Sugar
    • 1 tablespoon Lemon juice
    • 1 tablespoon Cilantro or coriander leaves finely chopped
    • 1 tablespoon Desiccated coconut

    Instructions 

    Making kanda batata poha recipe:

    • Heat the oil in a pan on medium heat.
    • Once hot add peanuts and fry till they are golden brown. If you like crunchy peanuts then remove it to bowl, proceed with next step and garnish as the end. I like crunchy yet soft peanuts, so I kept them in, moisture from onion and potatoes will make them soft.
    • Then add mustard seeds and let them pop.
    • Then saute green chilies and curry leaves for a minute.
    • Add turmeric powder and hing.
    • Immediately add chopped onions, sprinkle some salt. Cook till onions get translucent and soft.
    • Mix in cubed potatoes, cover the pan and cook them till they soft and knife tender.
    • While potatoes are cooking, wash the poha under running cold water. Do not rub too much with your hands otherwise they will get break. Soak them or sprinkle some water as per your poha kind. Drain it well.
    • And check the potatoes now, they should be soft and tender now.
    • Add soaked and drained poha, sugar, remaining salt and lemon juice.
    • Mix very gently without breaking much, cover it and let it get heated through for 2-3 minutes.
    • Lastly garnish with cilantro and coconut.
    • Turn off the stove

    Notes

    **Poha:
    • use thick poha variety, thin poha is for crispy poha chivda.
    • Every brand has different quality of poha. So always try and you will get to know your brand and type of poha. E.g. some poha requires 2 minutes soaking, some requires 5 minutes soaking. While some does not require any soaking at all, for those kind only wash and keep them moist for few minutes and it will be ready to use.
     

    Nutrition

    Calories: 430kcal | Carbohydrates: 25.1g | Protein: 21.4g | Fat: 10.9g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 595mg | Potassium: 123mg | Fiber: 6g | Sugar: 2.2g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Bharli bhendi recipe
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    Comments

    1. Surajit

      February 24, 2017 at 1:31 am

      I have the opposite problem to Srinivas's. By the time the potatoes become tender, the onions and spices are burned! What am I doing wrong?

      Reply
      • Kanan

        February 24, 2017 at 10:00 am

        Yea, sometimes potatoes are not that tender and takes little longer to get cooked.
        You can do couple of ways:
        - You can use boiled potatoes.
        - Chop the potatoes into small pieces so they get cooked faster.
        - you can microwave the potatoes for few minutes to give a head start of cooking and then add here.
        - you can chop the onions slightly bigger, so it does not get burnt.
        - you can cover the pan with lid or thali (lid should have rim around the edges) pour about 3-4 tablespoons of water and this way water on the lid keeps the moisture inside so it prevents sticking and burning.

        Hope this helps

        Reply
    2. Eleanor Wynn

      December 16, 2016 at 10:53 pm

      Hello is there a reason I can't copy/paste or print from your website>? Would love to use this recipe but I don't have my computer with me in the kitchen.

      Reply
      • Kanan

        December 16, 2016 at 11:46 pm

        There is a print button available right next to ingredients list. You can print or copy/paste from there.

        Reply
    3. Srinivas

      June 28, 2014 at 3:56 pm

      Is there a trick to cooking the potatoes? Because if I do it the way you have mentioned above, they invariably get burnt. If I add some water, the whole thing becomes a mess.

      Reply
      • Kanan

        June 30, 2014 at 2:54 am

        to cook the potatoes properly.
        1) sprinkle salt with potatoes, so it leaves little moisture which helps cooking potatoes faster.
        2) keep the gas heat medium to low and COVER the pan. Do stir every 3 minutes
        3) Still it gets burn then only one reason, there is not enough fat and in this case not enough oil.
        4) fat is enough and above all the points are followed and still potatoes get burnt then cook this way - add potatoes and salt, cover the pan with lid or thali (lid should have rim around the edges) pour about 3-4 tablespoons of water and this way potatoes will steam and water on the lid keeps the moisture inside so potatoes won't stick to the pan.

        Reply
    4. kurinji

      June 26, 2014 at 7:53 am

      Healthy poha and beautiful clicks...

      Reply
      • Kanan

        June 26, 2014 at 12:12 pm

        Thank you Kurinji

        Reply

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