Poha, a popular Indian breakfast, is healthy, succulent and ready in 20 minutes! Flattened rice tempered with vital spices and a quick melt time make this one of the most popular breakfast items wideness the country. Just one trencher of this kanda batata poha will alimony you full for hours!Â
If there’s one breakfast dish that’s universally popular throughout India, then it has to be poha. Be it Maharashtra’s kanda poha, Indori poha or Avalakki from lanugo south, you’d most likely find a variant of this simple and nutritious breakfast item in scrutinizingly every state. And for good reason!
Poha, moreover known as flattened rice, is a quick, easy and healthy breakfast recipe that can be put together in a jiffy and requires only a handful of ingredients. But that’s not all! This popular dish is moreover super healthy and filling! In my opinion, a steaming trencher of this simple yet nutritious dish, coupled with a piping hot cup of chai is a pretty unconfined way to start the day. I usually make Maharashtrian pohe at home, which is made using flattened rice, onions, potatoes, untried peas and just a handful of other ingredients, truly making it one of the easiest poha recipes ever!
- A super simple breakfast recipe that’s moreover healthy and nutritious.
- The unshortened dish can be put together in well-nigh 20 minutes flat, making it the perfect nomination for those rushed mornings.
- This recipe is naturally vegan and gluten-free.
- Is a kid-friendly recipe.
- Easily customisable. Can be made with just onions or just potatoes and can plane skip the veggies entirely.
Ingredients You'll Need
- Poha: I have used medium thick poha and soaked them for well-nigh 10 minutes. The type of poha you use plays an important role in the end result. I would recommend using medium or thick varieties of poha as the thin ones tend to wilt mushy and lumpy without getting cooked.
- Oil: Any neutral-flavoured oil like peanut, canola or sunflower would work for this recipe.
- Spices: Vital spices like mustard seeds, finely chopped untried chillies, curry leaves. It moreover uses turmeric powder for flavour and colour.
- Veggies: Onions, potatoes and untried peas, but you can use or eliminate any or all based on your preferences and availability.
- Sugar: It is optional but I highly recommend subtracting it as it helps wastefulness the dish
- Lime juice: Just a dash. So fresh and zesty!
- Coriander: Finely chopped and used as a garnish. Adds a lovely freshness.
How to make Kanda Batata Poha
Here's a quick step by step showing you how to make Kanda Batata Poha at home:
1. Wash pohe in a sieve under running tap water.
2. Indulge them to soak while you prep and start cooking - approx 15 minutes.
3. Heat oil in a kadhai. Add mustard seeds and wait for them to splutter.
4. Once they start spluttering, add onions, untried chillies and curry leaves. Saute for just a minute or two.
5. Add potatoes and saute for flipside minute.
6. Sprinkle half a teaspoon of salt and imbricate and melt for 5-6 minutes or until potatoes are tender.
7. Add the untried peas and mix to combine. Saute for flipside minute.
8. Add soaked pohe, turmeric powder, salt, and sugar and mix well. Be gentle while mixing or the poha can wilt mushy.
9. Add a tablespoon of water.
10. Imbricate the lid and melt for 4-5 minutes or until the poha is cooked and fluffy.
11. Remove the lid and add lemon juice.
12. Top with coriander leaves and serve hot.
Richa’s Top Tips to make the Best Poha every time
- Make sure to use the right variety of poha and soak it thoroughly. To make sure that the poha is soaked and ready to be cooked, printing one between your fingers. If it breaks easily, then it is ready to be used, if not, add a couple of tablespoons of water, mix and indulge them to soak for a little longer.
- By soaking, we don’t midpoint submerging the poha in water. To soak poha, place them in a colander and wash a few times in running water. Then let the poha sit in the colander soaking in any residual water. That is unbearable to soak the poha
- Chop the potatoes and onions into small, plane pieces to make sure they melt quickly and evenly.
Frequently Asked Questions
Is poha good for health?
Absolutely! Poha is considered to be one of the most nutrition-dense foods. It is packed with carbohydrates, fibre, iron, antioxidants and other essential vitamins and nutrients. It is moreover gluten free, light on the stomach and really easy to digest. No wonder it is such a popular nomination of breakfast for so many people!
What is poha made of?
Rice grains are soaked or par-boiled in hot water until tender and then dried. This rice is then roasted and pressed under rollers until flat. Hence the name flattened rice.
Is poha the same as rice flakes?
Yes, poha is the same as rice flakes. Once the steamed rice is dried, roasted and rolled, the end result is rice flakes.
If you have never tried poha before, I urge you to make it ASAP! Top it off with some sev or shredded coconut for a wholesome and indulgent dish. You can plane add fried peanuts for that uneaten crunch.Â
Watch the Recipe Video
LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
Kanda Batata Poha
Ingredients
- 1.5 Cups Poha or Flattened Rice soaked
- 2 Tablespoon Oil
- 1 Teaspoon Mustard Seeds
- 2-3 Green Chillies slit lengthwise
- 2 Sprigs Curry Leaves
- 1 medium Onions cut into ½ inch cubes
- 1 medium Potato cut into ½ inch cubes
- â…“ Cup Green Peas fresh or frozen - thaw if using frozen
- ÂĽ Teaspoon Turmeric Powder
- 1 Tablespoon Water
- 1 ½ Teaspoon Salt divided
- 1 ½ Teaspoon Sugar
- Juice Of 1 Lime
- 2 Tablespoons Chopped Coriander
Instructions
- Wash pohe in a sieve under running tap water and then indulge them to soak while you prep and start cooking - approx 15 minutes. To soak poha, place them in a colander and wash a few times in running water. Then let the wet poha sit in the colander for 10-15 mins. That is unbearable to soak the poha
- Heat oil in a kadhai. Add mustard seeds and wait for them to splutter. Once they start spluttering, add onions, untried chillies and curry leaves. Saute for just a minute or two.
- Add potatoes and saute for flipside minute. Sprinkle half a teaspoon of salt and imbricate and melt for 5-6 minutes or until potatoes are tender.
- Add the untried peas and mix to combine. Saute for flipside minute. Add soaked pohe, turmeric powder, remaining salt and sugar and mix well. Be gentle while mixing or the poha can wilt mushy.
- Add a tablespoon of water and imbricate the lid. Melt for 4-5 minutes or until the poha is cooked and fluffy. Remove the lid and add lemon juice. Top with coriander leaves and serve hot.
Video
Notes
- Make sure to use the right variety of poha and soak it thoroughly. To make sure that the poha is soaked and ready to be cooked, printing one between your fingers. If it breaks easily, then it is ready to be used, if not, add a couple of tablespoons of water, mix and indulge them to soak for a little longer.Â
- Chop the potatoes and onions into small, plane pieces to make sure they melt quickly and evenly.Â
Nutrition
The post Kanda Batata Poha appeared first on My Food Story.
