Poha with Onions, Potato and Peanuts | Kanda Batata Poha

Kanda Batata Poha | Poha with Potatoes and Peanuts

I made this for my daughter once, long ago, and she said, OMG, that is just like in India! I had this for breakfast every morning. Well, of course. She loves the aromas, especially while it is cooking. Me too.

Poha is steamed and rolled/flattened rice – make sure that you get this and not puffed rice. Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, it is important that you use medium if you can. If you can only find fine poha, it won’t need soaking – rinsing will be enough to soften it sufficiently. Treat it gently. Thick and Dagdi poha will need more soaking.

Are you looking for other Poha dishes? Try Poha with Potatoes, Kanda Poha, Kolache Poha, and Poha with Banana, Honey and Coconut. You will also love Indian “Mashed Potatoes” – Potato Pallya.

Also try Aloo in Aloo and Dum Aloo.

Browse all of our other Poha recipes and all of our Indian recipes. Our Indian Essentials are here. All of our Snacks are here. Or simply explore our very easy Mid Spring recipes.

Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006, in our Retro Recipes series.

Kanda Batata Poha | Poha with Potatoes and Peanuts

Pauwa/ Poha with Potato and Peanuts | Kanda Batata Poha

1 onion, chopped into medium sizes pieces
1 potato, peeled
1 – 2 green chillies
1 tspn brown mustard seeds
1 tspn cumin seeds
10 – 12 fresh curry leaves
1 lime
1 tspn sugar
sea salt to taste
2 cm piece of ginger root
2 cups medium or thick poha
2 Tblspn ghee
0.25 cup roasted unsalted peanuts

Wash the poha and then drain. Pour 1 cup water over it and let it sit for up to 15 minutes until soft. (Each brand will have a different soaking time, from 5 minutes to 15.)

Steam or boil the potato until cooked and cut into small cubes.

Take the poha and loosen and break up any lumps in the poha with your fingers. It should be soft and fluffy.

Heat ghee in a wok or large frying pan and add the mustard seeds. Allow them to begin popping before adding the cumin seeds and onion. Sauté the onion until translucent. Add the curry leaves. After a moment, add the potato, ginger, chillies, sugar and poha.

Wet the mixture with a little water and make sure that it does not dry up totally. Cover and steam for a few minutes. Squeeze fresh lime juice over the mixture and garnish with fresh coriander leaves.

Serve with freshly brewed coffee, with plenty of milk and rather sweet.


recipe notes and alternatives
0.5 cup shredded coconut or frozen coconut can be added after the poha, and carefully mixed through.

Garnish with pomegranate seeds as well as the peanuts and coriander leaves.


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