Kanda Batata Poha, a delightful blend of flattened rice with boiled potatoes and onions, stands as one of the simplest yet most satisfying breakfast recipes. Prepared within minutes, it's a go-to choice for a fulfilling morning meal.
To craft the perfect Kanda Batata Poha, I opted for medium-thickness poha, known for its ability to retain a tender texture without turning overly mushy when soaked. It's crucial to avoid using paper-thin poha or variants that tend to disintegrate, as they won't hold up well in this recipe.
The magic lies in the harmonious combination of softened poha, sautéed onions, and boiled potatoes, creating a flavorful and comforting dish that's a breeze to make.
Ingredients1 cup poha/aval/rice flakes
2 medium potatoes boiled,peeled and cubed
1 medium onion finely sliced
3 tablespoons fresh grated coconut
2 tablespoons peanuts
1/2 teaspoon cumin seeds
2 green chilies slit
1/4 teaspoon turmeric powder
6-7 curry leaves
Salt
3 teaspoons oil
Method- Pick the poha without any dirt or stone. Wash it very well under running water for 3-4 minutes. Keep the poha aside for 7-10 minutes without draining. No need to soak.
- After 10 minutes mix turmeric powder and salt to the poha and set aside till using.
- Heat 3 teaspoons oil in a kadai. Add cumin seeds and let it splutter. Add slit green chilies and curry leaves. Saute for 2-3 minutes. Add peanuts and saute well.
- Add sliced onions and saute well till the color changes slightly.
- Add boiled and cubed potatoes and saute for 4- minutes. Add little salt if needed (salt is already added in poha) and mix well.
- Add the prepared poha and saute in low flame for 3-4 minutes. Add fresh grated coconut and serve kanda bata poha immediately.