A Light, Flavorful & Comforting Breakfast Favorite

If you’ve ever visited Maharashtra, you know that Kanda Batata Poha is more than just a dish—it’s a morning ritual! This quick, flavorful, and nutritious dish is a staple in many Indian households, loved for its soft, fluffy texture and perfect balance of spices. Whether you’re in a rush on a weekday morning or craving something light yet satisfying, Kanda Batata Poha is the ultimate go-to breakfast.

Made with flattened rice (poha), onions (kanda), potatoes (batata), and a simple tempering of mustard seeds, curry leaves, and green chilies, this dish is easy to prepare and incredibly delicious. And the best part? It’s ready in under 20 minutes!

Why You’ll Love This Recipe

✔ Super quick & easy – Perfect for busy mornings.
✔ Light yet filling – A great balance of carbs and fiber.
✔ Healthy & nutritious – Packed with iron & energy.
✔ Perfectly spiced – Mild heat with a hint of sweetness.
✔ One-pot recipe – Minimum effort, maximum taste!

Ingredients You’ll Need

🥣 2 cups poha (flattened rice) – The star of the dish.
🧅 1 large onion (finely chopped) – Adds mild sweetness.
🥔 1 small potato (cubed & parboiled) – A delicious bite.
🌿 8-10 curry leaves – Aromatic & flavorful.
🌶️ 2 green chilies (chopped) – Adjust for spice.
🧄 1 tsp mustard seeds – For tempering.
🌻 1 tbsp oil – Preferably peanut or sunflower oil.
🌼 ½ tsp turmeric powder – Gives that golden color.
🧂 Salt to taste – Essential seasoning.
🍋 Juice of ½ lemon – Brightens up the flavors.
🥜 2 tbsp peanuts (roasted) – For crunch.
🌿 2 tbsp coriander leaves (chopped) – Fresh and herby.
🧉 1 tsp sugar – Balances the flavors (optional).

Step-By-Step Recipe

Step 1: Prep the Poha

🥣 Rinse poha in a colander under running water for a few seconds. Drain and let it sit for 5 minutes until soft.
🌼 Add turmeric powder and salt to the poha and mix gently.

Step 2: Cook the Base

🔥 Heat oil in a pan. Add mustard seeds and let them splutter.
🌿 Toss in curry leaves, green chilies, and peanuts. Sauté until peanuts turn crisp.
🧅 Add chopped onions and cook until translucent.
🥔 Stir in parboiled potatoes and sauté for 2-3 minutes.

Step 3: Combine & Serve

🥄 Gently mix in the poha and stir well. Cook for 2-3 minutes on low flame.
🍋 Squeeze fresh lemon juice and mix.
🌿 Garnish with chopped coriander and serve hot!

Pro Tips for the Best Poha

💡 Don’t over-soak poha – Just rinse and drain. It should be soft but not mushy.
💡 Use medium or thick poha – Thin poha tends to get soggy.
💡 For extra crunch – Add fried peanuts and sev before serving.
💡 Customize it! – You can add veggies like peas, carrots, or capsicum for more nutrition.
💡 For a spicy kick – Add a little red chili powder or extra green chilies.

What to Serve with Kanda Batata Poha?

✅ Masala Chai – The ultimate pairing!
✅ Fresh Coconut Chutney – A coastal twist.
✅ Yogurt or Buttermilk – For a cooling effect.
✅ Sev or Farsan – A crunchy garnish.

Healthier Alternatives

🌾 Use red rice poha – A more fiber-rich alternative.
🥜 Reduce oil – Dry roast peanuts instead of frying.
🧂 Skip sugar – If you prefer a completely savory taste.
🍅 Add more veggies – Make it a wholesome meal with more fiber.

Kanda Batata Poha is the perfect balance of simplicity, taste, and nutrition! Try this easy recipe and bring a taste of Mumbai to your home. 🍛🔥

(FAQ's) 

1. Why is my poha turning mushy?

You might be soaking it for too long. Just rinse and drain immediately.

2. Can I make Poha in advance?

Yes! You can prepare the tempering and potatoes in advance and mix with poha when ready to serve.

3. Is Poha gluten-free?

Yes, poha is naturally gluten-free and easy to digest.

4. How can I make it more protein-rich?

Add boiled chickpeas, paneer, or tofu for extra protein.

5. Can I use raw potatoes instead of boiled?

Yes, but you’ll need to cook them longer until tender.

6. How do I store leftover Poha?

Store in an airtight container in the fridge for up to 1 day. Reheat with a splash of water.

7. What’s the best type of Poha to use?

Thick or medium poha works best. Thin poha will become too soggy.