How to make soft fluffy Poha | Kanda Batata Poha recipe | Recipe to make soft fluffy poha | How to make perfect kande batate pohe with tips and tricks
Do you wanna know how to make soft fluffy poha | Kanda batata poha at home that is vegan and gluten free, light and nutritious breakfast recipe from Indian, Maharashtrian cuisine.
With few of my tips mentioned below to make it perfect, you would want to make it again and again. I assure you making poha this way would be a breeze and it turns out fluffy and moist every time.
Made of Poha (flattened rice) along with kanda (in Maharashtrian language means onions) and the batata means potatoes, this one is a filling and nutritious breakfast.
This is a very famous breakfast option that is ridiculously easy to make. Though it’s a weekly affair at our place, we love to eat these breakfast options also –
What is Poha & How to make soft fluffy Poha | Kanda Batata Poha at home?
The word Poha or pohe refers to ingredient flattened rice itself. Also known as beaten rice or parched rice, when combined with few other things like onions, potatoes and peanuts it tastes fab.
Primarily, there are various types of poha/ flattened rice sold in the markets.
One which is papery thin variety known as patla poha is used to make Poha chivda and the other which is a thick variety known as Jada poha used to make this particular breakfast recipe.
How to make soft fluffy Poha | Kanda Batata Poha, Can I add other veges?
Other than onions and potatoes you can perk up this dish by adding grated carrots and boiled green peas.
You may add cashews and finish it with grated fresh coconut on top.
Tips and tricks to make soft fluffy poha at home every single time
Let me share some special tips and tricks to make perfect poha with you guys so that it’s a cakewalk for everyone.
1. First and foremost is how to soak poha- just wash poha under running water till it gets wet then leave it in a colander to rest till you cook it.
Never submerge poha in water, just rinse and leave it to strain. Make sure there should be enough moisture in the poha to be fluffy but not mushy or dry.
Its best to soak poha just prior to making it say 15 to 20 minutes.
2. The base to make best poha is onions and potatoes.
We like our poha with finely chopped onions and potatoes. If in hurry, you may use boiled potatoes but i would suggest to use raw ones and cook along with onions.
3. Adding other veges is completely optional. Fresh or frozen both go well with it.
If using fresh then boil it separately and then add. If using frozen, thaw for a while and then cook separate.
In addition to that vegetables like carrots, capsicum, French beans also go well. Use them finely chopped and toss them along with onions only.
4. The typical Maharashtrian poha is made sweet and spicy both so I always add sugar in the end along with lemon juice.
5. After making poha if you feel its bit too dry, you may add few splashes of water and cover with a lid and simmer on low heat. You would notice that poha becomes fluffy and moist.
6. You can also add some roasted/fried peanuts or cashews for crunch. Both ways it tastes so good.
7. Traditionally poha is made sweet, tangy and spicy, so add a good squeeze of lemon and few spoons of sugar to get that perfect combination.
Recipe Card
how to make soft fluffy poha | Kanda batata poha
Ingredients
- 1 cup thick poha/ pauwa/ aval/ flattened rice
- 2 onions chopped
- 1 medium sized potato peeled and chopped
- 1 green chili chopped
- A handful of raw peanuts
- A sprig of curry leaf
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp sugar
- Juice of half a lemon
- 2 tbsp oil
- 1 tbsp coriander leaves chopped
- Salt to taste
Instructions
- In a colander/strainer add Jada/thick poha. Rinse it under the running water for a couple of minutes.
- Do not rinse the poha for a long time or the poha might soften and turn lumpy. We need to ensure that the poha softens properly but remains intact.
- Place a bowl underneath the colander to allow the excess water to drain. Cover and set aside for about 15 minutes to rest.
- Next, add salt to taste and turmeric to this soaked poha. Then gently fluff this poha with the help of a fork to coat evenly.
- Be careful and ensure that you do not mash the poha while mixing. Set it aside until further use.
- Heat oil in a pan/kadai and add raw peanuts. Fry them on slow flame and remove in a bowl.
- Next, in the same oil add mustard seeds. As they crackle, add cumin seeds and let it sizzle.
- After that, add in curry leaves and green chillies and saute for a minute.
- Add the chopped onions and saute till it is translucent. Add in chopped potato and mix.
- Add salt, cover the pan with a lid and cook for 5-7 minutes over medium heat till the potatoes are done.
- Uncover and add in turmeric powder and red chilli powder, give a quick stir.
- Then add the soaked poha, sugar and chopped coriander leaves.
- Mix everything well gently. Drizzle lemon juice. Switch off the flame after 2-3 minutes.
- You may garnish the Poha with some more chopped coriander leaves and serve.
Notes
Step by step instructions and pictorial presentation of How to make Poha | Kanda Batata Poha
In a colander/strainer add Jada/thick poha. Rinse it under the running water for a couple of minutes.
Do not rinse the poha for a long time or the poha might soften and turn lumpy. We need to ensure that the poha softens properly but remains intact.
Place a bowl underneath the colander to allow the excess water to drain. Cover and set aside for about 15 minutes to rest.
Next, add salt to taste and turmeric to this soaked poha. Then gently fluff this poha with the help of a fork to coat evenly.
Be careful and ensure that you do not mash the poha while mixing. Set it aside until further use.
Heat oil in a pan/kadai and add raw peanuts. Fry them on slow flame and remove in a bowl.
Next, in the same oil add mustard seeds. As they crackle, add cumin seeds and let it sizzle.
After that, add in curry leaves and green chillies and saute for a minute.
Add the chopped onions and saute till it is translucent. Add in chopped potato and mix.
Add salt, cover the pan with a lid and cook for 5-7 minutes over medium heat till the potatoes are done.
Uncover and add in turmeric powder and red chilli powder, give a quick stir.
Then add the soaked poha, sugar and chopped coriander leaves.
Mix everything well gently. Drizzle lemon juice. Switch off the flame after 2-3 minutes.
You may garnish the Poha with some more chopped coriander leaves and serve.
Special Notes
1. To make Kanda Batata Poha i would suggest to use thick variety of flattened rice/poha.
2. You may adjust the level of spice (green chillies) as per your preference.
3. Adding sugar in the end is totally optional, but i would strongly recommend as it gives delicious sweet-sour taste to the dish
4. If leftovers, store in the fridge and reheat in microwave by splashing few spoons of water over it.
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Happy Cooking
Regards❤️
Lata
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