Kanda Batata Poha (Aloo Pyaz Poha, Spiced Indian Flattened Rice) is a popular breakfast recipe in Gujarat, Madhya Pradesh, and Maharashtra. Make this classic recipe using my easy instructions (vegan, gluten-free).

What Is Poha?

Poha (Pohe) is flattened rice in Hindi. It is also known as chura, aval, avalakki, or chivda in different parts of India.

Poha is a popular ingredient in Indian cooking and can be made in a variety of ways like Indori Poha, Green Poha, or Maharashtrian style Kanda Batata Poha.

You can also use it to make Banarasi Chura Matar, Poha Idli, Poha Bhel, Poha Dosa, Poha Chivda, and many more recipes.

In India, when you say only “Poha”, it invariably means the Maharashtrian Poha recipe, which is made using flattened rice, onions, potatoes, and a few spices. This dish is popularly served for breakfast or evening snacks with tea or coffee.

These days, poha made using red rice and millets are also available in the market. Try my Red Rice Poha and Millet Poha Recipes too.

About Poha Recipe

Kanda is onions and batata is potatoes.

Kanda Batata Poha (Aloo Pyaz Poha, Onion Potato Poha) is spiced Indian flattened rice made using potatoes, onions, spices, and a few other veggies

It is a simple and quick breakfast recipe that is made in almost all North Indian and Maharashtrian households, and it has become quite popular in entire India too.

This gluten-free dish is excellent for breakfast, snacks, tea time, or a quick dinner.

It is great to pack for school or work lunch boxes as well.

Every household has a slightly different method of cooking this breakfast dish. In this post, I am sharing the recipe my mom has been making for ages.

I am also sharing a few pointers to keep in mind while making poha recipe. Although the recipe is super simple, you can goof up on it in a wink.

This recipe is vegan and gluten-free. You can double or triple it too.

Here are some more Indian breakfast recipe ideas

• Spot Idli
• Rava Appe
• Masala Paratha
• Besan Chilla
• Moong Dal Chilla
• Sabudana Khichdi
• Dalia Upma
• Egg Dosa
• Rava Pongal
• Ven Pongal

Ingredients

Poha – Pohe is the star ingredient of this kanda batata poha recipe. It is made by parboiling the rice and then flattening it. After the rice is flattened or beaten, it is dried until crisp.

Many varieties of pohe are available in the market – thin poha, thick poha, red rice poha, brown rice poha, gluten-free poha, etc.

To make Kanda Batata Poha, use thick white rice poha. They are easily available in Indian grocery stores or on online portals like Amazon.

Onion – Kanda is onion in the Marathi language. Use red, yellow, or white onions.

Potato – Potato is called batata in Marathi. You can use any variety of potatoes.

Peas – You can use frozen or fresh peas in this recipe.

Others – You will also need oil, cumin seeds, brown mustard seeds, curry leaves, green chilies, raw peanuts, turmeric powder, salt, freshly squeezed lime juice, granulated white sugar, and cilantro (fresh coriander leaves).

You can use any neutral-flavored oil like vegetable oil, light olive oil, canola oil, etc.

To Serve – I serve pohe topped with chopped onions, grated fresh coconut, and bhujia sev. You can also top them with pomegranate kernels.

Adjust the green chillies as per your taste.

To make pohe healthier, you can add veggies like carrot, capsicum, green beans, cauliflower, etc. to it.

How To Make Poha Recipe

Preparation

Add 1 and ½ cups of thick poha to a fine-mesh strainer and rinse it under running water for 30 seconds. Keep mixing the flakes while rinsing so that all of them get rinsed properly.

Keep the strainer over a large bowl and keep it aside.

Note – Pohe will keep absorbing water and become soft. Once they are ready to be added to the pan, they should be perfectly soft. To check, press one piece in between your fingers; it should mash easily. If not, then add some more water and rest for 5 minutes.

Stir Fry

Heat 4 tablespoon oil in a heavy bottom pan on medium-high heat.

Once the oil is hot, add

• ½ teaspoon cumin seeds
• ½ teaspoon brown mustard seeds
• 10-12 curry leaves
• 2 green chilies (slit into half)

and saute them for 5-6 seconds.

Add ¼ cup of raw peanuts and fry for a minute, stirring continuously.

Now add ½ cup of chopped onions and cook for a minute.

Add

• ½ cup of peeled and diced potatoes (½-inch cubes)
• ¼ cup green peas
• ½ teaspoon turmeric powder
• ½ teaspoon salt

and mix well.

Reduce the heat to low.

Cover the pan with a lid and cook for 8-10 minutes until the potatoes are thoroughly cooked. Stir a few times while cooking.

Open the lid and break a potato piece with the spatula to ensure it is cooked well.

Add 1 tablespoon lime juice, 1 teaspoon sugar, and the soaked poha to the pan and mix well.

Cover and cook for 2-3 minutes.

Check for salt and add more if needed.

Add 2 tablespoon chopped cilantro and mix well.

Serve hot.

Pro Tips By Neha

Quality: Choose good quality, thick poha flakes that are fresh. Thin variety tends to become mushy when soaked, while the thick variety retains its texture and shape.

Soaking: Rinse the poha gently in water to remove any dust or impurities. Avoid rinsing them for too long as they can become soggy. A quick 30 seconds of rinsing is sufficient to soften it.

Perfect Texture: After adding the soaked poha to the tempering, gently mix everything together using a spoon, fork, or a light hand. Avoid excessive stirring, as it can break the flakes.

Balanced Spices: Adjust the spice level according to your preference. If you prefer spicier pohe, increase the quantity of green chilies or add red chili powder. Taste and adjust the seasoning, including salt and lime juice, to achieve a well-balanced flavor.

Vegetables and Additions: Customize by adding vegetables like carrots, cauliflower, or bell peppers. Sauté the vegetables until they are tender but retain a slight crunch. You can also include cashews, or grated coconut for added taste and texture. Do not chop the onions too finely. Slightly larger chunks will be great.

Frequently Asked Questions

Serving Suggestions

Serve this easy-peasy breakfast recipe with a hot cup of Masala Chai, Adrak Wali Chai, or Coffee. 

Poha is traditionally topped with chopped cilantro, grated fresh coconut, pomegranate seeds, and various types of sev. I like to top it with my homemade Aloo Bhujia.

You can also top it with chopped onions.

Storage Suggestions

Poha tastes the best when served hot, right from the pan. It tends to get dry when stored for longer.

However, if you have leftovers, you can store them in an airtight container for up to 2 days.

Just splash some water over them and mix well. Reheat until nicely warmed and serve hot.

You can also use the leftover pohe to make recipes such as cutlets, paratha, or pakoras. 

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