Easy Poha Recipe | Maharashtrian Style Kanda Batata Poha
Poha was the one breakfast my mother could make in her sleep, and it’s the one I fall back on when I’m short on time but still want something warm and homely. It takes barely 15 minutes and doesn’t need any planning ahead.
What is Poha?
Poha is flattened (beaten) rice that’s lightly rinsed, then tempered with mustard seeds, curry leaves, onions and potatoes. It’s a popular breakfast across India, especially in Maharashtra and Madhya Pradesh, where it’s practically the unofficial state breakfast. It’s light on the stomach, quick to digest, and endlessly customisable.
Ingredients:
- 2 cups thick poha (flattened rice)
- 1 medium potato, finely diced
- 1 onion, finely chopped
- 2 tablespoons peanuts
- 1-2 green chillies, chopped
- 8-10 curry leaves
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon sugar
- Juice of half a lemon
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves and grated coconut for garnish (optional)
Instructions:
Step 1: Rinse the poha
- Place the poha in a colander and rinse briefly under running water — just enough to soften it, not so much that it turns mushy. Set aside for 5 minutes. It should be soft enough to crush gently between your fingers.
Step 2: Temper the spices
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add peanuts and fry until they turn slightly golden.
- Add curry leaves and green chillies.
Step 3: Cook the vegetables
- Add chopped onion and diced potato. Cook covered on medium-low heat until the potato is soft, about 6-7 minutes.
- Add turmeric powder and salt.
Step 4: Add the poha
- Add the softened poha to the pan and mix gently, being careful not to break the flakes.
- Sprinkle sugar and mix again.
- Cover and let it steam for 2-3 minutes on low heat.
Step 5: Finish and serve
- Turn off the heat, squeeze in fresh lemon juice, and mix.
- Garnish with coriander leaves and grated coconut if using.
- Serve hot, maybe with a side of sev or a hot cup of chai.
Tips:
Don’t over-rinse the poha under the tap — that’s the number one reason it turns into a soggy mess. A quick rinse and a short resting time is all it needs.
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