Batata Poha | Kanda Batata Poha Recipe | Poha Recipes

'Batata Poha' or 'Potato Poha' is a typical Mahasthrian breakfast variety which is very popular along with 'Kanda Poha',which means 'Onion Poha'.'Batata' in Marathi means 'Potato' where as 'Kanda' means 'Onion', which I got to know only after coming to Mumbai. Maharasthrians have profound love for Potatoes,which is used as the main ingredients for many recipes like Batata vada, Sabudana Khichdi, Batata poha and also as a base for many cutlets and fillings. If you are preparing this for festivals like Janmashtami, you can avoid onion in the recipe.

Poha is a very common breakfast at my place, we prepare various varieties of Poha in our house like Lemon Poha,Coconut Poha,Tamarind Poha,Coriander Poha.'Kanda Poha' is very similar to the south Indian variety of 'Lemon Poha' with minor variations in the tempering part. I got introduced to 'Batata Poha' only after coming to Mumbai and has become our favorite on weekends. As it has both potatoes(batata) and onions(kanda) it is called 'Kanda Batata Poha'.I usually prefer to prepare poha when I want to prepare something quick or have not planned my breakfast ahead. Yes, I plan my breakfast ahead as it is the most important meal of the day.You can check lots of options for Breakfast varieties in my blog here.

Check out various Poha varieties in my blog here.

• Atukula Upma/Lemon Poha
• Coconut Poha/Kobbari Atukulu
• Gojju Avalakki/Pulusu Atukulu 
• Kothimeera Atukulu/Dhaniya Poha

Batata Poha | Aloo(Potato) Poha Recipe:
Serves 2
Prep time:10 mins+soaking time | Cooking time:15 mins | Total time: 25 mins
Cuisine: Indian | Category : Breakfast/Snacks

Ingredients:

2 cups Poha(flattened Rice/atukulu)

2 Potatoes,diced or sliced thin

1 large Onion,thinly sliced

2-3 tbsp Peanuts,roasted and skinned

5-6 Green Chillies,slit

1 tsp Cumin seeds

1/2 tsp Mustard seeds

1/4 tsp Turmeric powder

8-10 Curry leaves

2 tbsp chopped Coriander

juice of 1 small Lemon

1 tsp Sugar(optional,see notes)

2 tbsp oil

Salt to taste

Method:

• Wash and soak poha in enough water(just add up to the level of poha) for 8-10 mins.As I have a slight medium thick variety it did not take much time.If you are using thick variety soak it with little more water and also for long time,say 15-20 mins.
• Pressure cook potatoes and peel the skin and dice it into pieces.If you want you can avoid this step and add thinly sliced potatoes in the tempering directly,but it takes bit longer to cook.You can prepare either ways.
• Heat oil and crackle mustard seeds and cumin seeds.
• Add cut green chillies,curry leaves and fry for a minute,add sliced onions and fry until they are crisp and pink.
• Add boiled and diced potatoes and fry well.If you are using raw potatoes,add finely chopped potatoes along with onions and cover it cook until they are done,it takes bit longer time.
• Add turmeric powder,salt and poha and give a good stir until everything is mixed properly.
• Add roasted and skinned groundnuts,lemon juice,chopped coriander and sugar(if using) just before removing from stove and mix well.

Serve it hot with chips/sev/chiwda/sliced cucumber and lemon wedges.

Notes:

1. If thick variety of poha is used you need to soak in more water for 20 mins and drain off excess water before using in the recipe.
2. You can add potatoes either directly in the tempering and cook along with onions,it is a bit longer process or you can use boiled and chopped potatoes in tempering which is a quick process.If you are using them in tempering,chop them fine as they will cook faster.I like the bite of soft potato cubes in poha,hence I boil it ahead and use it.If you want crunchy potatoes you can fry them until crisp separately and add to poha at the end.
3. If you want you can even add green peas along with potatoes in the recipe.I suggest if you add peas avoid peanuts in the recipe,use either one of them.
4. You can avoid potatoes and prepare poha just with onions,which is called Kanda Poha(Onion Poha).
5. You can even avoid onions in the recipe and make only with potatoes.
6. The addition of sugar is entirely optional,it adds a typical Maharasthrian touch to poha.

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