Aloo Poha Recipe | Kanda Batata Poha | Potato Poha
Aloo Poha or Kanda Batata Poha is a tasty, simple and lightly spiced breakfast made with poha (flattened rice flakes) with onions (kanda) and aloo (batata).
Aloo Poha is extremely popular as a snack in the western Indian states of Maharashtra, Gujarat, the Malwa region of Madhya Pradesh, Chhattisgarh and parts of Rajasthan.
It can be made in many varieties and flavors like onion, potato, tomato, bread, peas, other vegetables etc.
Kanda Batta Poha is a variety of Poha due to its origin in Maharashtra and is made by mixing onions and potatoes in Poha. This delicious, healthy and light dish can be made very quickly. It is a good breakfast option if you have a busy schedule or are looking for less oily breakfast dishes.
Aloo Poha is an easily digested food and being rich in carbohydrates provides sufficient energy. Poha is also a good source of dietary iron. This dish is beneficial for pregnant women and children due to its iron content. Poha is also low in gluten.
To make Aloo Poha or Kanda Batata Poha at home, follow a detailed step by step recipe with the photos below.
Nutrition (per serving)
Ingredients For Aloo Poha or Kanda Batata Poha Recipe
- 2 Cups Poha (Flattened Rice), thick variety
- 1 Large Potato
- 1 Large Onion
- 2 Green Chilies
- 4-5 Curry Leaves
- 1/2 Cup Groundnuts
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1/4 Teaspoon Haldi (Turmeric Powder)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt, or to taste
- 1 Teaspoon Sugar
- 1/2 Teaspoon Chaat Masala
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Oil
Step instructions with photos for Aloo Poha or Kanda Batata Poha Recipe
- Wash 2 cups of poha thoroughly. Then drain all the water and leave it to dry for 5-10 minutes.
- After 10 minutes, add 1/2 teaspoon red chili powder and 1 teaspoon salt.
- Lightly mix the spices with a fork or with your hand, separating them in the process as the poha sticks together. Do not use too much force otherwise the poha will become meaty.
- Fry peanuts in a pan. Be careful not to burn them. You can also fry peanuts in a microwave oven. Keep roasted peanuts aside.
- Heat oil in a pan and add dried potato cubes.
- Stir them until crisp and golden brown.
- Place the potatoes on an absorbent paper and keep them aside.
- Now heat a little more oil in the same pan. Add rye (mustard seeds) and wait until they start crackling.
- When the Rai/mustard seeds have stopped crackling, add Curry Leaves (Curry Leaves) & Green Chillies. Saute for 1/2 minute.
- When the rye / mustard seeds have stopped chopping, add curry leaves (curry leaves) and green chillies. Saute for 1/2 minute.
- Now add finely chopped onion and fry for 1 minute till the onion becomes soft and golden brown.
- Add sugar, turmeric (turmeric powder), chaat masala and salt.
- Then add fried pieces of potatoes and roasted peanuts.
- Now add the poha (mixed with spices) in the pan. Add light to coat the poha in the masala. Again, do not apply too much force while mixing.
- Steam the pohe for 2-3 minutes on low heat or low heat. After this remove from heat but do not open the lid for another 3-4 minutes.
- Kanda Batata Poha is ready. Serve it hot. You can also add some spicy salty mixture or bhujia sev for some extra crunch and flavor.