Breakfast Snacks I Appetizers

KANDA BATATA POHA – VEGAN | GLUTEN FREE

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An all time favourite (debatable), staple breakfast recipe, Poha saves the day for anyone trying to think of breakfast recipes to make every morning. Debatable because Indian parents end up making this at least twice a week and most kids make a face when its Poha day. If you can’t think of anything, it’s always Poha! (The other one being Upma). But I love Poha <3 and I make this at least once a week.

I’ve previously shared the Red Rice Poha recipe which is different from this one. This here, is a typical Maharashtrian style Poha or Pohe made from White Flattened Rice and this one tastes beautiful because of the added Onion (Kanda) and Potato (Batata). Delicious, as it sounds, this fluffy delicacy is served in almost every Indian household for breakfast. This is such an easy and quick recipe, you must try making it sometime.

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INGREDIENTS
1 Cup Jada Poha (Thick Flattened Rice/ Rice Flakes)
1 Tbsp Ghee/Neutral Flavoured Oil
1 Tbsp Groundnuts (Optional)
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Finely Chopped Green Chilli
5-6 Finely Chopped Curry Leaves
1 Pinch Asafoetida (Hing)
1/2 Finely Chopped Onion
1 Tsp Turmeric Powder
1/4 Tsp Sugar
1 Boiled, Peeled and Chopped Potato
2 Tbsp Finely Chopped Coriander Leaves
1 Tbsp Grated Coconut (Optional)
1-2 Tbsp Water
Salt to Taste

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METHOD

  • So first things first, you need to buy the right kind of Poha for this recipe. In India you get 2 kinds of Flattened White Rice – Jada (Thick) and Patla (Thin). To make Poha, you need Thick Flakes which is Jada Poha.
  • Don’t try to make this with the thin variety. I accidentally used the thin variety once and the moment I moistened them under water (which is the next step), they stuck together and formed one big mushy ball of rice. The thin variety is used to make Chiwda which is a crispy snack recipe.
  • So once you’ve got the right kind of rice flakes, add them to a strainer and run tap water over this while gently moving the flakes with your fingers to hydrate every flake of rice evenly. Do this for 8-10 seconds.
  • Let any excess water drain out completely and then add Salt & Sugar. Mix gently. Cover and keep this aside to allow the flakes to fluff up.
  • I don’t really measure the quantity of my ingredients, it’s always ‘whatever feels right’ at the moment. The trick to always know this, is to understand your ingredients. In this case, whatever amount of dry rice flakes you take, it will increase in size once you hydrate them. They will get fluffier. So you need to take rice flakes anticipating an increase in the final quantity. If you are a beginner, then you can follow the measurements I’ve listed approx. measurements enough for 1 person. In continuation with the Poha recipe;
  • In a deep pan, first fry the Groundnuts, if you are using them in this recipe. Though completely optional, groundnuts give a nice crunch to Poha. Once they’ve browned a little, take them out in a separate plate for later.
  • Heat some Ghee or Oil (If Vegan/Dairy Intolerant) in the same pan. I use Ghee.
  • Splutter Mustard Seeds.
  • Now add in Cumin Seeds and let them sizzle as well.
  • Next add in the Chopped Green Chilli, Chopped Curry Leaves along with a pinch of Asafoetida.
  • After a few seconds, add Finely Chopped Onion and sauté until translucent.
  • Now add some Turmeric Powder and mix it all up.
  • Also add the fried Peanuts (Groundnuts) to this.
  • Go ahead and add chopped Boiled Potatoes, add salt but only a little, since you’ve already added some in the Poha. Mix everything gently.
  • Now add your fluffed up Poha to this and combine everything. Make sure you reduce the flame here to avoid Poha sticking to the pan or drying up.
  • Sprinkle some water, mix again and it should all look a nice lemon yellow.
  • Cover and cook for around 2 minutes on low flame.
  • Open up, add some Finely Chopped Coriander Leaves and mix again.
  • Garnish with Grated Coconut, which is totally optional. You can also top this with some Sev, a drizzle of Lemon or fresh Pomegranate Seeds. I don’t add any of this.
  • Always serve Poha immediately and hot for breakfast or as a mid-evening snack 🙂
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Divyashree Mangalorkar Gupta
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