Kanda Batata Poha/Aloo Poha-Easy Breakfast Recipe for Busy Days
What Is Aloo Poha/Kanda Batata Poha?
Aloo Poha, also known as Kanda Batata Poha, is a popular Indian breakfast dish made from flattened rice (poha), potatoes (aloo), and onions (kanda). It's a quick and nutritious meal that is both flavorful and filling, commonly enjoyed in the western parts of India, especially in Maharashtra, Gujarat, and Madhya Pradesh Usually, people prepare in their busy morning and comfort breakfast for a large no of people here in India.
Key Ingredients for Aloo Poha/Kanda Batata poha
- Flattened Rice (Poha):
- The main ingredient, poha is light and easy to cook. It's available in thick or thin varieties, but thick poha is often preferred for this dish as it holds its shape better after soaking.
- Potatoes (Aloo):
- Potatoes add a hearty texture and mild flavor, making the dish more satisfying. They are usually diced and cooked until tender.
- Onions (Kanda):
- Finely chopped onions provide sweetness and a slight crunch. They are sautéed until translucent to enhance the flavor.
- Spices and Seasonings:
- Turmeric Powder: Gives the dish its vibrant yellow color and earthy flavor.
- Mustard Seeds: Add a nutty, aromatic flavor when tempered in hot oil.
- Cumin Seeds: Provide a warm and aromatic taste.
- Green Chilies: Add heat and spice, adjustable to taste.
- Curry Leaves: Infuse the dish with a distinct aroma and flavor.
- Salt and Sugar: Balance the flavors by adding sweetness and seasoning to taste.
- Garnishes:
- Fresh Coriander Leaves: Add freshness and a pop of color.
- Roasted Peanuts: Provide a crunchy texture and nutty flavor.
- Lemon Juice: Adds a tangy freshness that brightens up the dish.
- Grated Coconut (Optional): Used in some variations for added texture and sweetness.
About This Recipe Kanda Batata Poha
Poha is our go-to breakfast on busy mornings when I need to prepare a meal in less time. There are many varieties of poha, and my version is simple and basic. I like to alter the ingredients with sweet potatoes or scrambled eggs to make it more nutritious. In general, people use white poha. However, in this recipe, I use red poha to add extra nutrients.
The traditional poha method adds boiled potatoes. But if you want a slightly roasted taste, you can add roasted potatoes too. Roasted potatoes provide a different flavor and texture that many enjoy.
There are many Poha variations across India, each offering unique flavors and ingredients that reflect regional tastes and culinary traditions. Indori Poha is a sweet and tangy version from Indore, often topped with sev and pomegranate, adding a delightful crunch and a burst of flavor. Nagpur Tarri Poha is served with a spicy black gram gravy, making it a flavorful and spicy option for those who enjoy bold tastes. Dahi Poha, also known as Curd Poha, is mixed with yogurt, offering a cooling and refreshing taste perfect for hot days. Mixed Vegetable Poha is packed with a variety of vegetables for extra flavor and nutrition, making it a healthy choice for breakfast or a light meal.
Bengali Poha, or Chirer Pulao, features peanuts, raisins, and sometimes scrambled eggs, providing a sweet and savory balance that appeals to a wide range of palates. Coconut Poha is made with grated coconut, giving it a rich and aromatic flavor that transports you to the tropical regions of India. Lemon Poha is enhanced with lemon juice for a tangy and refreshing taste that wakes up your taste buds. Palak Poha includes spinach, adding vitamins and minerals for a healthy meal option. Finally, Peanut Poha focuses on the crunch and nutty flavor of peanuts, making it a satisfying and protein-rich dish. Each of these variations showcases the versatility of Poha and how it can be adapted to suit different tastes and dietary needs.
However, I like the simple version of Poha because it is easy to prepare, has basic steps to follow, and gives me that delicious crunch from the potato and peanuts. It's my go-to recipe when I want something quick
Aloo Poha, also known as Kanda Batata Poha, is a popular Indian breakfast dish made from flattened rice (poha), potatoes (aloo), and onions (kanda). It's a quick and nutritious meal that is both flavorful and filling, commonly enjoyed in the western parts of India, especially in Maharashtra, Gujarat, and Madhya Pradesh Usually, people prepare in their busy morning and comfort breakfast for a large no of people here in India.
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds (optional)
- 1 teaspoon Urad Dhal
- 8 Curry Leaves
- 1 Green Chilli, finely chopped
- 1 cup Poha/Aval/Beaten rice (thin red variety)
- 1 Onion, chopped finely
- 1 Boiled Potato, mashed well
- 2 tablespoons Fried Groundnut
- 1 teaspoon Lemon Juice
- 1 teaspoon Sugar
- 1 teaspoon Salt (Alter according to preference)
- 1 handful Chopped Coriander Leaves for garnishing
- Rinse and Soak:Rinse the poha under running water and soak it with a small amount of water.For Thin Poha: Soak for just 5 minutes.For Thick Poha: Increase the soaking time as needed.
- Drain:After soaking, gently squeeze out the excess water. Make sure the poha doesn’t get mashed and becomes fluffy. Set it aside.
- Heat Oil:Heat oil in a thick, wide pan over medium heat.
- Add Tempering Ingredients:Add mustard seeds and let them splutter.Add urad dal, cumin seeds, curry leaves, and finally, the green chilies.
- Sauté Onions:Add the chopped onions and sauté until they become translucent.
- Add Potatoes:Add the boiled and mashed potatoes to the pan and stir well.
- Add Spices:Sprinkle sugar and turmeric powder over the mixture and sauté until everything is well combined.
- Add Poha:Gently fold in the soaked and drained poha into the pan.
- Add Salt and Groundnuts:Season with salt and add the fried groundnuts, mixing everything thoroughly.
- Garnish:Add finely chopped coriander leaves and drizzle lemon juice over the mixture.
- Mix Well:Stir until all the ingredients are well combined.
Serving Suggestions
Poha is often served with a side of yogurt or chutney. It can also be paired with tea or coffee for a complete breakfast.
Expert tips Kanda Batata Poha/Aloo Poha
- Choice of Poha:
- You can use white flattened rice instead of red. Both types work well, but red poha adds extra nutrients.
- Thickness Matters: Thick poha requires a little more soaking time than thin poha. Adjust the soaking time based on the thickness to ensure the poha is soft but not mushy.
- Onion for Flavor:
- Adding lots of onions enhances the flavor of the dish and adds sweetness and texture.
- Sugar is Key:
- Don't skip the sugar, as it imparts a unique taste and balances the flavors in the dish.
- Soaking Time:
- Avoid soaking the poha for too long. Over-soaking can make it mushy, affecting the texture of the final dish.
- Potato Texture:
- Mash the potatoes well so they blend smoothly into the dish and don’t stand out separately. This ensures an even texture throughout the poha.
- Customization:
- Feel free to add extra vegetables like peas, carrots, or bell peppers to enhance the nutrition and flavor of the poha.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
