Today I am sharing another dish for this Navratri vrat from the Maharastra / Gujaratri Cuisine. Already, I have shared Sabudana Vada, Sabudana Khicdi from North Indian cuisine. Kanda means onion in Marathi, Batata means potato and Poha means flattened rice, so named as Kanda Batata Poha recipe. As it is loaded with carbhohydrates, it can be called as a perfect evening snack or breakfast recipe for vrat. This aloo poha recipe, taste yummy with the crunchiness of peanuts and added lemon flavour.
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Kanda Batata Poha recipe is a perfect evening snack or breakfast recipe for vrat. This aloo poha recipe, taste yummy with peanuts and added lemon flavour.
- 1 Cup Thick Poha / Flattened Rice
- 1 tsp Sugar
- Salt As Required
- 1/8 tsp Turmeric Powder
- 1 Onion
- 1 Potato
- 1/8 Cup Roasted peanuts
- 1 tsp Lemon Juice
- Coriander Leaves (For Garnishing)
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Jeera
- 1 to 2 Green chilli
- 1" Piece Ginger
- 1 Sprig Curry Leaves
- Rinse Poha 2 times gently, soak in very little water for 3 to 4 mins only and fluff it up with a fork in the middle. There is no need to drain the water, as we have soaked in very little water, by this time the poha would have absorbed all the water and becomes fluffy. Then add sugar and salt.
- Now add turmeric powder and mix gently or toss it without breaking the poha.
- Peel the skin of potato and cube it into small pieces, boiled potato can also be used. Then chop onion, green chilli and ginger finely. If using raw peanuts, dry roast it and then use it.
- Heat oil in a pan, add mustard seeds, jeera and let it splutter. Then add green chilli, ginger and curry leaves. Now add onion and saute for a while.
- Add potato and saute till it turns slightly soft, it should retain its crunchiness. Then add peanuts and mix well.
- Now add soaked poha and mix it, don't cook the poha for a long time and make it dry. Switch off the flame, add lemon juice and give a quick stir. If preferred garnish with coriander leaves and pomegranate seeds.
Serve it immediately hot with plain sev / omapodi sprinkled on top.
Tips for Kanda Batata Poha Recipe
1. Use thick poha only, thin poha don’t work for this dish.
2. Don’t rinse the poha too much, else it gets dissolved or breaks.
3. Also don’t soak the poha for more than 3 minutes, otherwise it turns mushy. It should be whole and separate.
4. To avoid the poha turning mushy, soak in very little water and fluff it up in the middle.
5. If soaking in little extra water, drain the water and then use it.
6. Add turmeric powder to the soaked poha itself, So when mixing it gets even colour.
7. Chop the potato into very small pieces, so it will get cooked faster. Pressure cooked potato can also be used.
8. Don’t overcook onion and potato, it should be little crunchier for this aloo poha recipe.
9. If using raw peanuts, dry roast it and then use it.
10. Adjust green chilli and peanuts as per desire. If preparing for vrat don’t use onions.
11. For more taste pomegranate or plain sev / omapodi can be added for this kanda batata poha recipe.