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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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.