Maharashtrian Kanda batata poha very often for our breakfast as it gets done fast and a tasty breakfast dish ever, a simple, healthy breakfast recipe typically served in north Karnataka, Maharashtra, Gujarat and Telangana. it is prepared from flattened rice, diced potatoes, finely chopped onions, peanuts and other herbs and spices.
Medium Flattened rice – 2 cups
Turmeric – 1/4 tsp
Salt – 1 1/2 tsp
Sugar – 2 tsp
Potato – 2 no’s peeled and diced
Peanut – 2 tbsp.
Onion – 2 no’s chopped
Mustard – 3/4 tsp
Cumin – 1/2 tsp
Ginger – 1 tbsp. grated
Curry leaves – 2 springs
Green chilies – 4 no’s adjust to your taste
Coriander – 1/4 cup chopped
coconut – 1/4 cup grated
Fresh Lemon juice – 1 tsp
Oil – 3 tbsp.
Sev/chuda/mixture for garnishing – 1/2 cup
Rinse Medium flattened rice/poha, drain the water with a colander (medium flattened rice becomes soft once it is rinsed, no need to soak for a long time as it becomes soft/mushy, so just rinse and drain the water)
Ensure the water in the poha is drained, then add salt, turmeric, and sugar, toss it well and keep ready.
Take a pan, add 1 tbsp. of oil in it, when it is hot add rinsed and chopped potatoes, sauté for few mins and cook covered until it becomes soft/cooked. take care not to burn, it takes approximately within 10 min to be done.
Dry roast peanuts in a pan until golden brown and crisp, once done set aside on a plate.
In the same pan add remaining oil, when it is hot add mustard when it begins to splutter add cumin allow it to sizzle,
Now add curry leaves, grated ginger and chopped green chilies, sauté until you get a nice aroma,
Add chopped onions, saute on a medium flame until light brown,
Add cooked potatoes, sauté together for few mins,
Add poha, toss well,
Squeeze fresh lemon juice, toss once again, cook covered for 5 min on a low flame.
finally add grated coconut, roasted peanuts and chopped coriander when you serve.
Serve hot Kanda batata poha with sev/mixture/chuda toppings.
Enjoy Batata poha for breakfast or as an evening snack with a cup of Tea!