Poha is very much popular dish in Maharashtra. Pohe (flattened rice) is considered as a heavy & healthy food for breakfast. It’s also popular in various other parts in India but in different names. In Bengal it is popular as chirer halua/polao or in north India is popular as chivda ka pulao (or chiwda pulao). But Maharastraian or Malvani poha recipe is totally different. Kanda batata poha style is unique in taste.
Batata means aloo (potato) in Marathi language and kanda means pyas (onion). They mix fired batata (potato) and kanda (onion) in poha. That is why sometimes it is called kanda batata poha. Malvani / Konkan area poha is more popular and they add grated coconut in pohe.
In Maharastra/Konkan/Malvan/Mumbai they add farsan/sev along with grated coconut. If you ever will go that side then you should forget to taste kanda batata pohe. Sometimes they offer a hot sour chutney with kanda batata pohe. That chutney is made of green mango (kachchi keri), green chilies and coriander leaves (dhania patta).
By that time you must understand that there is a significant difference Maharastrian poha recipe and chivda ka pulao. Poha recipe is not so difficult. It will take hardly 20 min to prepare dish for breakfast.
If you like North Indian dish then you may try aloo paratha as a heavy breakfast.
You may try various other food recipes for breakfast. You can enjoy this poha with onion raita too. If you do not like raita then try this with hot & sour chili, green mango & coriander leaves chutney.
Poha recipe – healthy breakfast recipe
Cooking time – 20 minutes
Serve – 3-4 people
Ingredients
- Poha/pohe/ flattened rice/chivda/chiwda – 150 gm
- Potato – 1 large sized (cut into small cubes)
- Onion – 1 large sized (finely chopped)
- Peanuts – 25 gm
- Cumin seed – 1 tsp
- Turmeric powder – 1/4 tsp
- Green chillies – 2 pieces (chopped)
- Mustard seeds – 2 tsp
- Curry patta – 10-12 leaves
- Grated coconut – 2 tsp (optional)
- Coriander leaves – for garnish (chopped)
- Farsan/sev – 2-3 tsp (optional)
- Sunflower oil – 2 tablespoon
- Salt – according to taste
Method / Recipe
- First wash flattened rice in water but do not allow pohe to soak too much water so that it becomes mushy
- Heat up a pan and roast peanuts and then remove skin when it becomes cold
- Add oil to frying pan and fry potato cubes and cook it till it becomes soft (boiled)
- Now add chopped onion till color gets changed to light brown and then add mustard & cumin seeds
- Add chopped green chilies and turmeric powder and cook more another 2 minutes
- Add curry patta (leaves) and fry for 1 min and also add peanuts
- Now add pohe (flattened rice) to that all fried ingredients and mix well
- Add coriander leaves and cook for another 2 minutes and switch off flame
- Spread grated coconut and farsan/sev over pohe (coconut optional, not used here)
- Serve hot
Additional tips
Try to wash pohe in running water so that it will soak very less water and clean pohe too. If pohe is already clean then just spread water over pohe (flattened rice) by hand. You can avoid grated coconut and farsan/sev. If you are having this first time then you should try this with both coconut & farsan. If you do not like those then from next time you can skip those from the recipe.
- Poha/chivda/chiwda – 150 gm
- Potato – 1 large sized (cut into small cubes)
- Onion – 1 large sized (finely chopped)
- Peanuts – 25 gm
- Cumin seed – 1 tsp
- Turmeric powder – ¼ tsp
- Green chillies – 2 pieces (chopped)
- Mustard seeds – 2 tsp
- Curry patta – 10-12 leaves
- Grated coconut – 2 tsp (optional)
- Coriander leaves – for garnish (chopped)
- Farsan/sev – 2-3 tsp (optional)
- Sunflower oil – 2 tablespoon
- Salt – according to taste
- First wash poha in water but do not allow poha to soak too much water so that it becomes mushy
- Heat up a pan and roast peanuts and then remove skin when it becomes cold
- Add oil to frying pan and fry potato cubes and cook it till it becomes soft (boiled)
- Now add chopped onion till color gets changed to light brown and then add mustard & cumin seeds
- Add chopped green chilies and turmeric powder and cook more another 2 minutes
- Add curry patta (leaves) and fry for 1 min and also add peanuts
- Now add poha to that all fried ingredients and mix well
- Add coriander leaves and cook for another 2 minutes and switch off flame
- Spread grated coconut and farsan/sev over poha (optional, it is not used here)
- Serve hot
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