Name: Kanda Batata Poha recipe by Ketki Wadhwani at BetterButter
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 3
Ingredients: Thick Poha - 1 1/2 cups; 1 onion - thinly sliced; 1 potato - chopped in cubes; 1 green chilli (You can increase the no. of chillies if you want more spices); 1 tbsp sugar; 1/3 tbsp mustard seeds; 1/2 tbsp haldi powder (turmeric); A pinch of hing; 4 tsp grated coconut; 2 tsp finely chopped coriander; Salt to taste; Lemon juice as required

ABOUT Kanda Batata Poha RECIPE

Kande Pohe is a very popular and extremely delicious Maharashtrian breakfast or anytime snack. It is my absolute favorite. I have grown up eating this poha and I can eat it almost every day. I like it even more when it is made by my mom. So, today I am sharing my moms recipe and I am sure you will love it .You can add peanuts too as some enjoy with it. But I like the authentic maharashtrian style of poha.

Ingredients Serving: 3

Thick Poha - 1 1/2 cups
1 onion - thinly sliced
1 potato - chopped in cubes
1 green chilli (You can increase the no. of chillies if you want more spices)
1 tbsp sugar
1/3 tbsp mustard seeds
1/2 tbsp haldi powder (turmeric)
A pinch of hing
4 tsp grated coconut
2 tsp finely chopped coriander
Salt to taste
Lemon juice as required

Instructions

Wash poha (beaten rice) a couple of times under cold running water.
Drain out all the water in a strainer and let it rest for 10 minutes. Till that time get ready with all the chopping.
Chop onion, potatoes, green chillies and cilantro. Cut lemon into halves and scrape fresh coconut.
Heat 2 tbsp of oil in a kadai. Once oil is hot enough, add 1 tsp of mustard seeds. Let them splutter nicely and then add in a pinch of hing powder.
Add onion and saute till translucent. Add chopped potatoes, coriander to it and mix well. Add haldi powder to it and close the lid till the potatoes are cooked.
Turn off the flame and add soaked poha to it.
Add sugar, salt to it and mix well. Put it over the flame again and cook over the low gas for 5 to 7 minutes.
Garnish with scrapped coconut and lemon juice.
Serve hot with nice ginger tea.

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