Aloo Poha Recipe Kanda Batata Poha

One of my all-time favorite Indian breakfasts is Aloo Poha. It’s such an easy and comforting dish to prepare and it goes so well with a hot cup of Kadak Masala Chai. Back in the day, my mom would make this dish for weekend brunch. There isn’t much prep involved so now I understand why mom made us poha so often lol. Of course, now, I make this simple dish for my family and everyone loves it.

What is Poha

Poha, essentially, is flattened rice or beaten rice that is tossed with sauteed spices, onions, potatoes, and roasted peanuts. It is super simple to make because there isn’t much chopping involved except chopping onions, potatoes, and cilantro. That’s it. This quick breakfast recipe comes together in 30 minutes.

What is Aloo Poha / Kanda Batata Poha

Aloo Poha is a traditional Maharashtrian dish that is widely popular all over India, but especially in the states of Maharashtra, Gujarat, and Madhya Pradesh. In Marathi, aloo poha is also known as Kanda Batata Poha. Onion in Marathi means kanda and potato means batata, hence onion potato poha.

Ingredients

How to make Aloo Poha / Batata Poha Recipe – step by step instructions

Prep

Measure 2 cups of Poha in a strainer. Then rinse flattened rice flakes in a strainer and set aside to dry while you prep the rest of your ingredients.
Peel and dice a potato into small cubes. Chop an onion, I just used my Chopper. Set aside curry leaves and sliced green chili.
Set aside your spices… mustard seeds, asafoetida (hing), turmeric powder, and dry red chilies.

Cook

Heat up a wok on medium heat, once hot, add oil to wok followed by the spices – mustard seeds, hing, turmeric powder, and dry red chilies. Saute for 20 seconds or until the seeds splutter.
Then add curry leaves and green chili. Saute for another 20 seconds.
Add the chopped potatoes and onions to the spices. Add salt. Saute for about 3-4 minutes on medium heat.
Once the onions and potatoes are slightly brown, this is what you should have.
Cover with a lid and cook for 6 minutes. Reduce heat to low-medium heat.
In the meantime, heat up a small pan on medium, and dry roast the peanuts. This will take about 3 minutes. Stir occasionally.
Once done, this is what you should have.
Back to the onion and potatoes, the potato should be fork-tender. If not, then core and cook it for a few more minutes.
Add red chili powder and stir.
Now gently fluff the poha with a fork.
Add the poha to the onion-potato mixture. Mix well until the poha is coated.
Add the dry roasted peanuts and freshly squeezed lemon juice.
Finish off the dish with fresh cilantro. Mix well and enjoy delicious poha with a hot cup of chai.

Expert Tips for the Best Poha

Variations

Aloo Poha is a good source of carbohydrates, so for a healthier protein-filled option, you can make the following swaps: There are a few ways to serve Aloo Poha: ✓ A side of achaar is delicious. ✓ Personally, I love my poha with achaar and some yogurt on the side. ✓ For a nice crunch, you can also top poha with fine sev. ✓ For a vibrant color, garnish with pomegranate seeds. This is especially lovely during the fall and winter months. ✓ Lastly, you can also serve Aloo Poha with a side of Cilantro Chutney and turn it into Hariyali Poha.

Quinoa: Use quinoa instead of flattened rice. You will need to cook the quinoa first and then add it to the onion and potato mixture. Tofu: Replace tofu with potatoes which will result in a higher protein alternative. I want to work on a recipe with tofu. Veggies: You can also add frozen veggies such as green peas, carrots, beans, and corn. Other Protein: For more protein, edamame would be a great addition to poha.

Storage

Poha tastes best when it’s fresh.

Poha can be stored in an air-tight container and in the refrigerator for up to 3 days. To reheat poha, you can microwave it or warm it up on the stove using a nonstick pan. You can add a couple of tablespoons of water for additional moisture since poha tends to be on the dryer side.