Ingredients needed 🧾
How to make it 🔪
More Indian breakfast recipes
Recipe 📖
While the white ones are the most popular, red and brown rice poha are also available. Red poha is considered healthier because it’s made from red rice and is rich in fiber, iron, zinc, several minerals, and antioxidants. It gives great satiety as compared to the white version and is thus a great option for diabetes, weight loss, and constipation. It has a nuttier taste and coarse texture. Poha is one of the most amazing, healthy, and gluten-free breakfast recipes. However, this dish is not just made in Maharashtra. There are many parts of India that make poha in their own unique way. In South India, we make Puli Aval which I absolutely love. Another fun variation to try is Cilantro Poha. It’s also used to make desserts like Aval Kesari. BTW, did you know that this traditional poha is also added to Puneri Misal Pav in place of potato curry?
A little backstory
My Maharashtrian neighbor aunty is the one who taught me how to make it. I used to love the poha made in their home so she showed me how to make it along with all the tips. I still follow her recipe and remember her whenever I make it. I would still rate her poha as the best in the world. Here’s a fun fact for you. In Maharashtrian households, kanda poha with chai is the first thing served when a groom’s family comes over for the first time to the bride’s home. It’s said that if someone can make a very good kanda batata pohe, then that’s something! Veggies and aromatics - onions, potatoes, and green chillies are what you need to make poha upma. Spices and herbs - cumin seeds, mustard seeds, curry leaves, turmeric powder, and cilantro are the basic ingredients you will need to make this Kanda Batata Poha. Peanuts - Use whole roasted peanuts. They give this poha recipe a crunch and add flavor. Lemon juice - enhances the taste and helps the body absorb iron efficiently.
Kande Pohe is served mainly as breakfast or as an evening snack along with chai or coffee. It’s also a popular choice to make when you have sudden guests because it can be made within minutes. We also like to enjoy it as a meal (lunch/dinner). It’s very filling. Batata Pohe can also be packed in lunchboxes. The more oil you add to cook, the more flavorful it will taste. use your own discretion when adding oil. Skip the potatoes to make just Kande Pohe! If you want, add turmeric powder and salt to the poha when it’s in the strainer and mix till it coats evenly. When cooked, if you feel the poha is a bit try, sprinkle some water, mix, and cover to let it soften in the heat. If the poha is sticky cook it for some more time. The texture of the poha should be soft and fluffy and not sticky. To make it Jain, skip the onions and potatoes. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
