KANDA BATATA POHA – VEGAN | GLUTEN FREE

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An all time favourite (debatable), staple breakfast recipe, Poha saves the day for anyone trying to think of breakfast recipes to make every morning. Debatable because Indian parents end up making this at least twice a week and most kids make a face when its Poha day. If you can’t think of anything, it’s always Poha! (The other one being Upma). But I love Poha ❤ and I make this at least once a week.

I’ve previously shared the Red Rice Poha recipe which is different from this one. This here, is a typical Maharashtrian style Poha or Pohe made from White Flattened Rice and this one tastes beautiful because of the added Onion (Kanda) and Potato (Batata). Delicious, as it sounds, this fluffy delicacy is served in almost every Indian household for breakfast. This is such an easy and quick recipe, you must try making it sometime.

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INGREDIENTS
1 Cup Jada Poha (Thick Flattened Rice/ Rice Flakes)
1 Tbsp Ghee/Neutral Flavoured Oil
1 Tbsp Groundnuts (Optional)
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Finely Chopped Green Chilli
5-6 Finely Chopped Curry Leaves
1 Pinch Asafoetida (Hing)
1/2 Finely Chopped Onion
1 Tsp Turmeric Powder
1/4 Tsp Sugar
1 Boiled, Peeled and Chopped Potato
2 Tbsp Finely Chopped Coriander Leaves
1 Tbsp Grated Coconut (Optional)
1-2 Tbsp Water
Salt to Taste

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METHOD

  • So first things first, you need to buy the right kind of Poha for this recipe. In India you get 2 kinds of Flattened White Rice – Jada (Thick) and Patla (Thin). To make Poha, you need Thick Flakes which is Jada Poha.
  • Don’t try to make this with the thin variety. I accidentally used the thin variety once and the moment I moistened them under water (which is the next step), they stuck together and formed one big mushy ball of rice. The thin variety is used to make Chiwda which is a crispy snack recipe.
  • So once you’ve got the right kind of rice flakes, add them to a strainer and run tap water over this while gently moving the flakes with your fingers to hydrate every flake of rice evenly. Do this for 8-10 seconds.
  • Let any excess water drain out completely and then add Salt & Sugar. Mix gently. Cover and keep this aside to allow the flakes to fluff up.
  • I don’t really measure the quantity of my ingredients, it’s always ‘whatever feels right’ at the moment. The trick to always know this, is to understand your ingredients. In this case, whatever amount of dry rice flakes you take, it will increase in size once you hydrate them. They will get fluffier. So you need to take rice flakes anticipating an increase in the final quantity. If you are a beginner, then you can follow the measurements I’ve listed approx. measurements enough for 1 person. In continuation with the Poha recipe;
  • In a deep pan, first fry the Groundnuts, if you are using them in this recipe. Though completely optional, groundnuts give a nice crunch to Poha. Once they’ve browned a little, take them out in a separate plate for later.
  • Heat some Ghee or Oil (If Vegan/Dairy Intolerant) in the same pan. I use Ghee.
  • Splutter Mustard Seeds.
  • Now add in Cumin Seeds and let them sizzle as well.
  • Next add in the Chopped Green Chilli, Chopped Curry Leaves along with a pinch of Asafoetida.
  • After a few seconds, add Finely Chopped Onion and sauté until translucent.
  • Now add some Turmeric Powder and mix it all up.
  • Also add the fried Peanuts (Groundnuts) to this.
  • Go ahead and add chopped Boiled Potatoes, add salt but only a little, since you’ve already added some in the Poha. Mix everything gently.
  • Now add your fluffed up Poha to this and combine everything. Make sure you reduce the flame here to avoid Poha sticking to the pan or drying up.
  • Sprinkle some water, mix again and it should all look a nice lemon yellow.
  • Cover and cook for around 2 minutes on low flame.
  • Open up, add some Finely Chopped Coriander Leaves and mix again.
  • Garnish with Grated Coconut, which is totally optional. You can also top this with some Sev, a drizzle of Lemon or fresh Pomegranate Seeds. I don’t add any of this.
  • Always serve Poha immediately and hot for breakfast or as a mid-evening snack 🙂
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Divyashree Mangalorkar Gupta
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RED RICE POHA

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INGREDIENTS:
1.5 Cups Red Rice Poha
Hot Water
1 Tbsp Oil/Ghee
1 Tsp Mustard Seeds
1 String Curry Leaves
1/2 Tsp Grated Ginger
1 Green Chilli
1 Onion
1 Tomato
1Cup Green Peas
1 Capsicum/Bell Pepper (Optional)
1/2 Cup Roasted Peanuts
1 Tsp Kitchen King Masala Powder
1/2 Tsp Cumin Powder
1/2 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Sugar
1/4 Cup Coriander Leaves / Grated Fresh Coconut
Salt to taste

METHOD:

  • In a deep vessel, add enough water and heat till it comes to a boil. Switch off flame.
  • Soak washed Red Rice Poha in this hot water for 3-5 minutes.
  • Drain using a Sieve/Colander and set aside. You can keep it covered to retain softness. Use the water for your plants 🌱
  • In a wide pan, heat oil. Splutter Mustard Seeds.
  • Also add Curry Leaves, Grated Ginger and finely chopped Green Chilli. Sauté for a few seconds.
  • Add the finely chopped Onion and cook until they turn light brown.
  • Add finely chopped Tomatoes too.
  • Add salt and cook until the Tomatoes soften.
  • Add frozen Green Peas. If you want to use the fresh peas, boil them separately before adding them here.
  • You can also add finely chopped Capsicum. This is completely optional. I don’t usually add this.
  • Mix and cook for a couple of minutes.
  • Add the spice powders – Kitchen King Masala, Cumin Powder, Turmeric & Kashmiri Red Chilli Powder. You can use Garam Masala instead of Kitchen King.
  • Add Sugar and mix well.
  • Now add the Roasted Peanuts.
  • Mix well and add the Red Rice Poha to the masala.
  • Garnish with finely chopped Coriander Leaves / Fresh Grated Coconut and serve hot!
  • You can make this with regular Jada/Thick Poha too, just skip the soaking part.
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Soaked Red Rice Poha
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Veggies to be added
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Sautéing Veggies
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Fluffy Poha
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Red Rice Poha