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Aloo Poha or Kanda Batata Poha is a delicious, simple and mildly spicy breakfast made from Poha
(flattened rice flakes) along with Onion (Kanda) and Potato (Batata).

Poha is extremely popular as a breakfast dish in Western Indian states of Maharashtra, Gujarat,
Malwa region of Madhya Pradesh, Chhattisgarh and some parts of Rajasthan.
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It can be made in many varieties and flavors by adding one or more items like onions, potatoes,
tomatoes, bread, peas, other vegetables etc.

Kanda Batata Poha is a variety of Poha owing its origin to Maharashtra and made by adding onions
and potato to Poha. This delicious, healthy & light dish can be made very quickly. It is good option
for breakfast if you have a busy schedule or are looking for less oily breakfast recipes.

Poha is a easily digestible food and being rich in carbohydrates provides enough energy. Poha is
also a good source of dietary iron. This dish is beneficial for pregnant women and children due to
its iron content. Poha is also low in gluten.

To make Aloo Poha or Kanda Batata Poha at home follow the detailed step by step recipe with
photos posted below.

Also see more Breakfast Recipes like Onion Tomato Poha, Bread Upma, Semiya Upma, Rava Upma
etc.

Suggested Recipe Collections :

Potato Recipes | 31 Veg Indian Potato Dishes | Aloo Recipes

 Servings: 4 Total Time: 30 mins

Category: Snacks Prep Time: 15 mins

Cuisine: Indian Cook Time: 15 mins

Nutrition (per serving)

Calories: 148 Carbohydrates: 24g

Fat: 6g Protein: 3g

Ingredients For Aloo Poha or Kanda Batata Poha Recipe

2 Cups Poha (Flattened Rice), thick variety

1 Large Potato

1 Large Onion

2 Green Chilies

4-5 Curry Leaves

1/2 Cup Groundnuts

1 Teaspoon Rai (Black Mustard Seeds)

1/4 Teaspoon Haldi (Turmeric Powder)

 1/2 Teaspoon Red Chilli Powder

1 Teaspoon Salt, or to taste

1 Teaspoon Sugar

1/2 Teaspoon Chaat Masala (optional)

1 Teaspoon Lemon Juice

1 Tablespoon Oil

Step By Step Instructions With Photos For Aloo Poha or Kanda Batata
Poha Recipe
Wash 2 cups of Poha thoroughly. Then drain all the water and leave it to dry out for
5-10 mins.
After 10 mins, add 1/2 teaspoon Red Chilli Powder and 1 teaspoon Salt.

Mix the spices lightly with a fork or with your hand, separating them in the process
as Poha tends to stick together. Do not use too much force otherwise the Poha will
become mushy.
Roast peanuts in a pan. Be careful that they do not burn. You can also roast the
peanuts in a microwave oven. Set the roasted peanuts aside.

Heat oil in a pan and add the diced potato cubes in it.
Stir them till they become crispy and golden brown.

Place the potatoes on an absorbent paper and set them aside.

Now heat some more oil in the same pan. Add Rai (Mustard seeds) and wait till
they start to crackle.
When the Rai/mustard seeds have stopped crackling, add Curry Leaves (Curry
Leaves) & Green Chillies. Saute for 1/2 minute.

Now add finely chopped onions and fry for 1 min till the onions have turned soft
and golden brown in color.

Add Sugar, Haldi (Turmeric Powder), Chaat Masala and Salt.

Then add the fried pieces of potato and roasted peanuts.

Now add the Poha (mixed with spices) to the pan. Mix lightly to coat the Poha in
Masala. Again, do not apply a lot of force while mixing.

Steam the poha for 2-3 min on low flame or low heat. After this remove from heat
but don't open lid for another 3-4 min.
Sprinkle the Kanda Batata Poha with few drops of Lemon juice. Garnish the poha
with Coriander Leaves, cut Green Chillies and onion.

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