Poha | Batata Kanda Poha
My version of poha blends the Maharashtrian kanda poha with the Gujarati batata poha to make a dish that is the best of both worlds.
Servings: 6
Calories: 925kcal
Ingredients
- 2 cups thick poha thick
- 1 small onion finely chopped
- 1 medium potato cubed small
- 2 Tbsp cooking oil
- 2 Tbsp water
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 10-12 curry leaves
- 1 green chili chopped
- ½ heaping tsp turmeric powder
- ¼ tsp black pepper
- ¼ tsp red chili powder
- ½ tsp salt or to taste
- ¼ cup chopped cilantro a small handful
- 1 Tbsp lemon juice
- 1 pinch hing optional
Instructions
- Place the poha in a colander or large sieve. Run under water and rinse. Set the poha aside. If using red rice poha, let it sit for 5 minutes, then rinse again.
- Dice the potatoes, onions, and chili.
- Heat oil in a large skillet. When hot, add mustard seeds. Let them pop for a few seconds. Add cumin seeds and let those toast for a few seconds. Then add curry leaves and let those sizzle in the oil.
- Add the turmeric powder, potatoes, 2 tablespoons of water, and a pinch of salt. Cover and let cook for 6 minutes. Then add onion and cook until softened.
- Add poha, salt, black pepper, and red chili powder. Stir until all off the spices are evenly distributed. Add lemon juice and cilantro. Give it a quick stir and serve.
Notes
Make sure to use thick poha for this recipe. You can use red or white. Red poha requires a second rinse (as described above), or it may not soften enough.
Nutrition
Calories: 925kcal | Carbohydrates: 175g | Protein: 17g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 682mg | Potassium: 795mg | Fiber: 7g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 131mg | Calcium: 117mg | Iron: 3mg