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Aloo Poha Recipe | Kanda Batata Poha is a delicious Indian vegan breakfast from the Indian state of Maharashtra. Poha is flattened rice that is tossed with onions, potatoes, peanuts, and spices. Cook up some Aloo Poha for a weekend brunch and enjoy it with masala chai.
★★★★★
“I made Poha two days ago and it was a hit for my 15-month-old. It’s a perfect weekend breakfast dish to make. Every time I made it my potatoes were not cooking correctly or too mushy because I boiled it; the best part I actually didn’t burn my onions. I would always leave out the potatoes for any reason. Want to thank you for the steps of making my Poha on point and potatoes back in my Poha.”
– Papisha
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.
Table of Contents
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.
Why You’ll Love This Poha Recipe
- Light & Delicious
- Quick & Easy Meal for Busy Mornings
- Indian Comfort Food
- Perfect for Weekend Brunch
- Vegan Meal
- Gluten-free option (see below Notes)
Ingredients
- Flattened Rice: Poha is flattened rice in English. Make sure to use medium or thick poha for this recipe, not fine poha. You can find this at your local Indian grocery store or on Amazon.
- Potatoes: I like using russet potatoes for this dish.
- Onions: Red or White onions, both work.
- Oil: I love using high-heat oil such as avocado oil.
- Green Chilies: You’ll need green chillies – just slice them in half.
- Dry Red Chilies: I love using dry red chilies in this dish. So flavorful.
- Spices: Red Chili Powder, Salt, Turmeric Powder, Asafoetida (hing), and Mustard Seeds.
- Curry Leaves: Also known as curry pata which adds so much flavor to this dish.
- Peanuts: Unsalted raw peanuts that are dry roasted – this adds a nice crunch and protein to this dish.
- Cilantro Leaves: You’ll need chopped fresh coriander leaves which make a huge difference in the flavor. You can’t make good poha without cilantro.
- Lemon Juice: You’ll need freshly squeezed lemon juice.
How to make Aloo Poha / Batata Poha Recipe – step by step instructions
Prep
1. 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.
2. Peel and dice a potato into small cubes. Chop an onion, I just used my Chopper. Set aside curry leaves and sliced green chili.
3. Set aside your spices… mustard seeds, asafoetida (hing), turmeric powder, and dry red chilies.
Cook
1. 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.
2. Then add curry leaves and green chili. Saute for another 20 seconds.
3. Add the chopped potatoes and onions to the spices. Add salt. Saute for about 3-4 minutes on medium heat.
4. Once the onions and potatoes are slightly brown, this is what you should have.
5. Cover with a lid and cook for 6 minutes. Reduce heat to low-medium heat.
6. In the meantime, heat up a small pan on medium, and dry roast the peanuts. This will take about 3 minutes. Stir occasionally.
7. Once done, this is what you should have.
8. Back to the onion and potatoes, the potato should be fork-tender. If not, then core and cook it for a few more minutes.
9. Add red chili powder and stir.
10. Now gently fluff the poha with a fork.
11. Add the poha to the onion-potato mixture. Mix well until the poha is coated.
12. Add the dry roasted peanuts and freshly squeezed lemon juice.
13. 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
- Type of Poha: Make sure you use medium or thick poha, not thin poha. Additionally, rinse the poha in a strainer and allow it to air-dry before cooking it.
- Nonstick Pan: I recommend using a nonstick pan such as Our Place or Caraway.
- Potatoes: Dice your potatoes which helps them cook faster. Cook the potatoes until they’re fork-tender.
- Peanuts: Make sure you roast the peanuts before adding them to the poha.
- Lemon & Cilantro: Freshly squeezed lemon juice and fresh cilantro leaves are the two key ingredients for adding a ton of flavor to Kanda Batata Poha. Don’t skimp on these ingredients.
Serving Suggestions
You must serve Batata Poha with Masala Chai – it’s the best combo.
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.
Variations
Aloo Poha is a good source of carbohydrates, so for a healthier protein-filled option, you can make the following swaps:
- 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.
Frequently Asked Questions
Yes! Simply use gluten-free asafoetida (hing) and you’ll have GF aloo poha. Poha (flattened rice) is naturally gluten-free.
This dish is already vegan and dairy-free. If you serve this dish with yogurt, it’ll no longer be vegan, but you can always use dairy-free yogurt.
No. Do not soak the flattened rice. Simply rinse the flattened rice under water.
As mentioned above in the Variations section, you may add tofu and edamame for additional protein which will keep you full longer.
Aloo Poha is a high-carbohydrate breakfast with roughly 80 grams of carbs per serving. As mentioned above, you may add additional protein to make the dish more satisfying. WIth that said, poha is vegan, almost gluten-free, and easily digestible making it a great breakfast option.
More Indian Breakfast Recipes
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Rava Uttapam Recipe | Suji Uttapam (Instant Uttapam Recipe)
Aloo Poha
INGREDIENTS
- 2 cups poha
- 1 1/2 tbsp avocado oil
- 1 medium onion, chopped
- 1 Idaho potato, diced
- 1 green chili, sliced in half
- 10 curry leaves
- 1 tsp mustard seeds
- 3 dry red chilies
- 1/2 tsp turmeric powder
- 1/8 tsp asafoetida, hing; use gluten-free (optional)
- 1/4 cup unsalted peanuts, dry roasted
- 1/2 tsp red chili powder
- salt to taste
- 1/3 cup fresh cilantro, chopped
- juice of 1 lemon
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.
NOTES
- Type of Poha: Make sure you use medium or thick poha, not thin poha. Additionally, rinse the poha in a strainer and allow it to air-dry before cooking it.
- Nonstick Pan: I recommend using a nonstick pan such as Our Place or Caraway.
- Potatoes: Dice your potatoes which helps them cook faster. Cook the potatoes until they’re fork-tender.
- Peanuts: Make sure you roast the peanuts before adding them to the poha.
- Lemon & Cilantro: Freshly squeezed lemon juice and fresh cilantro leaves are the two key ingredients for adding a ton of flavor to Kanda Batata Poha. Don’t skimp on these ingredients.
- Gluten-free option: For gluten-free Aloo Poha, skip the asafoetida (hing) or simply use gluten-free hing.
This was perfect with my morning tea ! The flavors and spice has a good kick
I made Poha two days ago and it was a hit for my 15 month old. It’s a perfect weekend breakfast dish to make. Everytime I made it my potatoes was not cooking correctly or too mushy because I boiled it; the best part I actually didn’t burn my onions. I would always leave out the potatoes for any reason. Want to thank you for the steps of making my Poha on point and potatoes back in my Poha.
whenever I made aloo poha, it always used to come out disastrous. But today I tried your recipe for breakfast and it was a hit!! thanks soo much for the illustrations. keep posting such good recipes.
good one 🙂
@Anonymous, add the peas/carrots after step 14 and before step 15.
Once they soften and release a little water.. and hopefully evaporates, go ahead with step 15 and continue. Hope this helps!
hi thanks for the recipe..looks really good.i would like to know if i add carrot and peas when do i add it?thanks
you're awesome! definitely subbing your blog. i had a bit of trouble figuring out some of the spices but i see a lot of them are common but you've listed the indian names. : )
Hi Nandini, Thanks so much… hope you enjoy it!
hello! first time to ur blog!.Like ur clicks a lot!. Poha is my personal fav!. I like this way of making it than the kind we make it at home (South indian ) .