Kanda batata poha (Indian flattened rice)
A light Maharashtrian breakfast of flattened rice tossed with mustard seeds, curry leaves, onion, potato and peanuts, finished with lemon.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
- Thick poha (flattened rice)200 g
- Vegetable oil2 tbsp
- Peanuts30 g
- Mustard seeds1 tsp
- curry leaves1 sprig
- Green chilli1
- Onion1
- Potato1
- Ground turmeric½ tsp
- Sugar1 tsp
- Lemon1
- Chopped coriander2 tbsp
- Sev (crunchy chickpea noodles)2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the poha in a sieve under running water until just soft, drain well and toss with the turmeric, sugar and salt.
- 2
Fry the peanuts in the oil until crunchy and lift them out.
- 3
Add the mustard seeds and, once they pop, the curry leaves, chopped chilli and diced onion. Cook until soft.
- 4
Add the potato in small dice, cover and cook over low heat until tender.
- 5
Stir in the poha and peanuts, cover and steam briefly.
- 6
Squeeze over lemon juice and serve topped with coriander and sev.
Tips and questions
- Why did my poha turn mushy?
- It was soaked instead of rinsed, or you used thin poha. Use the thick kind and just rinse it briefly; it softens as it rests.
- Where can I buy poha?
- In Indian or Asian grocery shops and online, sometimes labelled flattened rice or beaten rice.
Enjoy your meal!
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