Poha Upma Maharashtrian Style or Kanda Batata Poha is an easy upma recipe where mildly spiced rice flakes are cooked with potatoes and onions and tempered with curry leaves and crunchy peanuts.
Kanda Batata Pohe is a popular Maharashtrian breakfast dish. Poha/Pohe is flattened rice or rice flakes. Flattened rice is called Atukulu in Telugu and Aval in Tamil. In Marathi, kanda refers to onion and batata is potato. This easy breakfast recipe is a simple and filling dish that comes alive with a blend of flavours.
Poha is a nutritional powerhouse – it is packed with iron and it’s low on gluten. Poha is good for diabetics as it not just makes you feel full, but also releases sugar slowly into the bloodstream. Poha is an excellent source of energy too!
Vegetable Poha Upma Maharashtrian Recipe:
1. To make Poha Upma or Aval Upma, wash the Poha 2-3 times and leave it in a colander to drain. Don’t soak or wash the Poha for a long time, otherwise it will turn soggy.
2. Meanwhile chop the onions, ginger, coriander leaves, potato and green chillies. Grate the coconut, if using.
3. Heat oil in a pan and fry the peanuts. Remove and keep aside. Add the diced potato pieces and fry till golden brown. Remove excess oil and keep aside.
4. Add mustard seeds, cumin seeds, red chilli and curry leaves. Sauté. Add grated ginger, chopped onions and green chillies. Sauté till the onions turn pink.
5. Add green peas, asafoetida, turmeric, salt and sugar. Mix well and cook for 1-2 minutes.
6. Stir in the Pohe, peanuts and fried potatoes. Cook for 2-3 minutes.
7. Remove the kanda poha from the stove and sprinkle some lemon juice on top. Mix well.
8. Garnish spicy poha with chopped coriander leaves and freshly grated coconut.
9. Enjoy delicious Kanda Batata Upma Maharashtrian style with a bowl of curd. What a great way to start your day!
How To Make Batata Onion Poha details below:
- Poha/Rice Flakes – 2 cups
- Onion – 1 large
- Green Chilli – 2
- Red Chilli – 1
- Potato – 1 large
- Peas – ⅓ cup
- Peanuts – ¼ cup
- Coriander leaves – 1 tbsp
- Cumin Seeds – 1 tsp
- Mustard Seeds – ½ tsp
- Ginger – ½ inch
- Asafoetida – ¼ tsp
- Turmeric – ½ tsp
- Salt to taste
- Sugar – ½ tsp
- Oil – 1 ½ tbsp
- Curry leaves – a handful
- Grated coconut (optional) – 1 tbsp
- Lemon Juice – 1 tsp
- For this vegatable poha recipe, wash Poha under running water about 3-4 times and leave it to drain in a colander.
- Finely chop the onion, green chillies, ginger and coriander leaves. Peel and cut the potato into small pieces. Grate coconut.
- Heat oil in a pan and fry the peanuts. Remove.
- Add the chopped potato and fry until light brown. Drain and remove.
- Add mustard seeds and cumin seeds to the pan. Once they start to splutter, add curry leaves, chopped ginger, red chillies and sauté.
- Add the onions and green chillies and sauté till onions turn translucent.
- Put in the peas, asafoetida, turmeric, salt and sugar. Mix well.
- Add the fried potatoes and Poha. Combine well and cook for 2-3 minutes till all the flavours are nicely absorbed. Stir gently to prevent the Poha from clumping. Remove.
- Drizzle lemon juice and garnish with chopped coriander and peanuts.
- Serve Kanda Batata Poha with a sprinkling of freshly grated coconut.