Aloo Poha Upma Recipe
Maharashtrian Kanda Batata Pohe Upma is a quick breakfast recipe which can be whipped up in a jiffy. This simple poha recipe Indian style made with rice flakes is both nutritious and yummy and makes for a great tea-time snack too! Enjoy piping hot upma made with poha served with curd.This Poha Upma recipe is simple, quick, and full of Maharashtrian flavors. Whether you’re making Kanda Poha, Batata Poha, or a healthier version with veggies, this dish proves why poha is one of India’s favorite breakfast foods. Try it once, and you’ll come back to this easy breakfast recipe Indian kitchens swear by.
Servings: 3
Calories: 751kcal
Ingredients
- Poha/Rice Flakes – 2 cups
- Onion – 1 large
- Green Chilli – 2
- Red Chilli – 1
- Potato – 1 large
- Peas – 1/3 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
Instructions
- 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.