Kanda Batata Poha (Onion Potato Poha)

Kanda batata poha is one of the staple breakfast recipe from Maharashtra and is a must dish during Diwali in Goa. It is made with onions (kanda), potato (batata) and flattened rice. Poha is an easy, quick and healthy option for breakfast or brunch or as a snack.

Kanda Batata Poha (Onion Potato Poha)

Kanda Batata Poha (Onion Potato Poha)

Recipe by Ushakal GroupCourse: Breakfast, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1.5 cups poha – thick variety (flattened or parched rice)

  • ¼ to ½ teaspoon turmeric powder (haldi)

  • 1 or 2 green chilies – chopped (hari mirch)

  • 2 tablespoon peanuts (mungphali)

  • 1 medium potato – chopped into small cubes (aloo or batata)

  • 1 medium onion – finely chopped (pyaaz or kanda)

  • ¾ teaspoon mustard seeds (rai)

  • ¾ teaspoon cumin seeds (jeera)

  • 8 to 9 curry leaves (kadi patta)

  • 2 to 3 tablespoon grated coconut

  • 1 tablespoon chopped coriander leaves (dhania patta)

  • 2 to 2.5 tablespoon oil

  • sugar as required – i usually add up to 1 teaspoon of sugar

  • salt as required


  • Pick the poha first. Rinse the poha in clean running water in a strainer.
  • Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft.
  • The poha must become soft but remain intact, whole and separate.
  • If the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.
  • Sprinkle the turmeric powder, sugar and salt in the poha.
  • Gently mix.
  • Roast the peanuts in a small pan till they become crunchy and keep aside.
  • Also peel the potatoes and chop them into small cubes.
  • Making kanda batata poha
  • In a kadai, heat oil. Saute the potatoes in medium hot oil till light golden and crisp. Keep aside.
  • In the same kadai, add the mustard seeds to the hot oil. When they splutter, add the cumin seeds. When the cumin seeds sizzle, add the onions. Saute the onions till they become translucent and soften.
  • Now add the curry leaves, green chili and roasted peanuts. Saute for a minute.
  • Add the fried potatoes and then the poha. Mix gently with the rest of the mixture.
  • Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. Taste the poha and if required add more salt and sugar.
  • Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
  • Remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.
  • Serving kanda batata poha
  • Serve kanda batata poha hot with chopped lemon pieces. The lemon juice has to be squeezed on to the poha before eating it.
  • Alternatively, you could also do this method. Once the poha is done, sprinkle approx 1 to 2 tsp lime juice on the kanda batata poha.
  • Mix it with the poha and then garnish it with coconut and cilantro leaves.


  • Adding sugar is optional. you can skip it completely if you don’t prefer a slightly sweet taste in the kanda batata poha.

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