Tuesday, June 17, 2014

Kanda Batata Poha

"Kanda Batata Poha"

"Kanda Batata Poha" is a  traditional breakfast dish from the Indian state of Maharashtra.
As the name suggests its made from  "Poha" or "Flattened rice", "Kanda" which means "Onion" and "Batata" which means "Potato" in Marathi.
 Poha is an extremely simple and easy dish, prepared with minimal spices yet very flavorful and nutritious. In fact its one of the most frequently made dish in our home, be it for breakfast,  packed lunch to office or just as a tea time snack in the evening.

Ingredients

Poha / Flattened riice - 1 1/2 cups
Onion, chopped - 1 medium
Potato, pealed and diced - 1 medium
Peanuts - 1/4th cups
Green chillies, chopped - 2-3
Curry leaves - 8-10
Green coriander, chopped - 4-5 tablespoon
Juice of one lemon
Mustard seeds - 3/4th teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Sugar - 1/2 teaspoon (optional)
Oil - 2 tablespoon.

Method

Wash Poha under running water, drain any excess water and let it stand for 10 - 15 minutes.


Heat about 1/2 table spoon of oil in a kadhai, just enough to grease and roast the peanuts until well done and the outer skin splits. Drain and keep aside


Heat the remaining oil in the same kadhai, add the mustard seeds, once they start to sputter add the curry leaves and the diced potatoes, mix well and fry for 3-4 minutes. Add the chopped onions fry until the onion starts to turn translucent add turmeric powder along with salt mix well. Add 2- 3 tablespoons of water, cover and cook till the potatoes are almost done.






Once the potatoes are almost done add sugar (if using) followed by chopped green chillies mix well and add half of the chopped coriander.( I like to add some fresh coriander at this stage cover and cook for a minute or so that the potato mixture also absorbs some of the coriander flavor)




Add the poha along with the roasted peanuts, mix well and cook for another 2-3 minutes. Remove from heat, add lemon juice,remaining chopped coriander and  mix well.




Enjoy hot along with a cup of tea.

Notes:

There are a couple of variety of poha available in the market these days thick ones as well as thin ones. I have used the thick ones as the thin ones turn mushy after washing.
I use a sieve to wash the poha , just put the poha in the sieve and wash it under running water for a few seconds. Remove and let it stand for 10 to 15 minutes it will become fluffy.
Never soak the poha or it will become mushy.
You must be wondering why have I added the onion after adding the potatoes, its because the potato would take more time to cook and i would fry the onion and then add the potato there are chances of the onion getting burnt.
Do adjust the quantiy of lemon juice as per personal taste.

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