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Perhaps, one of the most well-loved breakfast items in India is poha. It is yummy, wholesome, and satisfying. What’s even better is that poha is adaptable and may be used to make a wide variety of recipes. In fact, poha-based breakfast options are available in every region of India. Bengal has chirer polao, Gujarat has chiwda, and Indore has the well-known Indori poha (fried poha). Maharashtra, however, is lauded for its poha-based dishes.
Any Maharashtrian home will have poha as a standard morning item. Among the varieties are kanda poha, dadpe poha, karwar poha, and others. These recipes are all quite good and have distinct flavours from one another. Poha can also be referred to as flattened rice, beaten rice, or parched rice.
The rice grains are parboiled before being pressed into beaten rice. These resemble dry, crisp, thin flakes that are simple to crumble or break. Flattened rice can be used in recipes that call for little or no cooking. Poha is known as phov (in Konkani), avalakki (in Kannada), aval (in Tamil and Malayalam), atukulu (in Telugu), chira (in Bengali), paunva (in Gujarati), and pauwa (in Hindi). Poha is a type of rice that has been beaten, flattened, or dried. Before being crushed into beaten rice, the rice grains undergo parboiling. These resemble thin, dry flakes that break or crumble easily. In dishes that require little to no cooking, rice can be flattened.
Kanda Poha
Due to its versatility as an ingredient in both sweet and sour recipes, poha inspires an odd sense of confidence in all home cooks. This is a simple but delicious meal that you can prepare at home. This can be made as a snack or for breakfast.
Here’s the recipe for Kanda Batata Poha.
Ingredients:
• 150 gms thick poha
• 1 large-sized boiled and chopped potato
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 4 chopped green chillies
• A few curry leaves
• 2 finely chopped onions
• ¼ tsp turmeric powder
• Salt, to taste
• A little grated coconut
• Finely chopped coriander leaves
• 2 tsp sugar
Method:
• First, take 1½ cups of thick poha. Rinse them in a strainer or colander under clean running water.
• As they absorb water from a rinse in clean, fresh water, they become softer.
• Add 1 tsp each of sugar, salt, and turmeric powder to the poha as needed.
• Use a spoon or your hands to gently combine.
• In a large pan, roast 2 tablespoons of peanuts until they are crunchy. Put aside.
• Peel and cut one potato into little cubes.
• Heat 2 to 2½ tsps of oil in the same heavy kadai or pan.
• In oil that is only moderately heated, sauté the potatoes.
• Cook them in hot oil till crisp and brown.
• When the potatoes are crisp and light golden, remove them with a slotted spoon while draining the excess oil.
• Along with the roasted peanuts, set aside.
• Some of the oil will still be in the same kadai. Pour ¼ tsp of mustard seeds into the heated oil.
• Add 1 tbsp of oil and gently heat it, if there isn’t any already.
• Add ¼ tsp cumin seeds when the mustard seeds begin to sputter.
• Add ⅓ cup of finely chopped onions when the cumin seeds begin to sputter.
• Sauté the onions until they become translucent and soften.
• Now, curry leaves, 1 tsp finely chopped green chilli, and roasted peanuts.
• Add the poha and gently mix with rest of the mixture
• Put the potatoes in. Blend thoroughly. For the poha to steam for about 2 minutes over low heat, cover the pan tightly with a lid.
• Add chopped coriander and freshly shredded coconut as a garnish. Mix gently.
• Serve your Kanda Batata Poha hot with lemon chunks.
