- Heat a steel vessel and then add oil to it. Once the oil is hot, on low medium flame add peanuts. Roast it for 2 minutes. Take it out in a plate.
- Now add mustard and jeera seed, wait for it to pop up. Now at this stage add asafetida. Next add sesame seed, chopped green chilies, curry leaves, and finely chopped onions. Add salt and mix well. Cook for 2 minutes.
- Add turmeric powder, boiled potatoes, and mix well. Empty the bowl with flattened rice into the tempering, sprinkle red chili powder, salt to taste and cook on low- medium flame. Sauté Poha for 1-2 minutes. Squeeze in some fresh lemon on top of it along with powdered sugar (optional) and chopped coriander leaves.
- Last but not least, add the roasted peanuts.
Poha is a much-loved Indian breakfast meal that has plenty of alternatives in various parts of the country. Mostly it is eaten the traditional way with peanuts, curry leaves, and tempering of onions and potato, garnished with coriander leaves makes it mouthwatering!
Kanda Batata Poha
#myrecipe
By Pooja Gujarathi
Mar, 13th
555
Servings
2 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- 1 ½ Cup Rice Poha - Flattened Rice
- 1 Onion Medium size Finely chopped
- 1 Potato Medium size Finely chopped and boiled
- 2 tbsp Cooking Oil
- 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds
- 1 tsp Sesame seeds 1/4 tsp Asafetida
- 1/4 tsp Turmeric Powder 1 tbsp Red Chili Powder
- 2 tbsp Peanuts 2 tbsp Powdered Sugar
- 1 ½ tbsp Lemon Juice 2-3 Green chili
- 1 tbsp Coriander Salt to Taste
