Kande Pohe, Maharashtrian Poha Recipe
Maharashtrian batata poha is the perfect breakfast recipe: Quick, easy, vegan, and beautifully flavored with simple spicing.
Ingredients
- 120 g medium poha
- 2 tablespoons oil
- 1 medium potato 1 medium potato = 80g, peeled & cut into small pieces
- ¾ teaspoon black mustard seeds
- 3 green finger chillies finely chopped
- 6 fresh curry leaves*
- 20 g red peanuts raw
- 60 g white onion finely chopped
- ½ teaspoon turmeric powder
- sea salt to taste
- ¼ teaspoon sugar optional
- 1 teaspoon desiccated coconut toasted (optional)
- 4 strands coriander stalks and leaves, finely chopped
- sev to garnish
- 2 quarters lemon to garnish
- 1 handful pomegranate arils to garnish (optional)
Instructions
- Heat 2 tablespoons oil in a large frying pan or kadai over medium-high heat. Once the oil is hot, add 1 medium potato (chopped), and fry until golden-brown. Once the potato has cooked, remove from the pan and set aside until later.
- While the potato is cooking, prepare the rice flakes. Add 120 g medium poha to a sieve and gently run warm water over the rice flakes. Move the rice flakes around with your hand, continuing to rinse until the rice flakes feel soft. Once they do feel soft, put the sieve over a pot to drain any excess water. Fluff the rice flakes with a fork.
- In the same frying pan as you cooked the potato, heat the remaining leftover oil. Add ¾ teaspoon black mustard seeds and wait until they pop. Once they do, add 3 green finger chillies (chopped), 6 fresh curry leaves*, and 20 g red peanuts. Cook for around 30 seconds, then add 60 g white onion (chopped). Stir frequently, cooking until the peanuts are crunchy and the onions are translucent. At this stage, add ½ teaspoon turmeric powder and stir immediately, being careful to not allow the spices to "catch" and burn.
- Immediately add the soaked rice flakes to the pan along with sea salt (to taste), ¼ teaspoon sugar, 1 teaspoon desiccated coconut, and the fried potatoes. Mix everything well. Cook for a further minute (if the poha needs to soften further, cover the pan), then stir through 4 strands coriander (chopped).
- Serve garnished with more fresh coriander, crispy chivda or sev, 1 handful pomegranate arils, and 2 quarters lemon.
Notes
* If you don't have access to fresh curry leaves, simply omit them from the recipe.
** As opposed to frying the potato, you can also steam or boil it. Cook's choice!
Nutrition
Serving: 1gCalories: 347kcalCarbohydrates: 40gProtein: 7gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 238mgPotassium: 766mgFiber: 10gSugar: 8gVitamin A: 140IUVitamin C: 149mgCalcium: 89mgIron: 3mg
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