Kaandha Poha Maharashtrian Potato Onion Beaten Rice
Dive into the authentic flavors of Maharashtra with Kaandha Poha, a delightful medley of soft beaten rice, tender potatoes, and caramelized onions. This quick and easy recipe, packed with aromatic curry leaves, zesty green chilies, crunchy peanuts, and a splash of tangy lemon, strikes the perfect balance of spice and zest. Enhanced with turmeric for a golden hue and finished with a fresh coriander and optional coconut garnish, this comforting dish is not only visually appealing but also brimming with bold flavors. Ready in just 25 minutes, Kaandha Poha is an ideal choice for a wholesome breakfast or an energizing snack. Simple, nutritious, and irresistibly delicious—serve hot with a steaming cup of chai for the ultimate savory treat.
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Recipe Information
Ingredients
- 2 cups Beaten rice (poha)
- 1 unit Potato (medium-sized, peeled and diced)
- 1 unit Onion (medium-sized, finely chopped)
- 2 units Green chilies (slit lengthwise)
- 8 leaves Fresh curry leaves
- 3 tablespoons Peanuts
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.25 teaspoons Asafoetida (hing)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 unit Lemon (juiced)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Grated coconut (optional, for garnish)
Instructions
Rinse the poha (beaten rice) thoroughly in a colander under running water for 1-2 minutes. Let it sit to soften and drain completely.
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, green chilies, and asafoetida. Sauté for 30 seconds until fragrant.
Add the peanuts and roast them for 2-3 minutes until they are golden and crunchy.
Add the diced potatoes and sauté for 5-7 minutes until they are soft and cooked through, stirring occasionally.
Add the chopped onion and sauté until the onions turn translucent.
Sprinkle turmeric powder, sugar, and salt over the mixture, and mix well.
Gently fold in the softened poha, ensuring it is evenly coated with the spice mixture. Cook for 2-3 minutes, stirring gently.
Turn off the heat and squeeze the juice of one lemon over the poha. Mix well.
Garnish with chopped coriander leaves and grated coconut (if using).
Serve hot with a side of tea or as is for a wholesome breakfast.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 17.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
