Thursday, July 17, 2014

Maharashtrian Kande Pohe | Poha Recipe | Batata Poha

Maharashtrian Kande Pohe / Poha is a very popular breakfast or tea-time snack in Maharashtra. 'Kande' means onion and 'Batata' is potato in Marathi. Made with flattened rice or Poha, this recipe combines onion and potato into a great-tasting breakfast which can be whipped up anytime. Though I used to do Vegetable Aval Upma often at home which is more South-Indian, I learnt this authentic Maharashtrian style Pohe from my friend Apexa last year and this has become a staple at our home now.She also shared that this Poha has various garnishes in different parts of Maharashtra. She hails from Nagpur where Poha is topped with Sev and in Mumbai, grated coconut and finely chopped onion forms a lovely garnish. Other than the chat items, this healthy traditional Maharashtrian Kande Pohe is our family's favourite,which Iam happy to share today.

Blogging Marathon - Wk3, Day1
Theme - Quick Tiffin

Preparation time - 5mins
Cooking time - 10-12mins
Serves - 3


Poha / Aval - 2cups, medium variety
Oil - 2tblsp 
Whole groundnut - 2tblsp
Jeera - 1tsp
Green chilli - 3-4, finely chopped
Onion - 1, finely chopped
Potato - 1, sliced thinly
Turmeric powder - 1/2tsp
Salt- As needed
Lemon - A squeeze
Coriander leaves - To garnish


1.  Wash Poha and drain water almost completely and let it sit for 5mins to soften. DO NOT add too much water as Poha becomes mushy. With little water itself,it gets softened.

2.  Heat oil in a pan, add groundnut first and let it roast for 15secs to turn golden. Set aside to add at last. Add jeera, chilli and onion and sauté for a minute.


3.  Add thinly sliced potato, turmeric and salt to this and sauté for another 4mins on low flame till potato softens. It is important that potato slices are real thin to ensure fast cooking with less oil. Else, you may need to add more oil to cook.

4.  Once potato is done, add the softened Poha to this and gently mix to coat thouroughly. Switch off the flame and squeeze in lemon juice.


Garnish with chopped coriander leaves and onion and serve. This Kande Pohe stays good even after cooling and hence makes up for a healthy lunch box recipe too!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42


  1. My all time favourite poha dish, love to finish that plate..

  2. Poha looks so sinful!..beautiful pictures..

  3. Do you need to cook the rice? What kind of nuts work best? thank you so much!