Kanda Batata Poha - Seasoned Beaten Rice with Potato

Kanda Poha is a common dish from the heart of Maharashtra. I got this recipe from one of my Maharashtrian friend. My friend told me a funny fact, that when boys family visit potential girl's house (arranged marriage), the boys family looks for how well the girl can make Kanda Poha.  I am not sure how true is the fact, but I am sure she was trying to emphasis how important this dish is. 

Ingredients:

• 2 cup - Poha   (Flattened rice)(150 grams)
• 2 - Potatoes, peeled and diced
• 1 - Green Chilli (finely chopped) (or as per taste)
• ½ cup - Peanuts
• 2 tsp - Fresh Lemon Juice (or as per taste)
• 8 to10 - Curry Leaves 
• 1½ tsp - Sugar
• ¼ tsp - Turmeric Powder
• ½ tsp - Black Mustard seeds
• ¼ tsp - Cumin seeds
• ¾ tsp - Salt (or as per taste)
• 1 - 2 tbsp. - Oil
• ¼ cup - Fresh Coriander/cilantro Leaves (finely chopped)
• Besan Sev for garnish

Prep:

• Poha: Clean the poha of husks and other impurities; To wash it, pour the poha it in a bowl of cold water, immerse it completely and drain it out immediately. You may use a strainer to drain the water out; Gently spread out the poha with a help of a spoon. Gently mix-in ¾ teaspoon of salt and 1½ tsp of sugar. Keep the poha aside for about 15 minutes for it to soften. If it is too dry, sprinkle bit of water for it soak and swell.
• Peanuts: Heat a pan. Put 1tsp of oil in it. When the oil is hot, add peanuts and roast until the color changes and skin starts to come off. Transfer the peanuts onto a kitchen towel. Fold over the towel, rub the peanuts in remove the skin. Discard the skin. Keep the roasted peanuts aside. Removing the peanut skin is optional step.
• Potatoes: Peal the skin and cut potatoes in to medium size cubes. Keep the cubes in cold water for a minute and drain. Cook potato cubes with bit of salt added by boiling it or in the microwave (without water) for about 5 to 8 minutes. Drain and keep aside.
• (Finely) Chop and keep them ready: Onion, green chilies and coriander leaves.

Method:

1. For Kanda Poha, heat 1 to 2 tablespoons of oil on medium flame. Add mustard seeds to the oil. Once the mustard seeds starts to sputter,  add cut green chilies, turmeric powder and fry them lightly. now add curry leaves. Sauté for few more seconds.
2. Add chopped onion and sauté until the onions are tender and become translucent. 

3. Add potatoes, sprinkle bit of water, and stir to coat the potatoes. For about a 30 seconds
4. Next add the prepared poha and peanuts. Mix it in with the spices and cook for 2 minutes.
5. Do a taste test in between. Add salt if and as needed.
6. After 2 minutes, turn off the flame and squeeze lemon juice into the poha. Gently stir.
7. Before serving mix-in cut coriander leaves. 
8. Plate kanda poha, serve garnished with sev (or Chivda) for bit of crunchiness. Enjoy!

NOTE:

• Use thicker variety of the Poha/flattened rice is better than the very thin variety. Medium thick variety works well too.
• May use more green chilies if you and your family prefers more spicy poha. 

You may be also interested in other recipes which uses Poha or similar dishes like Upma