Poha is a famous Maharashtrian breakfast dish. It is also known as Kanda poha, or Kanda pohe, Bataka poha or Batata pohe. (Kanda means onion; bataka or batata means potato; poha or pohe is flattened or beaten rice). The other variations of the dish are sweet and sour indori poha and aval upma (made with mix vegetables)

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While Idli and Upma are famous breakfast dishes in southern India, Poha is a popular breakfast dish in western states of India. It is known as pohe in Maharashtra and poha in Gujarat. Both states follow the same preparation method, but in Gujarat they add little extra sugar than Maharashtra. This poha recipe can be made under 15 minutes without any prior preparations and goes well with Indian tea.

Poha top view with tea


Heta Sanghvi
Poha is a quick breakfast dish originally from Maharashtrian cuisine
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian, Maharashtrian
Servings 2
Calories 400 kcal


  • 2 cups thick poha beaten or flattened rice
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 7-8 cashew optional
  • 7-8 peanuts
  • 5-6 raisins optional
  • 1 large onion – chopped
  • 1 small potato – peeled and finely chopped
  • 10-12 curry leaves
  • 3-4 small chilies – finely chopped
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tsp Sugar or as required


  • Rinse poha in water till they become soft and keep it aside. Tip - It should easily get crushed when you gently press the grain between your fingers.
  • In a large saucepan, add oil. When oil heats up, add mustard seeds
  • When mustard seeds crackle, add chilies, curry leaves, cashew, raisins, and peanuts
  • When cashew, peanuts, and raisins are nicely roasted add onion and potato.
  • Sauté onion and potato till onion become translucent or you can mash potato easily
  • Add salt and turmeric powder. Mix it well.
  • Add the poha, sugar and stir.
  • Cover the pan and let it cook for 2-3 minutes on low flame
  • While poha is cooking, stir it frequently
  • Switch off the flame and keep the poha covered for a minute or two
  • Open the lid and sprinkle coriander and stir it
  • Sprinkle sev (gram flour snacks) on top and serve poha hot with tea


  • Rinse poha well under running water using colander or strainer. Don’t soak them in water
  • If you don’t have colander or strainer sprinkle water on poha
  • Use thick rice flake. Do not use thin rice flakes
  • Usually, we use white poha at home for this recipe but it also turns out good with red poha
  • Poha goes well with Indian tea (Masala chai)
  • You can also add any vegetables like peas, carrot, etc.
  • You can add toppings like shredded coconut, pomegranate, green mango, etc.
Poha top view with lemon wedges

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