Vegan Savoury Rice Flakes (Kanda Batata Pohe)
Rice flakes or Pohe, flavoured with onions and potatoes and, garnished with coconut, green peas and coriander was a popular breakfast dish in India when I grew up. Large quantities were made so that, some could be packed for later into lunch boxes. Savoury, spiced lentil noodles (Shev/ Bhuja mix), roasted spiced nuts and lemon wedges were served alongside to add even more nutrition and flavour.
- Flattened Thick Rice Flakes – 2 cups
- Boiled Potatoes, diced – 1/2 cup 1 tbsp oil
- Green Peas, cooked – 1//2 cup
- Onion, chopped – 1/2 cup
- Black Mustard Seeds – 1/2 teaspoon
- Curry leaves – 8 to 10
- Green Chillies, minced finely – 1 to 2
- Asafoetida – 1/4 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Oil – 1 tablespoon
- Salt, to taste
- Coriander, finely chopped – 2 tablespoons
- Desiccated Coconut – 4 tablespoons
- Bhuja/ Chickpea Savoury Noodle Mix to sprinkle on top
- Limes/ Lemons, sliced into wedges to squeeze over the mix.
- Wash and soak the rice flakes in water for 10 minutes, drain the excess water and set aside.
- Heat oil in a ddeep thick bottomed pan or wok and add the mustard seeds.
- After the mustard seeds crackle, add curry leaves, green chillies, asafoetida, turmeric and onions. Cook until the onions turn translucent.
- Add the boiled potatoes and peas and cook until golden.
- Mix in the rice flakes and season with salt on a slow flame for a few minutes.
- Sprinkle coriander and coconut on the top and take off the heat.
- Garnish with crisp lentil noodles and lemon wedges.
Enjoy this vegan Savoury Rice Flakes (Kanda Batata Pohe) warm or at rom temperature!
If you enjoyed this Indian breakfast recipe, please see here for more 😊