Aloo Kanda Poha is my fave for breakfast/brunch with a side of chai 🤩 Nothing can come close to aloo-kanda poha – not even pancakes, waffles or whatever extravagant breakfast item. The hold of poha is that powerful 🥺 do you feel the same? Or it’s just me being extra 🤣 Anyways, sharing my step-by-step Indore style poha below. Try it and let me know how to like it 🧡

INGREDIENTS (serves 3-4 people)

  • 3 cups thick poha beaten/flattened rice
  • 3-4 tbsp any flavorless oil (I use peanut oil)
  • 1/8 cup peanuts
  • 1 tbsp jeera (cumin seeds)
  • 1 tbsp black mustard seeds
  • 1 tbsp organic sugar
  • Salt to taste
  • 1.5 tbsp saunf (fennel seeds)
  • 1/2 tsp turmeric powder
  • 1/8 cup chopped fresh cilantro
  • 5-6 fresh curry leaves
  • 1 cup chopped red onion (peel onions and chop them)
  • 1 cup chopped boiled potatoes (boil potatoes, peel them and chop them in chunks)
  • Juice of 1 lemon
  • Sev for garnishing (optional)


  • First and foremost, rinse poha in running water in a strainer. Let is sit aside to fluff by itself while we prep onion-potato curry.
  • In a deep pan – heat oil and roast cumin seeds, fennel seeds, mustard seeds, peanuts, and curry leaves. Sauté until mustard seeds start to sputter
  • Now add onions and cook until translucent. Cook for 4-5 minutes.
  • Then add boiled potatoes, salt, and turmeric. Sauté with onions for 4-5 more minutes
  • Fluff the rinsed poha with a fork. Check the reel linked above on how to do it.
  • Add the sugar, chopped cilantro, lemon juice and lastly the soaked poha and mix gently until everything is combined well. Adjust salt if you think it needs more.
  • Cover the lid and let it sit on a low flame for 5 minutes so all the flavors are absorbed well.
  • Garnish with more coriander and more lemon juice. mix gently.
  • Serve hot or warm with sev and Jalebi (IYKYK 😊😊)
  • Bon Appetit 🎉


Tortilla (or Spanish Omelette) is a typical Spanish style omelette cooked with onions, potatoes and EGGS! I decided to cook the vegan version and OMG I don’t where this has been all my life. So darn delicious! 😱 This is definitely my new healthy staple! Takes about 45-50 mins to cook and serves 4-5 people. Perfect for weekday meals where I won’t complain about the leftovers 🙋🏻‍♀️🙋🏻‍♀️ Try the recipe and let me know how you like it. Cheers 🧡

Ingredients (serves 4-5)

  • 6 tbsps good quality olive oil
  • 1 large white potato, peeled, and cut in slices like 1-2 mm thick
  • 1/2 red or white onion, peeled and finely chopped
  • 1 block firm tofu – remove the water it comes with.
  • 1/2 cup finely ground rice flour
  • 1 cup chickpea flour
  • 3 green chillies
  • Dash of turmeric, black pepper & cumin seed powder
  • Extra water, if needed
  • Salt to taste
  • Chopped cilantro/coriander


  1. Heat oil in a nonstick pan – add potatoes, onions, and 1/2 tsp salt. let it cook on medium flame stirring every 1-2 minutes. Potatoes can turn crispy but don’t let them burn. Potatoes will be soft in like 10-12 mins.
  2. While potatoes are cooking – in a nutribullet – dump chillies, tofu, turmeric, cumin seeds powder, black pepper. Blend to make a fine paste.
  3. In a bowl, put the tofu paste, sift the chickpea flour and rice flour. Use a whisk to mix all of them. Add water half cup water at a time. The mix should NOT turn watery it should be thick like a paste. Lastly add salt to taste.
  4. Check on potatoes – they should be ready. pour this tofu mix over and cover the lid. Let it cook for 10-15 mins on a medium flame. Once you see its starting to leave sides – Place a large plate to flip the tortilla over.
    • Flip the tortilla on plate
    • Put the pan back on flame with some oil
    • slide the flipped tortilla so the bottom of tortilla on the plate touches oil now.
    • Let it cook for another 5-6 mins with lid on a low flame
  5. Check with a fork and see if it comes out clean.
  6. Transfer onto a plate, cut yourself like a slice of pie and garnish with cilantro.
  7. Serve with fresh avocados, sour cream and cheese.
  8. Bob Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!