Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
What Is Kanda Poha?
Kanda poha is a tasty, filling, and easy-to-make breakfast or brunch recipe from the Maharashtra region of India. Poha is the Maharashtrian word for "flattened" or "beaten rice," and kanda means "onions."
Kanda poha is a very common local breakfast and it's probably the dish most likely to be offered to guests as a snack. During a traditional arranged marriage, this dish is often served when the two families meet.
Kanda poha is made by sauteeing pressed rice, potatoes, peas and onion with a simple tempering of mustard seeds, cumin seeds, green chilies, peanuts and turmeric. It's finished off with a sprinkling of fresh coriander leaves. This dish is a testimony to the fact that the simplest things in life are often the best.
The color of the dish is amazing, and the flavor is irresistible. It's often eaten on its own along with curd, as well as a cup of tea or coffee. For additional flavor, you can add grated carrot or grated coconut, but this is optional.
|Prep time||Cook time||Ready in||Yields|
Serves 2 people (1 cup per person)
- 1 cup thick or thin poha, soaked in water
- 1 onion, sliced or chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2–2 1/2 tablespoons peanuts
- 10-12 curry leaves
- 1–2 green chilies, sliced or chopped
- 1 teaspoon sugar
- 1-2 teaspoon cooking oil
- Salt, to taste
- 1 teaspoon cumin seeds
- 1–2 red chilies, broken
- 1–2 potatoes, chopped
- 1/2 bowl peas
- 1–2 bunch coriander leaves, finely chopped
- Pinch asafoetida
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- If you are using thick poha, wash and soak it in water until it has softened. It will take around 5–10 minutes.
- If you are using thin poha, wash in flowing water and drain, or sprinkle 1–2 tablespoons of water over it and set aside for 5–10 minutes.
- The poha should lose their crunchiness. When you break them between your fingers, they should be easy to crush.
- Strain poha and set aside for 5–10 minutes. Let the water drain out completely.
- Chop onion, cube potato, shell peas and keep them ready.
- Heat oil in the pan. Crackle the mustard seeds (jeera). Add dry red chilies, curry leaves and hing. Saute for half a minute.
- Add peanuts, and roast for few seconds.
- Add onions and saute until they become translucent.
- Add green chilies and saute.
- Add potato and peas. Add 1/4 cup of water, cover and cook or you can use parboiled vegetables.
- After all of the water has cooked off, add poha and stir.
- Add turmeric powder and salt. Mix well.
- Add a few sugar crystals and stir well (optional).
- Cover and steam the poha for 2–3 minutes over a low flame.
- Switch off the flame and let the kanda poha remain covered for 1–2 minutes. The steam will make the poha softer.
- Garnish with finely chopped coriander leaves.
- Give a gentle stir and serve kanda poha hot.
- Sprinkle lemon and mix well (optional).
More Tips for Completing the Dish
- After washing the poha, strain out the water completely.
- You can use roasted peanuts, or you can take plain peanuts and roast them with other seasoning ingredients.
- Whole or crushed peanuts can be used.
- Adding sugar is optional. In Maharashtra, the traditional poha recipe calls for sugar.
- Grated coconut can be added into the poha, but this is optional.
- Both red and white poha can be used to make this dish.
- Washing and soaking the poha excessively will make them soggy. Avoid doing this.