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Simple and Delicious Kanda Poha Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Kanda poha

Kanda poha

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.

Cook Time

Prep timeCook timeReady inYields

15 min

5 min

20 min

Serves 2 people (1 cup per person)

Ingredients

  • 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

Instructions

  1. If you are using thick poha, wash and soak it in water until it has softened. It will take around 5–10 minutes.
  2. 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.
  3. The poha should lose their crunchiness. When you break them between your fingers, they should be easy to crush.
  4. Strain poha and set aside for 5–10 minutes. Let the water drain out completely.
  5. Chop onion, cube potato, shell peas and keep them ready.
  6. Heat oil in the pan. Crackle the mustard seeds (jeera). Add dry red chilies, curry leaves and hing. Saute for half a minute.
  7. Add peanuts, and roast for few seconds.
  8. Add onions and saute until they become translucent.
  9. Add green chilies and saute.
  10. Add potato and peas. Add 1/4 cup of water, cover and cook or you can use parboiled vegetables.
  11. After all of the water has cooked off, add poha and stir.
  12. Add turmeric powder and salt. Mix well.
  13. Add a few sugar crystals and stir well (optional).
  14. Cover and steam the poha for 2–3 minutes over a low flame.
  15. Switch off the flame and let the kanda poha remain covered for 1–2 minutes. The steam will make the poha softer.
  16. Garnish with finely chopped coriander leaves.
  17. Give a gentle stir and serve kanda poha hot.
  18. Sprinkle lemon and mix well (optional).

Photo Tutorial

Soak thick  poha in water for 5-10 minutes or until soft. Strain and let the water drain off completely.

Soak thick poha in water for 5-10 minutes or until soft. Strain and let the water drain off completely.

Poha should lose its crunchiness and should be easily crushed when you break them between your fingers.

Poha should lose its crunchiness and should be easily crushed when you break them between your fingers.

Chop onions, cube potatoes and shell peas. Set aside.

Chop onions, cube potatoes and shell peas. Set aside.

Heat oil in a pan, add mustard seeds, cumin seeds, let them crackle. Add dry red chilies, curry leaves and hing. Saute.

Heat oil in a pan, add mustard seeds, cumin seeds, let them crackle. Add dry red chilies, curry leaves and hing. Saute.

Add peanuts, roast for some seconds. Add onion. Saute until translucent.

Add peanuts, roast for some seconds. Add onion. Saute until translucent.

Add parboiled peas and potatoes. Mix. Add soaked and drained poha, turmeric powder, salt and a few crystals of sugar (if using).

Add parboiled peas and potatoes. Mix. Add soaked and drained poha, turmeric powder, salt and a few crystals of sugar (if using).

Mix everything properly. Cover and let sit on flame for 1-2 minutes. Garnish with finely chopped fresh coriander leaves. Squeeze lemon and mix well. Serve hot.

Mix everything properly. Cover and let sit on flame for 1-2 minutes. Garnish with finely chopped fresh coriander leaves. Squeeze lemon and mix well. Serve hot.

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.

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Comments

Rinita Sen on December 03, 2018:

This is one snack I miss from my Mumbai days. I do occassionally make this at home, but miss having it at the small hotels in the bylanes of Mumbai.

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