Kanda Poha is a Maharashtrian delicacy, which is often made with Onions (Kanda) and Flattened Rice (Poha).
You can have this dish as breakfast or tea-time snack, but most of the time it is served as a breakfast dish across India.
Since we use Flattened Rice in the recipe, it is packed with Carbohydrates. And that’s why many people prefer having Kanda Poha to kickstart their day.
You can also have Poha for breakfast if you’re experiencing indigestion or similar issues.
However, do not use Green Chilies, Potatoes, Green Peas, and Peanuts in your Poha. It won’t serve the purpose at all.
We also make Kanda Poha at our home, and it has now become a regular breakfast dish for Mondays.
After savoring the heavy meals on a lazy Sunday, I think you can go easy on your tummy the next morning. And therefore, Poha makes a perfect light breakfast option.
In the following post, I have shared a traditional version of Kanda Poha recipe.
In this recipe, I have added fried Peanuts and boiled Potatoes. You can add or remove them as per your taste.
So, let’s begin!
Kanda Poha Recipe
- 100 gm Flattened Rice (Poha)
- 1 Onion( Pyaz); medium sized finely chopped
- 2-3 tbsp Raw Peanuts (Singdana)
- 1/2 Potato (Aloo); medium sized boiled and peeled
- 2 tsp Mustard Seeds (Rai Dana)
- 6-8 Curry Leaves (Kadi Patta)
- 2 tsp Fresh Lemon Juice (Nimbu Juice)
- 5 gm Coriander Leaves (Dhaniya Patta) finely chopped
- 1 Green Chili (Hari Mirch) roughly chopped
- 2 tsp Turmeric Powder (Haldi Powder)
- 2 tbsp Oil
- 2 tsp Sugar
- Salt as per taste
- Water as needed
- 2 tsp Grated Coconut (Kasa hua Nariyal) for garnishing
- Nylon Sev as needed
- Get a bowl and rinse the Poha with some Water. Soak it in Water for 1-2 minutes and remove the excess Water later. Keep it aside once you’re done.
- Heat a Pan or Kadai on medium flame.
- When the Pan turns hot enough, add some Oil to it.
- As the Oil turns hot, add the Raw Peanuts and fry them till you get the golden brown color. Remove them from Pan and keep aside.
- In the same Pan, add the Mustard Seeds and wait till they crackle.
- Once you hear the crackling sound, add the Curry Leaves and Green Chilies. Sauté them for a couple of seconds.
- Now, add the chopped Onions and Salt to it. Sauté the Onions till they turn translucent.
- Add the Turmeric Powder, Boiled Potatoes, and Fried Peanuts to it. Mix everything well.
- Finally, add the soaked Poha, chopped Coriander Leaves, fresh Lemon Juice, and Sugar to it. Mix again. (You can also sprinkle some Water here if the Poha looks too dry.)
- Lower the flame and let it cook under the lid for 3-4 minutes.
- Serve the Kanda Poha in a plate and garnish it with the grated Coconut, Coriander Leaves, and some Nylon Sev (optional).
Tips To Make Kanda Poha
- Wait till the Mustard Seeds crackle in hot Oil. If you put other ingredients immediately after adding the Mustard Seeds, your Kanda Poha will not get the desired taste to it.
- Always use Thick Poha to prepare this recipe. If you’re planning to buy it from a local store, make sure you check the label on the packet.
- Don’t forget to put the lid on after stirring the Poha gently. It helps in getting the quintessential Yellow color to this dish.
- Sugar and Lemon Juice are the two secret ingredients of this recipe. So, don’t miss out on them. (If you prefer the salty taste, you can avoid Sugar from this recipe.)
- Don’t use a high flame to prepare the Onion base, as it gives a slightly bitter taste to the dish.
- If you want to have the prepared Kanda Poha after a few hours, sprinkle some water on it and reheat on a medium flame. And yes, don’t forget to check the taste in between.
Kanda Poha Variations
Yes, you can make this dish in quite a few styles and techniques!
Here are some of my favorite alternatives to the traditional Kanda Poha –
Want to give a more interesting touch to this recipe?
Try mix vegetable Poha!
In this, you can add some fresh Carrots (Gajar), Green Peas (Matar), and Tomato. All these vegetables taste quite amazing with Poha.
It’s pretty similar to Vegetable Pulao where you can add your favorite veggies to the cooked Rice. However, both the delicacies taste different due to the use of Indian spices.
Tip – Use shallow fried vegetables for this recipe, as it gives a better taste to the dish.
Dadpe Pohe is a just another version of Kanda Poha where you don’t have to cook the Poha with Onion and Mustard Seeds base.
You just have to make a Tadka separately, which should be added later to the prepared mixture of Poha, Chilies, Onions, Tomatoes, Fried Peanuts, etc.
I’ll be sharing this recipe on Sprout Monk soon. So, stay tuned!
How do you make Poha at home? Do you use any special ingredients?
Let me know in the comments section below.
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