Go Back
kanda poha cover image
Print Recipe
5 from 2 votes

Kanda Poha Recipe

Kanda Poha is a traditional Maharashtrian breakfast recipe, and it goes well with a hot cup of Chai or Coffee.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Indian
Servings: 3
Calories: 323kcal
Author: Harshad

Ingredients

  • 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

Instructions

  • 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). 

Video

Notes

  1. As mentioned earlier, always use Jada Poha (Thick Poha) to make this recipe. If you use Thin Poha, you may not get the same consistency and texture to your dish. 
  2. Poha absorbs water quickly. So, don't let it soak in water for too long.
  3. If you're using Potatoes in your dish, make sure check the salt in the end. The potatoes generally soak in all the flavors. Therefore, it's important to taste Kanda Poha once you're done.
  4.  Just like the boiled Rice, Poha stores well, and you can enjoy it as an evening snack as well.