Kanda Poha Recipe | Easy Maharashtrian Kanda Poha
Kanda Poha is a traditional Maharashtrian breakfast made with flattened rice (poha), onions (kanda), green chilies, and mild spices. Light, flavorful, and ready in just 15–20 minutes, Kanda Poha is a staple in many Indian households and is often enjoyed with a hot cup of chai for a wholesome breakfast.
This version is prepared primarily with onions (pyaaz), which give it a slightly sweet and savory flavor. The dish is tempered with mustard seeds (sarson ke dane), curry leaves, and green chilies, then finished with lemon juice and coriander leaves for a fresh taste. Kanda Poha is very popular because it is a quick and easy recipe to prepare. It is a light and healthy breakfast with a perfect balance of flavors. A favorite in Maharashtra, this dish carries an authentic local taste and is especially great for beginners, as it uses simple ingredients and is very easy to cook. Follow this simple Maharashtrian Onion Poha recipe with step-by-step photos to recreate the authentic taste of Maharashtra at home.
Ingredients and Substitutes
- Poha (thick flattened rice): Use thick variety so it stays fluffy and doesn’t turn mushy. If not available, medium poha can be used, but rinse gently to avoid breaking.
- Turmeric powder: Adds warm yellow color and mild earthy taste. Fresh turmeric can be used in smaller amounts as it’s stronger in flavor.
- Salt: Enhances overall taste. Himalayan pink salt or black salt can be used for a different flavor profile.
- Sugar (optional): Balances flavors. You can skip it or replace it with jaggery powder for a natural sweetness.
- Lemon juice: Gives a refreshing tang. Tamarind water can be used for a different sour note.
- Cooking oil: Any neutral oil works, but peanut oil gives an authentic Maharashtrian touch.
- Mustard seeds: Essential for tempering. Can be replaced with rai powder in emergencies, though flavor will differ.
- Cumin seeds: Adds earthy aroma. Can be skipped if preferred.
- Curry leaves: Fresh curry leaves give the best aroma, but dried ones can be used when fresh are unavailable.
- Green chili: Adds a spicy kick. Can be replaced with red chili flakes for a different heat profile.
- Onion: Red onions give a mild sweetness, while white onions offer a sharper taste.
- Peanuts: Add crunch and nutty flavor. Cashews can be used for a richer bite.
- Coriander leaves: Fresh coriander adds freshness; mint leaves can be added for a cooling twist.
- Sev (optional): Gives extra crunch. You can replace it with fried boondi or crushed papad for variation.
You make also like: Veg Fried Rice, Upma, Kanda Poha, Veg Momos
How to Make Kanda Poha
1. Take a bowl and place a sieve or colander over it. Add the poha into the sieve and rinse gently under running water for a few seconds. Do not soak the poha; just wash it lightly with your fingers. Let the excess water drain completely, then set the poha aside for 5 minutes to soften. After a few minutes, the poha will appear soft and fluffy, ready for cooking.
2. Heat 2 tablespoons of oil in a pan over medium flame. You can use any edible oil, though coconut oil is a healthy choice if you want a South Indian touch. Add 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, a few curry leaves, 1–2 chopped green chilies, ¼ teaspoon turmeric powder, ½ teaspoon salt or to taste, ½ teaspoon sugar, and 1 medium-sized chopped onion.
3. Add the softened poha to the pan and mix everything gently so that it absorbs the flavors of the tempering. Cover the pan with a lid and let it cook on low heat for 2–3 minutes.
4. Add ¼ cup cooked or roasted peanuts and mix them in gently to give the poha a nutty crunch. Turn off the heat and cover for 2 minutes.
5. Garnish with freshly chopped coriander leaves for freshness and color. Serve hot with a cup of masala chai to make it a wholesome and satisfying meal.
Serving Suggestions for Kanda Poha
Kanda Poha is best served hot, straight from the pan, with a generous squeeze of fresh lemon juice to enhance its tangy flavor. Garnish it with chopped coriander leaves, roasted peanuts, and a sprinkle of sev for added crunch. Pair this Maharashtrian breakfast with a side of curd or a steaming cup of masala chai for a wholesome start to the day. For a complete Indian-style meal, you can also serve poha alongside coconut chutney or a light tomato-onion salad.
Tips for Making Perfect Kanda Poha
When making Kanda Poha, always rinse the poha in clean water gently instead of soaking it in a bowl, as soaking can make it mushy. Use medium-thick poha for the perfect fluffy texture.
Fry the peanuts first or chickpeas and keep them aside so they stay crunchy until serving. For authentic Maharashtrian flavor, sauté onions with curry leaves and green chilies before adding the poha. Once mixed, cover with a lid and steam it for a couple of minutes on low heat to allow the flavors to blend beautifully. Finally, squeeze fresh lemon juice for extra flavor and garnish with coriander, sev, or grated coconut just before serving to keep the taste fresh and vibrant.
Frequently asked questions
Yes, Kanda poha is generally low in fat but you can add vegetables or peanuts to increase its nutritional value.
If poha is soaked for too long or in too much water, it can turn mushy. Always rinse thick flattened rice in a colander and let it sit for 5–10 minutes to absorb moisture instead of soaking.
If the poha isn’t rinsed properly or is cooked for too long, flattened rice can dry out. Make sure to cover the pan for a few minutes after cooking to retain softness.
In Marathi, “Kanda” means onion. So Kanda Poha simply refers to poha made with onions as the key ingredient.
Yes, Kanda Poha is naturally vegan and gluten-free, making it suitable for most dietary preferences.
Recipe Card
Kanda Poha Recipe
Equipment
- 1 Sieve or colander
- 1 Medium pan or kadhai
- 1 Spatula
- 1 Knife and chopping board
Ingredients
- 2 cups poha flattened rice, thick variety for best texture
- 2 tablespoons oil coconut oil for a South Indian twist, or any edible oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 15 curry leaves
- 2 green chilies finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon salt adjust to taste
- ½ teaspoon sugar balances flavor, optional
- 1 medium onion finely chopped
- ¼ cup roasted or cooked peanuts for crunch
- 1 lemon freshly squeezed juice
- Fresh coriander leaves chopped (for garnish)
Instructions
- Place the poha in a sieve or colander and rinse it lightly under running water. Do not soak, just wash with your fingers until it turns soft. Drain well and set aside for 5 minutes to allow the poha to fluff up.
- Heat oil in a kadhai or pan over medium heat.
- Add mustard seeds and let them splutter, then add cumin seeds, curry leaves, green chilies, turmeric powder, salt, sugar, and chopped onion. Sauté the onion until it turns soft and slightly golden.
- Add the softened poha to the pan and mix gently so the grains stay separate while absorbing the tempering flavors. Cover the pan with a lid and cook on low flame for 2–3 minutes for even steaming.
- Add roasted peanuts for crunch, squeeze in fresh lemon juice, and mix everything gently.
- Garnish with fresh coriander leaves. Serve hot as a healthy Indian breakfast recipe, a quick evening snack, or a light meal with masala chai or coconut chutney.
Notes
- For extra flavor, add a sprinkle of sev or freshly grated coconut on top before serving.
- Adjust the spice level by adding more or fewer green chilies.
- Use thick poha to avoid mushiness and always rinse lightly instead of soaking.
- Kanda Poha is a popular Maharashtrian dish but also enjoyed as a quick poha snack across India.
