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. You can prepare Kanda Poha primarily with onions (Pyaaz), giving it a slightly sweet and savory taste. It is tempered with mustard seeds (Sarson ke dane), curry leaves, and green chilies, then finished with lemon juice and coriander leaves for a fresh flavor. This dish is light, flavorful, and easy to make in just 15-20 minutes. It is a staple in many Indian households and is often served with chai (tea) for a wholesome breakfast. Follow this simple Maharashtrian Onion Poha recipe with step-by-step photos to make an authentic taste of Maharashtra at home.
List of Ingredients for Kanda Poha
- 1 cup poha (thick flattened rice)
- ½ teaspoon turmeric powder
- ½ teaspoon salt (adjust as per taste)
- 1⁄4 teaspoon sugar (optional)
- ½ lemon juice for tangy flavor
- 1 tablespoon cooking oil
- ½ teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8-10 curry leaves
- 1 green chili, finely chopped
- 3 small onion, finely chopped
- 1 tablespoon peanuts (for crunch and taste)
- 2 tablespoons chopped coriander leaves
- Sev (optional, for extra crunch in Poha)
Kanda Poha Recipe Step-by-step Instructions
Prepare the Poha
1. Take a bowl and place a sieve or colander over it. Add the poha into the sieve and rinse it gently under running water for a few seconds. Do not soak it, just wash the poha lightly with your fingers. Let the excess water drain completely, then set the poha aside for 5 minutes to allow it to soften.
After a few minutes of soaking, the poha will appear soft and fluffy, as shown below
Prepare Tadka for Poha Recipe (Tempering)
2. Heat 2 tablespoons of oil in a pan over medium flame. You can use any edible oil, though coconut oil is a healthy option if you prefer a South Indian twist.
- 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
- 1 medium-sized onion, chopped
Cook the Poha
3. Add the prepared poha to the pan and mix everything gently, allowing the poha to absorb the flavors from 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 gently mix them in to combine, giving the poha a delightful crunch and nutty flavor. Once done, turn off the heat and squeeze some fresh lemon juice over the poha. Give it a final gentle mix before serving.
Garnish and Serve Kanda Poha
5. Garnish the poha with freshly chopped coriander leaves for a burst of color and freshness. For an added crunch, you can optionally sprinkle some sev or roasted peanuts on top. Serve the poha hot with a cup of masala chai (Indian spiced tea) or chutney to make it a complete, healthy meal.
Tips for Making the Best Kanda Poha
- Use thick poha – Thin poha gets mushy when washed. Always use thick poha for the best results.
- Adjust spice levels – Add more or fewer chilies based on your taste.
- Enhance nutritional value – You can add peas, carrots, or capsicum to make Poha healthier.
- Avoid overmixing – Gently mix the poha so it doesn’t break and become mushy.
Why is Kanda Poha So Popular?
Kanda Poha is very popular because it is quick and easy to make poha recipe, taking only 15-20 minutes. Poha is a light and healthy breakfast with a nice balance of flavors. This dish is a favorite in Maharashtra and has an authentic local taste. It is also great for beginners because it uses simple ingredients and is very easy to cook.
FAQs
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.
Recipe Card
Kanda Poha Recipe
Equipment
- 1 Sieve or colander
- 1 Medium pan or kadhai
- 1 Spatula
- 1 Knife and chopping board
Ingredients
- 1 cup poha thick flattened rice
- 1/2 tsp turmeric powder
- 1/2 tsp salt adjust to taste
- 1/4 tsp sugar optional
- 1/2 lemon juice
- 1 tbsp oil any cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 10 curry leaves
- 1 green chili finely chopped
- 3 small onions finely chopped
- 1 tbsp peanuts
- 2 tbsp chopped coriander leaves
- Sev optional, for crunch
Instructions
- Rinse 1 cup of thick poha under running water in a colander. Gently fluff with fingers while rinsing.
- Drain completely and rest for 5 minutes until soft and fluffy.
- Heat 1 tbsp oil in a pan on medium flame to make the tempering (Tadka).
- Add 1/2 tsp mustard seeds and let them crackle.
- Add 1/2 tsp cumin seeds, 8–10 curry leaves, and 1 chopped green chili. Sauté for a few seconds.
- Add 1 tbsp peanuts and sauté until golden.
- Add 3 small chopped onions and cook until soft and translucent.
- Sprinkle 1/2 tsp salt, 1/4 tsp sugar, and 1/2 tsp turmeric over the rinsed poha. Mix all the spices gently.
- Add the seasoned poha to the pan and mix gently to combine with the onion mixture. Cover and cook on low heat for 2–3 minutes.
- Turn off the heat after cooking. Squeeze juice of 1/2 lemon over the poha. Mix gently.
- Garnish Kanda Poha with 2 tbsp chopped coriander leaves and optionally some sev before serving.
Notes
- Always use thick poha (flattened rice) to avoid mushiness.
- You can also add chopped veggies like peas or capsicum for extra nutrition.
- Avoid overmixing to keep the poha fluffy.
- For extra crunch, top with sev or more roasted peanuts on poha.
