Kanda Poha Recipe
Kanda Poha is a traditional Indian state Maharashtrian breakfast dish made with flattened rice (poha), onions, green chilies, and mild spices. It’s light, fluffy, tangy, and perfect to pair with a cup of chai for a wholesome start to the day.
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.