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    Home » Meal Type » Breakfast

    Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe

    Published on January 25, 2020 · Updated on March 25, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    634 shares
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    Kanda Poha, also known as Kande Pohe in Maharashtra is a breakfast dish that originated from the western states of India, but is now fairly popular across the country. And this Kanda Poha recipe is my version of the classic comfort food.

    I say version because there are many many ways Kanda poha can be made, to suit different palates and preferences (I have listed a few variations of the classic poha recipe below).

    But no matter which version you go with, one thing stays the same – this is a super easy and quick recipe to make for breakfast, especially for something this delicious.

    a plate kanda poha with adrak chai

    And I don’t know about you, but I am not an elaborate breakfast person. No wait, that’s not completely true, let me rephrase that – I am very much an elaborate breakfast eating person, but just not an elaborate breakfast making one, if you know what I mean.

    If I have to make breakfast, especially on weekdays, it has to be quick, simple and easy. Plus, poha gets bonus points for being super delicious, total comfort food.

    In-fact I love this dish so much, that a plate of Kanda poha, along with a cup of piping hot adrak chai is what my breakfast dreams are made of.

    Oh and also, I know I keep saying it’s a breakfast recipe, but Kanda Poha makes for a great evening snack too. Especially if you are expecting guests, this is super quick, easy, and yummy to whip up.

    I’ll walk you through how to make Kanda Poha at home, sharing the poha recipe with step by step pictures. And I hope you try this recipe, and enjoy it as much as I do. 🙂

    Making Kanda Poha

    1. Before you do anything else, wash the poha a few times in running water until it softens, and then strain out all the water. Do not soak the poha in water or else it might turn soggy and mushy.

    2. Set the poha aside for about 10-15 minutes, in a covered bowl, so that it doesn’t dry out.

    3. In a pan, heat up a little oil, and roast the peanuts for 2-3 minutes. Once the peanuts start developing a good color, get them out of the oil, and set aside.

    You can choose to keep the peanuts in, and continue with the recipe. I just prefer to take them out, and add them back in at the very end for garnish.

    4. Then in the same oil, first add cumin seeds, and then the mustard seeds. Once the mustard seeds start crackling, add the curry leaves, slit green chilli & hing powder.

    I usually add hing last, because I don’t want the hing powder to burn in the oil.

    poha recipe step photos - setting aside rinsed & drained poha, roasting peanuts, and adding tempering

    5. Now add the chopped onions, and a little bit of salt along with the onions to get them to cook faster. Mix well, and saute till the onions develop a golden brown color.

    6. Once the onions are done, add in a little salt, haldi powder, and the poha that was set aside earlier. Mix everything well.

    7. This is also the best time to add the peanuts, coriander leaves, and lemon juice (if you choose to add it that is). Then lower the flame and cover & cook for 3-5 minutes, for the poha to absorb the flavorings.

    8. You can add the peanuts and the coriander at the very end too. Especially if someone doesn’t prefer peanuts and / or coriander, you can add both these things after serving them the poha. As the poha will taste great even without these garnishes.

    But I highly recommend adding them as coriander leaves infuses a fresh flavor & peanuts are great for adding crunchy texture.

    poha recipe step photos - browning the onions, adding the poha that was set aside earlier & mixing it in with all the flavorings.

    Serve Poha hot. Best if paired with sev and tea / coffee.

    Variations of Kanda Poha Recipe

    Like I mentioned earlier, there are many ways to make good delicious poha, with many different flavorings, to suit your taste buds. I have listed some of the variations of the recipe below, that you may want to try and use/ add while making poha.

    Kanda Poha with Peanuts

    This is essentially the version I have gone with, for this recipe. Kanda poha with lots of onions and crunchy peanuts.

    One variation to this same recipe is to use grated coconut for garnish. In addition to or in place of coriander leaves / peanuts.

    Kanda Batata Poha

    Potatoes are very commonly added to kanda poha. Some prefer to add the raw potatoes and cook them while making poha. Others add the pre-boiled potatoes. You can choose to use either raw or boiled potatoes.

    If you are adding raw potatoes, ensure to wash, peel & dice them finely, so that they are easier to cook faster. It’s best to add the potatoes right after the tadka, and before you add the onions. And you may need to cover and cook the potatoes for a few minutes to ensure they are cooked well.

    If you are using pre-boiled potatoes, cut them into small cubes & add them after you are done frying the onions, right along with the poha.

    Adding Vegetables to Poha

    If you love vegetables in your poha, you can easily add them in. Just like potatoes, just ensure to chop/dice them finely so that they cook easily and all the way through.

    And add them in right after the tadka to give them a chance to cook well. It’s best to cover & cook the veggies for a few minutes to help them cook faster.

    Tips for Making Good Poha

    1. Above all else, it’s important to get the texture of poha right. It needs to be soft & fluffy, and not mushy or dried out / hard.

    To avoid poha getting all mushy – ensure to not soak it in water, and instead only rinse it and immediately strain out all the water. Then set the poha aside in a covered bowl so that it doesn’t dry out.

    2. If you add potatoes or veggies to your poha, then ensure to first finely dice / chop them. This way they will cook faster, and all the way through. Always remember to adjust proportionate salt when you add potatoes or veggies to poha.

    3. Though this is not absolutely necessary – but towards the end, once you have added the poha in the pan & mixed it with the seasonings, it’s best to lower the flame & cover and cook for a few minutes. This helps all the flavors to mix well. 

    4. I highly recommend adding something crunchy to the poha. And of-course roasted peanuts are the popular choice.

    But if you are allergic or simply do not like peanuts, then you can serve with something like sev instead.

    Find more Indian Breakfast Recipes:

    Spicy Kolhapuri Misal with Pav
    Soft, Fluffy Breakfast Upma

    This recipe has been updated from the recipe archives, first published in 2019.

    a plate kanda poha with adrak chai

    Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe

    a recipe for kanda poha that is easy enough to make for breakfast, and quick enough to whip up for evening snacks for unexpected guests
    5 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 3
    Calories: 517kcal
    Author: Shantala Shenoy Nayak

    Ingredients

    • 1.5 cup jada / thick poha flattened rice
    • 2 tablespoon oil
    • 1/4 cup peanuts
    • 1/4 teaspoon jeera / cumin seeds
    • 3/4 teaspoon rai / mustard seeds
    • 5 cadipatta / curry leaves
    • 1 green chilli split in two
    • 1/3 teaspoon hing / asafoetida
    • 3/4 cup chopped onion
    • 3/4 teaspoon salt divided
    • 1/4 teaspoon haldi / turmeric powder
    • 1 tablespoon lemon juice
    • 2-3 tablespoon coriander leaves chopped
    Prevent your screen from going dark

    Instructions

    • Wash the poha a few times in running water until it softens. Then strain out all the water, and set it aside in a covered bowl (so that it doesn’t dry out).
    • In a pan, heat up a little oil, and roast the peanuts for a couple of minutes, till they get well roasted. Then take the peanuts out of the oil, and set them aside.
    • Now, in the same heated oil, add the cumin seeds and mustard seeds. Wait till the mustard seeds start popping, then add curry leaves, green chilli and hing. Mix and let it all roast for a minute or two on medium heat.
    • Next add in the chopped onions, and 1/2 teaspoon salt. Mix well, and saute till the onions develop a golden brown color.
    • Once the onions are done, add in the poha that was set aside earlier, along with haldi, and rest of the salt. Mix everything well.
    • At this point you can add the lemon juice (though it is optional) & chopped coriander leaves. 
    • Give everything a quick mix, and cover & cook on low heat for 3-5 mins. Then add in the roasted peanuts & serve hot.

    Notes

    1. To ensure to get that soft and fluffy poha texture, and poha that is neither too mushy nor too dry, ensure to only run the poha through the water and not soak it in (this will ensure it doesn't turn into mush), and strain all the water & keep it covered for 15-20 mins, before we put it in the pan (this will ensure it doesn't dry out).
    2. I prefer to remove the peanuts before I add the tadka & fry onions, but you can choose to keep the peanuts in, and continue with the recipe as is.
    3. You can add a pinch more salt to this recipe, depending on whether you added the lemon or not, because the sourness of the lemon will cut the salt.
    4. Like I mentioned at the very beginning of this post, there are many different ways poha can be made. You can choose to add potatoes, a few veggies, and even grated coconut, as per your taste.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 517kcal | Carbohydrates: 82g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 641mg | Potassium: 277mg | Fiber: 4g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 2mg
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    kanda poha with tea

    Kanda Poha Recipe Maharashtrian Style

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    Reader Interactions

    Comments

    1. Gayatri

      June 24, 2020 at 1:52 am

      What is your amount for 1 cup i n grams ??

      Reply
      • Shantala's Kitchen

        June 24, 2020 at 1:48 pm

        I use the universal cup measure. So 1 cup dry uncooked poha is equal to 116-120 grams.

        Hope this helps.

        Reply
    2. Andrew Macmilan

      March 28, 2020 at 2:18 am

      5 stars
      I will try this at home.

      Reply
      • Shantala's Kitchen

        March 30, 2020 at 2:40 pm

        Happy eating! 🙂

        Reply
    3. Vinitha

      January 09, 2019 at 9:42 pm

      We love poha. Very easy to make, isn’t it? Will try your recipe next time, Shantala. 😀

      Reply
      • LoveOfSpice

        January 10, 2019 at 9:16 am

        Thank you, Vinitha! And yeah, I love it for the ease, as much as the taste. Simple, quick & yummy. What more can one ask for? 😀

        Reply
    4. Mayuri Nidigallu

      January 05, 2019 at 6:40 am

      I can eat Poha everyday, any time of the day! Your tempting pic and recipe has tempted me so much that I am going to make myself Poha for dinner!:)

      Reply
      • LoveOfSpice

        January 10, 2019 at 9:14 am

        Yay! I am so glad you liked the image, and the recipe! Thank you, Mayuri! The feedback really helps!

        Reply
    5. Shalzmojo

      January 05, 2019 at 1:28 am

      I just had this with adrak chai only- ha ha!!

      I love this version and I add finely diced boiled potatoes sometimes along with capsicum and carrots. My mom makes it with a dash of sugar too – which is what I do too and lots of lemon juice.

      I have had the MP version which has saunf / fennel and then there is a Nagpur version I think which has so much namkeen in it too, to add a lot of crunch

      As you can see I am quite fond of this!! 🙂

      Reply
      • LoveOfSpice

        January 10, 2019 at 9:12 am

        I have grown up eating the Maharashtrian version, so I am a little biased to it, but to be honest, I love Poha in all its many variations! And yes, paired with chai, it is a heavenly combination!

        Reply
    6. Sanch @ Sanch Writes

      January 05, 2019 at 12:54 am

      Oh I used to love poha. We would have it with potatoes. I don’t think I’ve seen poha in stores here though so not sure I can make it. But if I ever find it, I will definitely try out your recipe

      Reply
      • LoveOfSpice

        January 10, 2019 at 9:11 am

        Thank you, Sanch. I hope you do find it. Did you try in the Indian stores? It’s pretty easily available there.

        Reply
    7. zainab

      January 04, 2019 at 9:41 am

      The recipe is good. I cannot wait to try it. Although, I like to eat Poha for lunch 🙂

      Reply
      • LoveOfSpice

        January 10, 2019 at 9:10 am

        Yay! Thank you, Zainab.

        And yes, Poha is something I can have for breakfast, lunch or dinner! As long as it is steaming hot, and paired with my cup of chai. 😀

        Reply

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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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