Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe

Kanda Poha, also known as Kande Pohe in Maharashtra (where kanda = onions, and poha = flattened rice flakes), 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 some of them in the notes section of the recipe). 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.

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, 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 piping hot adrak chai is what my breakfast dreams are made of. So I hope you try this recipe, and enjoy it as much as I do.

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.

Pin This for Later: Easy Kanda Poha for Breakfast

Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe

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• Author: Shantala Shenoy Nayak
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: Serves 2-3
• Category: Breakfast
• Method: Stovetop
• Cuisine: Indian

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Ingredients

• Jada (Thick) Poha/ Flattened Rice – 1.5 cups
• Onion – 1 mid size onion ( approx 3/4 cup chopped)
• Oil – 2 tablespoons
• Cumin Seeds/Jeera – 1/4 teaspoon
• Mustard Seeds/Rai – 3/4 teaspoon
• Curry leaves/Cadipatta – 5 leaves
• Asafoetida/Hing – 1/3 teaspoon
• Green Chili – 1 (split in two)
• Lemon Juice/Extract – 1 tablespoon
• Coriander leaves (chopped) – 2 tablespoons
• Turmeric Powder/Haldi – 1/4 teaspoon
• Salt – 3/4 teaspoon
• Peanuts – 1/4 cup

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Instructions

1. Wash the Poha a few times in running water, and then let all the water strain away, and set it aside in a covered bowl (so that it doesn’t dry out).
2. In a pan, heat up the oil, and roast the peanuts for a couple of minutes, till they get well roasted, and then take the peanuts out of the oil, and set them aside.
3. Now, in the same heated oil, add cumin seeds, and then mustard seeds. Wait till the mustard seeds start popping, then add the curry leaves, slit green chili and hing/asafoetida powder, and let it all roast for a minute or two.
4. Then add in the chopped onions, and 1/2 tsp salt, and saute till the onions develop a slight golden brown color.
5. Once the onions are done, add in 1/4 tsp haldi/turmeric powder, 1/4 tsp salt, and also the Poha that was set aside earlier, and mix everything well. 
6. Now you can add the lemon juice/extract (though this is optional), the chopped coriander leaves, mix everything well, and cover and cook for a couple of minutes. 
7. Finally, turn off the gas, add in the roasted peanuts that were set aside, and serve!

Notes

• There are many ways Poha can be made. This is the Kanda Poha/ Kandepohe version, which is heavy on onions, and doesn’t have potatoes. I’ll share the recipe of the Poha with potatoes soon too.
• That being said, outside of potatoes, you can also choose to add in grated coconut, and even sneak in your favorite veggies, if you so wish.
• At the very beginning of the recipe, I told you to rinse the poha to moisten it, as opposed to soak it in water. This is because different quality of poha requires different soaking times, and it is very likely that the poha will get extra mushy when you soak it. But rinsing the poha 2-3 times, and straining the excess water has been a fool-proof method for me to get that moist, fluffy texture.
• Also, before you add this Poha that was set aside into the cooking pan, ensure to remove the clumps (if any) by hand first.
• You can add a pinch more salt, depending on whether you did add the lemon or no, because the sourness of the lemon will cut the salt.
• Peanuts are optional, but highly recommended.

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I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.

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