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a plate kanda poha with adrak chai

Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe


  • Author: Shantala Shenoy Nayak
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: Serves 2-3 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian

Description

Recipe for Kanda Poha – that is easy enough to make for breakfast, and quick enough to whip up for evening snacks for unexpected guests.


Ingredients

  • 1.5 cups jada (thick) poha/ flattened rice
  • 2 tablespoons 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 
  • 23 tablespoons coriander leaves, chopped

Instructions

  1. Wash 1.5 cups of Jada Poha a few times in running water until it softens. Then strain out all the water, and set the Poha aside in a covered bowl (so that it doesn’t dry out).
  2. In a pan, heat up 2 tbsp oil, and roast 1/4 cup peanuts for a couple of minutes, till they get well roasted. Then take the peanuts out of the oil, and set them aside.
  3. Now, in the same heated oil, add 1/4 tsp cumin seeds and 3/4 tsp mustard seeds. Wait till the mustard seeds start popping, then add the 5 curry leaves, 1 slit green chilli and 1/3 tsp hing. Mix and let it all roast for a minute or two on medium heat.
  4. Next add in 3/4 cup chopped onions, and 1/2 tsp salt. Mix well, and saute till the onions develop a golden brown color.
  5. Once the onions are done, add in 1/4 tsp salt, 1/4 tsp haldi powder, and also the poha that was set aside earlier. Mix everything well.
  6. At this point you can add the lemon juice (though it is optional) & chopped coriander leaves. 
  7. Give everything a quick mix, and cover & cook on low heat for 3-5 mins. Then add in the roasted peanuts & serve hot.

Notes

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).

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.

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.

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.

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