Maharashtrian Kanda Poha Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
Quick and flavorful this traditional Maharashtrian Kanda Poha Recipe is a beloved breakfast or snack choice. It captures the essence of Maharashtrian Cuisine in every spoonful!
About Kanda Poha Recipe
Kanda Poha – a breakfast recipe that is a must in every Maharashtrian home. It is a classic traditional dish that is made with poha (flattened rice), chopped onions, and some spices.
This beloved breakfast choice has various versions such as Kanda Batata Poha, Dadpe Pohe, Tarri Poha, and Indori Poha.
It has become popular all over India, so the recipe might change a bit to suit each region’s tastes and preferences. Every region adds something different.
Some people like to top it off with sev, farsan, or local spices such as jeeravan. People everywhere put in their flavors to make it unique!
Give this quick and easy Maharashtrian Kanda Poha recipe a try!
Why You Will Love This ❤️
- A beloved recipe with traditional charm
- Authentic taste of Maharashtrian cuisine
- Simple Ingredients and Easy Preparation
- Perfect blend of crunchy toppings and aromatic spices
- A balanced and satisfying meal
- Ideal for breakfast or a snack option
Maharashtrian Kanda Poha Recipe
Step 1 – Washing and Draining Poha
To begin, take thick poha and rinse it with water in a colander or bowl for 2 minutes. Allow the thick poha to rest for 7-8 minutes. Let the excess water naturally drain and let the poha puff up.
Step 2 – Prepare Seasoning
On medium heat, heat oil and add mustard seeds. Let them splutter. Next, add the cumin seeds, finely chopped green chilies, a sprig of curry leaves, and asafoetida (hing powder). Sauté them for a few seconds.
Next, add peanuts to the pan. Roast the peanuts till they turn golden brown. Add finely chopped onions to the pan. Sauté until the onions are translucent.
Step 3 – Introduce Poha
Add the turmeric powder to the mixture and mix well.
Add the rinsed and drained thick poha to the pan. Gently mix to combine and coat the poha properly. Cook for a few minutes.
Step 4 – Season with Salt & Sugar
Season with salt according to taste and add sugar. Combine well. Remove the poha from heat and add lemon juice. Mix it thoroughly.
Step 5 – Garnish & Serve
Garnish with freshly chopped coriander leaves. Optionally, you can top it off with nylon sev for adding an extra crunch.
Serve the Maharashtrian Kanda Poha hot, and enjoy this traditional breakfast or snack!
Serving Suggestions
1. You can add the crunchy fried peanuts on top of the Kanda Poha while serving, instead of mixing peanuts directly
2. Garnish with pomegranate seeds, grated coconut, and freshly chopped coriander leaves. It will add freshness to your breakfast.
3. Sprinkle nylon sev or bhujia on top to add some extra crunch and texture.
Tips to Make the Best Kanda Poha
- Be gentle when you rinse the poha to make sure it does not break. The best way to prevent over-soaking is to rinse them while onions are being cooked.
- Cook the onions until they turn translucent and not burnt.
- Make sure not to overcook the poha, it will make it mushy.
- Make it more nutritious by adding vegetables such as peas, carrots, or bell peppers to the dish.
- For the best results, opt for thick or medium-thick poha as it provides a soft yet separate grain consistency. Thin poha can become mushy.
Thank you for taking the time to read the post! ❤️
I really hope you give this maharashtrian kanda poha recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot! 💬
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Happy Cooking!
Kanda Poha Recipe
Equipment
- 1 pan
- 1 mixing bowl or colander
Ingredients
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 8-10 nos curry leaves
- 3 nos green chilies chopped
- 1/8 tsp asafoetida (hing)
- 1/4 cup peanuts
- 1 cup onion chopped
- 1/2 tsp turmeric powder
- 1 1/2 cup thick poha
- 1/2 tsp sugar
- salt to taste
- 2 tbsp lemon juice
- 1/4 cup coriander leaves chopped
- nylon sev for garnish
Instructions
Preparation
- To make Kanda Poha, add thick poha into a colander and wash under running water for 2 minutes.1 1/2 cup thick poha
- Set the washed poha aside for 7-8 minutes and let the water drain.
Cooking
- Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, green chilies, curry leaves and asafoetida. Sauté for a few seconds.2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 8-10 nos curry leaves, 3 nos green chilies, 1/8 tsp asafoetida (hing)
- Add peanuts to the pan and roast until they turn golden brown.1/4 cup peanuts
- Add finely chopped onions and sauté until they become translucent.1 cup onion
- Sprinkle turmeric powder over the mixture and mix well.1/2 tsp turmeric powder
- Add the rinsed and drained poha to the pan. Mix gently to combine all the ingredients. Cook for a few minutes until the poha is heated through.1 1/2 cup thick poha
- Season the Kanda Poha with salt according to your taste and sugar. Mix well.salt, 1/2 tsp sugar
- Remove from heat and add lemon juice. Mix thoroughly.2 tbsp lemon juice
- Garnish with fresh coriander leaves and nylon sev for an added crunch.1/4 cup coriander leaves, nylon sev
Notes
- Be gentle while washing to avoid breaking the flakes.
- Don’t over-soak the poha as it can lead to a mushy texture.
- Make sure that onions are sautéed until they are translucent but not browned.
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