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Kanda Poha Recipe

Kanda Poha is a quick, tasty, and popular Maharashtrian breakfast or snack recipe. This colorful and flavorful recipe is sure to brighten up your mornings!
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 3 people
Course: Breakfast
Cuisine: Indian
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 pan
  • 1 mixing bowl or colander

Method
 

Preparation
  1. To make Kanda Poha, add thick poha into a colander and wash under running water for 2 minutes.
    1 1/2 cup thick poha
  2. Set the washed poha aside for 7-8 minutes and let the water drain.
Cooking
  1. 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)
  2. Add peanuts to the pan and roast until they turn golden brown.
    1/4 cup peanuts
  3. Add finely chopped onions and sauté until they become translucent.
    1 cup onion
  4. Sprinkle turmeric powder over the mixture and mix well.
    1/2 tsp turmeric powder
  5. 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
  6. Season the Kanda Poha with salt according to your taste and sugar. Mix well.
    salt, 1/2 tsp sugar
  7. Remove from heat and add lemon juice. Mix thoroughly.
    2 tbsp lemon juice
  8. 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.