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!
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.