Kanda Poha Recipe


This article covers Step-by-step photos and instructions for the Maharashtrian style Kanda Poha recipe.

So let me first explain the meaning of Kanda Poha= Kanda means onion, and Poha= Flattened rice in Marathi.

Kanda poha is an extremely popular breakfast dish in Maharashtra.

It is made with flattened rice (poha), onions, green chilly, peanuts, and spices.

I love having Kanda poha for my breakfast at least once a week as it’s so delicious yet simple and easy to cook.

To promote healthy eating, vendors have also started selling flattened rice made of red rice and brown rice, which makes up for a healthy alternative compared to white rice.

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Kanda poha farnished with lemon slices, chilly and coriander leaves in a cream plate above a white and black striped table cloth.

Since I try to start my day with a healthy breakfast, this dish is always on my list as it’s gluten-free and vegan too.

Kanda poha is made in different parts of India in different ways, and here I show you how to make it in an authentic Maharashtrian style in just 10 minutes.

Tips for a quick and delicious Kanda Poha Recipe

1. Flattened Rice (Poha)– There are two types of flattened rice (poha) available in the market.

One is of a thin papery texture, and the other is thick.

For Kanda poha, always choose the thick poha, or the dish will turn mushy.

2. Vegetables– The Maharashtrian style Kanda poha only consists of onion. However, you may add peas, carrots, and broccoli to make it more nutritious and healthy.

3. Rinsing of Poha– I usually rinse the poha in a strainer under running water, as the flakes are very delicate and do not need much water to soften. Please do not soak them; or else they can turn mushy.

Also, rinse it just when you are ready to add it to the dish

Directions to make Kanda Poha Recipe

1. Heat a pan with 1/2 tsp oil.

oil in a black pan

2. Add 2 tbsp peanuts to the pan and roast them on medium heat until crunchy. Once done, remove the peanut from the pan and keep them aside.

peanuts in a black pan

3. Heat 1 tbsp oil on the same pan, add 1 tsp mustard seeds and let them crackle.

mustard seeds tempered in oil in a black pan

4. Then add 1/2 tsp cumin seeds, 4-5 curry leaves, and 1/2 tsp turmeric powder, and saute for a few seconds.

cumin, curry leaves, turmeric powder being tempered in oil in a black pan

5. Next up, add the finely chopped onion, green chilly, and 1/2 tsp salt. Saute until the onion becomes translucent.

chopped onion, curry leavesand green chilly being saute in oil in a black pan

6. Meanwhile, take 1.5 cups of poha in a colander and rinse it under running water until it softens. please make sure to use thick poha? If you use thin poha, it will turn mushy after rinsing.

flattened rice being rinsed under running water in a colander

7. Strain any excess water from the colander and add the poha to the pan and mix gently. Adjust salt according to your taste.

kanda poha in a black pan

8. Add the roasted peanuts and cover, and cook on low heat for a minute.

poha with roasted peanuts in a black pan

9. Turn off the heat but let the poha remain covered for a minute or two.

kanda poha in a black pan with a lid covering it.

10. Before serving, you may garnish with 1 tsp lemon juice, grated coconut, and coriander leaves.

Kanda poha farnished with lemon slices, chilly and coriander leaves in a cream plate above a white and black striped table cloth.

Recipe-

Kanda poha garnished with lemon slices, chilly and coriander leaves in a cream plate above a white and black striped table cloth.

Kanda Poha Recipe

SLICES OF LIME
Kanda poha is an extremely popular breakfast dish in Maharashtra.
It is made with flattened rice (poha), onions, green chilly, peanuts, and basic spices.
Total Time 10 minutes
Course Breakfast
Cuisine Indian
Servings 2

Ingredients
  

  • 2 tbsp peanuts
  • cup poha flattened rice
  • tbsp oil
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • 4-5 curry leaves
  • 1 tsp mustard seeds
  • 1 onion finely chopped
  • 1 green chilly finely chopped
  • salt to taste

For Garnish

  • 3 tbsp coriander leaves for garnish
  • 1 tbsp lemon juice or ½ lemon slice for garnish
  • 3 tbsp grated coconut (optional) for garnish

Instructions
 

  • Heat a pan with 1/2 tsp oil.
  • Add 2 tbsp peanuts to the pan and roast them on medium heat until crunchy. Once done, remove the peanut and keep them aside.
  • Heat 1 tbsp oil on the same pan, and add 1 tsp mustard seeds and let them crackle
  • Then add 1/2 tsp cumin seeds, 4-5 curry leaves, and 1/2 tsp turmeric powder, saute for a few seconds.
  • Next up, add the finely chopped onion, green chilly, and 1/2 tsp salt. Saute until the onion becomes translucent
  • Meanwhile, take 1.5 cups of poha in a colander and rinse it under running water until it softens. Would you please make sure to use thick poha? If you use thin poha, it will turn mushy after rinsing.
  • Strain any excess water from the colander and add the poha to the pan and mix gently. Adjust salt according to your taste
  • Add the roasted peanuts and cover, and cook on low heat for a minute.
  • Turn off the heat but let the poha remain covered for a minute or two.
  • Before serving, you may garnish with 1 tbsp lemon juice, grated coconut, and some coriander leaves.
Keyword Kanda Poha, Onion Poha

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