Kanda Poha is a traditional Maharashtrian breakfast recipe, and it goes well with a hot cup of Chai or Coffee.

KANDA POHA

#myrecipe
By Manpreet Kaur

May, 21st

52

Servings
3 persons
Cook Time
20 minutes
Ingredients
14 - 16

Ingredients

  • 100 gm Flattened Rice (Poha)
  • 1 Onion( Pyaz); medium sized finely chopped
  • 2-3 tbsp Raw Peanuts (Singdana)
  • 1/2 Potato (Aloo); medium sized boiled and peeled
  • 2 tsp Mustard Seeds (Rai Dana)
  • 6-8 Curry Leaves (Kadi Patta)
  • 2 tsp Fresh Lemon Juice (Nimbu Juice)
  • 5 gm Coriander Leaves (Dhaniya Patta) finely chopp
  • 1 Green Chili (Hari Mirch) roughly chopped
  • 2 tsp Turmeric Powder (Haldi Powder)
  • 2 tbsp Oil
  • 2 tsp Sugar
  • Salt as per taste
  • Water as needed
  • 2 tsp Grated Coconut (Kasa hua Nariyal) for garnis
  • Nylon Sev as needed

Instructions

  • STEP 1)Get a bowl and rinse the Poha with some Water. Soak it in Water for 1-2 minutes and remove the excess Water later. Keep it aside once you’re done. STEP 2)Heat a Pan or Kadai on medium flame. When the Pan turns hot enough, add some Oil to it. As the Oil turns hot, add the Raw Peanuts and fry them till you get the golden brown color. STEP 3)Remove them from Pan and keep aside. In the same Pan, add the Mustard Seeds and wait till they crackle. STEP 4)Once you hear the crackling sound, add the Curry Leaves and Green Chilies. Sauté them for a couple of seconds. STEP 5)Now, add the chopped Onions and Salt to it. Sauté the Onions till they turn translucent. Add the Turmeric Powder, Boiled Potatoes, and Fried Peanuts to it. Mix everything well. STEP 7)Finally, add the soaked Poha, chopped Coriander Leaves, fresh Lemon Juice, and Sugar to it. Mix again. (You can also sprinkle some Water here if the Poha looks too dry.) STEP 8)Lower the flame and let it cook under the lid for 3-4 minutes. STEP 9)Serve the Kanda Poha in a plate and garnish it with the grated Coconut, Coriander Leaves, and some Nylon Sev (optional).

Notes/Tips

As mentioned earlier, always use Jada Poha (Thick Poha) to make this recipe. If you use Thin Poha, you may not get the same consistency and texture to your dish.