Kanda Poha Recipe
Kanda Poha is a traditional Indian breakfast dish that originates from the state of Maharashtra. It is a nutritious, versatile, quick, and easy dish made from flattened rice (poha) and sautéed onions (Kanda).
Servings: 2 people
Calories: 500kcal
Ingredients
- 2 cups thick poha
- 2 cups water
- 2 tablespoon coconut oil
- 4 tablespoon peanuts (see notes)
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 medium onion
- 2-3 green chillies
- ½ teaspoon turmeric powder
- salt to taste
- Juice of half a lime
- 2 tablespoon chopped coriander leaves
- 4 tablespoon grated coconut
Instructions
Prepare the Poha:
- Place the measured-out poha (rice flakes) in a colander with a bowl underneath.2 cups thick poha
- Use a pourable container to measure the drinking water.2 cups water
- Pour the water carefully over the poha, ensuring the entire surface area is wet. Avoid stirring or flipping the poha to prevent sogginess or dryness.
- Set it aside for 15 to 20 minutes, optionally covered for safety.
Drain and Soften the Poha:
- Allow excess water to drain off during the soaking time. The poha will soften as it absorbs the water.
Prepare the Seasoning:
- Heat coconut oil in a pan or kadhai over low to medium heat.2 tbsp coconut oil
- Add raw peanuts (with skin) and fry by sauteing until they pop and crack, being careful not to burn them.4 tbsp peanuts
- Move the fried peanuts to one side of the pan and add mustard seeds. Wait for the mustard seeds to crackle.1 tsp mustard seeds
Flavor the Dish:
- Add curry leaves to the pan, whole, torn, or finely chopped.1 sprig curry leaves
- Introduce chopped green chillies and diced red onions. Saute briefly until their aroma is released.1 medium onion, 2-3 green chillies
- Cook the onions until they become translucent and slightly golden brown.
- Sprinkle turmeric powder and salt into the pan, ensuring even coating of the spices on the onions.½ tsp turmeric powder, salt to taste
Combine and Cook:
- Add the soaked and drained rice flakes (poha) to the pan.
- Gently mix everything, ensuring the poha is evenly coated with the onion and spice mixture. Mix until the mixture turns yellow.
- Cover the pan with a lid and cook on low heat for 2-3 minutes.
Final Touches:
- Turn off the heat and garnish with grated coconut and freshly chopped coriander leaves.2 tbsp chopped coriander leaves, 4 tbsp grated coconut
- For a tangy taste, squeeze some lemon juice over the poha just before serving (recommended). If using cast iron cookware, serve immediately after adding lime juice.Juice of half a lime
Serve and Enjoy:
- Serve the Kanda Poha hot, garnished with additional coriander leaves. Provide lemon wedges on the side for extra tanginess.
Video
Notes
Peanuts: For this recipe traditionally we use raw dried peanuts with skin. If you cannot source, then you can use dry-roasted or salted peanuts but remember to adjust the overall salt.
Nutrition
Calories: 500kcal
