Kanda Poha

Kanda Poha is a classic Maharashtrian breakfast dish made with flattened rice (poha) and onions (kanda), seasoned with spices and garnished with fresh coriander and lemon juice. This dish is light, flavorful, and very quick to prepare, making it ideal for breakfast or as a snack.​

INGREDIENTS

PREPARATION

• Take Poha in large bowl and rinse it well. Drain the water completely. Wash it twice and keep aside
• Make sure Poha is not become too mushy so you need to wash it quickly.
• Chop onion, Green Chillies and Coriander leaves and keep aside.
• Chop potato into small pieces and keep them in water

Cooking

• Heat the pan with 1/2 tablespoon oil and fry all peanuts until it become crunchy. Set them aside for garnishing
• Heat the same pan with 1 ½ tablespoon of oil. Add mustard seeds and cumin seeds and let them spluttter
• Add chopped onions, green chillies and curry leaves
• Saute until onion turn pink. Add drained potato and salt and saute for2 to 3 minutes
• Cover the pan and cook on low heat until potatos become soft.
• Once potatos are cooked, saute them on high flame for 1 to 2 minutes. Stir in between
• Add turmeric powder and stir well
• Add drained, softened poha and mix well
• Cover and steam on low heat until poha becomes hot.
• Stir in between to prevent burning. If you feel poha is too dry then sprinkle some water in between.
• When done poha should be soft and mushy.
• Sprinkle coriandar leaves and roasted peanuts
• You can squeeze fresh lemon over it if needed

SERVING

Kanda Poha is best when served hot and garnished with coriander leaves and lemon juice. You may sprinkle Sev over it or grated coconut on top as a crunchy and flavorful accompaniment. It pairs excellently with masala chai or ginger tea for a traditional Maharashtrian breakfast or snack.​​