Updated: May 19
Traditional Indian breakfast, snack, meal… poha or pohe is light yet satiating food / meal for literally any time of the day!
Poha or flattened rice flakes is made across India; with varied flavours and combinations... onions, peanuts, boiled potatoes, green peas, corn... all make for an interesting flavour profile to start your day with.
We've all heard of the famous Indori poha, Nagpuri tarri poha (i.e. poha served with a curry)... this recipe of Kanda Pohe is that of Maharashtrian style poha, with the addition of a little sugar to enhance flavours.
There are many Indian recipes of these flattened rice flakes where you simply add a tadka or tempering to soaked poha; no cooking. I mean, the poha is not cooked after soaking. Only the tadka / tempering is cooked. I haven't tried it yet but it sure sounds delicious.
With flattened rice flakes of a thinner variety (it's called 'nylon poha' here) one can also make poha chivda... spicy and yummm! Which is, fried poha with a tempering of curry leaves, coconut flakes, green chillies, chana dal, red chilli powder and lots of mixing.
For those who follow a gluten free diet, poha or flattened rice flakes is naturally gluten free. So make this healthy ingredient a regular in your diet.
Looking for more Indian breakfast ideas? Try these.
Paneer Bhurji with parathas
Batata Vada for Vada Pav
And this Instant Jalebi recipe, in case you would like to pair some homemade jalebis with your serving of Kanda Poha.
Time taken: 15 – 20 minutes
Ingredients to make Kanda Poha
2 cups thick poha (flattened rice flakes)
2 tbsp cooking oil
1 tsp mustard seeds
8 – 10 curry leaves
2 green chillies, finely chopped (or to taste)
½ cup onions, diced
½ tsp turmeric powder
½ cup boiled potatoes, diced (optional)
½ cup fried peanuts
2 tsp sugar
Salt to taste
Juice of 1 lemon, or to taste
Coriander leaves – to garnish
Grated coconut – to garnish
Method of making Kanda Poha
Place poha in a strainer and wash under running water for a few seconds – do not soak the flattened rice flakes, they should only be moist. If the poha or rice flakes are too wet, they will break and turn to mush during the cooking process. Leave the soaked poha aside to drain off any excess water.
Heat cooking oil in a pan over medium heat, add mustard seeds and curry leaves. Once these splutter, add green chillies and onions. Sauté onions till translucent.
In case you're using boiled potatoes, add them in at this stage and fry the mix for a minute or so, till the potatoes have a lightly fried texture and the onions just about start to turn a light brown. The onions should NOT be completely cooked as you want them to still have that juicy bite and texture - obviously, this is an important detail in the recipe of Kanda (onion) Pohe.
Add turmeric powder, let it cook for a few seconds and add moistened poha - mix well. Add the peanuts, sugar and salt, give it a good mix and take the pan off the heat. Add the lemon juice, mix well.
Taste and adjust seasoning.
Kanda Poha is ready to serve, garnished with granted coconut and finely chopped coriander leaves.
You could also add a few teaspoons of farsan / aloo bhujia / dalmoth as a garnish to kanda pohe… for added flavour and some crunch – I do.
Serve hot with masala chai !
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