Traditional Maharashtrian breakfast, snack, meal… poha or pohe is light yet satiating food for literally any time of the day!
Poha can be made with varied flavours and combinations... onions, peanuts, boiled potatoes, green peas, corn... all make for an interesting flavour profile to start your day with.
Time taken: 15 – 20 minutes
Ingredients to make Kanda Poha
2 cups thick poha (flattened rice)
1 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 rice flakes are too wet, they will break during the cooking process).
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 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.
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 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 crunch – I do.
Serve hot with masala chai !
Do take a look at the other breakfast ideas / small plate recipes and simple Indian meal ideas.
Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.