Kanda Poha is a popular and delicious Maharashtrian breakfast that tastes best with a nice cup of hot tea. It is also a healthy and tasty dish that you could fill in your child’s tiffin and it can also be served as a teatime snack in the evenings.
The first time I tasted Kanda Poha was when I stayed over with my cousin in Mumbai. She made it for breakfast one morning and I absolutely loved it. What’s more, it kept me full the entire morning through an extremely tiring training session at work!
The recipe that I present to you is my version of Kanda Poha – simple, quick,easy and convenient! I have used roasted cashewnuts instead of peanuts because that’s what was available at hand. You could use any other nuts of your choice, but I personally feel peanuts are the best option (yes, even over cashewnuts!) . If you are allergic to nuts, you can just omit the nuts and it will still taste great! 🙂
Kanda Poha Recipe
INGREDIENTS
1 cup Poha (Flattened rice)
1 tsp Mustard seeds
3-4 Curry leaves
1 whole dry kashmiri chilli
Green chillies (slit lengthwise)
1 onion (finely chopped)
1/4 tsp Turmeric powder
1/2 tsp chaat powder
1/4 tsp sugar
1 tbsp broken peanuts/cashewnuts (roasted)
1 tbsp Oil
2 tbsp coriander leaves
Lemon juice (if required)
Salt to taste
METHOD
• Place the Poha in a sieve and place in a bowl of water. Allow it to soak for a couple of minutes (till the poha softens) and then drain and set aside.
• Add the turmeric powder and salt to the Poha. Mix and set aside.
• Heat oil in a pan, add the mustard seeds and allow to splutter. Then add the curry leaves, dry Kashmiri chillies and green chillies and saute for a minute or 2.
• Add the roasted cashewnuts and mix.
• Next, add the onions and fry till they turn transluscent.
• Now, add the Poha and mix well. Cover and cook on a low flame for a couple of minutes or till flavours are well incorporated.
• Finally sprinkle the sugar, chaat masala and coriander leaves. Turn off the flame and leave covered for a couple of minutes before serving.
• Sprinkle some lemon juice before serving, if desired.
Kanda Poha Recipe
Ingredients
- 1 cup Poha (Flattened rice)
- 1 tsp Mustard seeds
- 3-4 Curry leaves
- 1 whole dry kashmiri chilli
- Green chillies (slit lengthwise)
- 1 onion (finely chopped)
- 1/4 tsp Turmeric powder
- 1/2 tsp chaat powder
- 1/4 tsp sugar
- 1 tbsp broken peanuts/cashewnuts (roasted)
- 1 tbsp Oil
- 2 tbsp coriander leaves
- Lemon juice (if required)
- Salt to taste
Instructions
- Place the Poha in a sieve and place in a bowl of water. Allow it to soak for a couple of minutes (till the poha softens) and then drain and set aside.
- Add the turmeric powder and salt to the Poha. Mix and set aside.
- Heat oil in a pan, add the mustard seeds and allow them to splutter. Then add the curry leaves, dry Kashmiri chillies and green chillies and saute for a minute or two
- Add the roasted cashewnuts and mix.
- Next, add the onions and fry till they turn transluscent.
- Now, add the Poha and mix well. Cover and cook on a low flame for a couple of minutes or till flavours are well incorporated.
- Finally sprinkle the sugar, chaat masala and coriander leaves. Turn off the flame and leave covered for a couple of minutes before serving.
- Sprinkle some lemon juice before serving, if desired.
Ideas and Tips
• This typical Maharashtrian breakfast tastes best with a nice cup of hot tea.
• If you don’t have any chaat masala, replace it with some lemon juice.
• You can replace cashewnuts with peanuts or any other nuts of your choice. (I personally feel peanuts are the best choice; even over cashewnuts!)
• If you have nut allergies, you can just omit the nuts and it will still taste great!
Kimberly.