How to make Poha – Kanda Poha Recipe

Recipe for kanda poha
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Kanda Poha Recipe

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.

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!

Di you try out this recipe?
Wasn’t it super easy and quick? Do let me know how it turned out, in the comments below. 🙂

Kimberly.

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