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–+ servings

Kanda Poha

Kanda Poha is a nutritious and flavorful breakfast dish from Maharashtra, made with flattened rice, spices, and vegetables. It is quick to prepare and offers a comforting meal for any time of the day.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 2 servings

Ingredients

Main ingredients

  • 2 Cup thick flattened rice flakes (poha) Use thick poha for best results.
  • 1 large potato, peeled and diced into small cubes
  • 1 medium onion, finely chopped
  • 2 tablespoon vegetable refined oil
  • 1 teaspoon black mustard seeds (rai)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 Cup peanuts Add more for crunch.
  • 2 green chillies, finely chopped Adjust spice level according to taste.
  • 1 sprig curry leaves
  • 1 teaspoon cooking salt or to taste
  • 1/2 teaspoon powdered sugar
  • 1 lemon, juiced
  • Handful fresh coriander leaves, chopped For garnish.

Instructions

Preparation

  • Transfer rice flakes to a bowl and soak them in approximately 1 cup of water for 1 – 2 minutes. Be gentle to avoid breaking the flakes.
  • Discard the water and transfer the rice flakes to a colander. Let the water drain thoroughly.
  • Add turmeric powder and mix nicely to coat each piece of rice flake.

Cooking

  • Heat half of the oil in a kadhai over medium heat. Once hot, add diced potatoes and fry until fully cooked. Transfer them to a plate and keep aside.
  • Heat the remaining oil in the same kadhai. Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chillies, and curry leaves. Fry for 1 – 2 minutes.
  • Next, add the onion and fry until it turns translucent.
  • Add the soaked poha to the kadhai along with the fried potato, salt, and sugar. Gently toss until the poha is evenly coated with the spices, being careful not to make it mushy.
  • Add lemon juice and chopped coriander leaves, and turn off the heat.
  • Let Kanda Poha sit covered for 2 – 3 minutes for the rice flakes to absorb all the flavors. Garnish with fresh coriander leaves.

Notes

Kanda Poha is best served hot with a wedge of lemon. It can be enjoyed alone or paired with hot chai for breakfast or a snack. Store in an airtight container in the refrigerator for up to a day and reheat gently before serving. Adjust the spice levels and add vegetables for more nutrition.