Kitchen Recipe Collection
Indian Kanda Poha
A quick, light, and immensely flavorful breakfast from Maharashtra made of flattened rice flakes, onions, peanuts, and turmeric.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- thick poha (flattened rice)
- onions (kanda)
- peanuts
- mustard seeds
- curry leaves
- green chilies
- turmeric
- sugar
- lemon juice
- fresh coriander
Equipment
- Colander
- Frying pan or wok
Instructions
- 1
Wash Poha
Rinse the thick poha gently in a colander under running water. Drain completely and let it sit to soften for 5 minutes.
- 2
Fry Peanuts
Heat oil in a pan. Fry the peanuts until crunchy. Remove and set aside.
- 3
Temper
In the same oil, temper mustard seeds, curry leaves, and green chilies. Add chopped onions and sauté until translucent.
- 4
Combine
Add turmeric, salt, and a pinch of sugar. Gently fold in the softened poha and roasted peanuts. Cover and steam on low heat for 2 minutes.
- 5
Garnish
Turn off the heat. Stir in fresh lemon juice and chopped coriander.
Cooking Tips
- Use 'Thick' (Mota) Poha. Thin poha will disintegrate into mush when washed and cooked.
- Do not soak the poha in water; just a quick rinse is enough to hydrate it.
Variations
- Batata Poha: Add small cubes of fried or boiled potatoes along with the onions.
Chef's Notes & Storage
- A staple Maharashtrian breakfast that balances sweet, salty, sour, and spicy flavors.
Nutrition Estimate
250 calories · 5g protein · 38g carbs · 8g fat · 2g fiber per serving
