Kanda Poha recipe is basically flattened/beaten rice. Kanda means onion. So basically Kanda poha is poha prepared with onions and some basic spices. Poha is one of the staple breakfasts of India. In different states, poha is prepared in different ways. Kanda poha is a Maharashtrian preparation but because of its simplicity it is prepared in different parts of the country.
Kanda poha calls for poha that is pressed rice or flattened rice and lots of onion. Thick variety of poha should be used. To soften poha; it just needs to be washed and left for some time. There is no need to soak it. Onions are slightly sautéed; there is no need to brown them. To add a little crunch roasted peanuts are added. Apart from that very basic tempering of mustard seeds, cumin seeds and curry leaves is used. To add some freshness and flavour, lemon juice and lots of fresh coriander is used.
1. Wash poha : To soften poha, take 2 cups of poha in a colander. Pass it under running water. Leave it for some time. After sometime, mash a grain of poha to check if it is completely soft. If it is not soft sprinkle little water on it and leave it for some time.
2. Prepare tempering : Heat 2 tablespoon oil. Add 1 teaspoon mustard seeds, ½ teaspoon cumin seeds and 2 sprigs of curry leaves. Once everything splutters add one or two slit green chilies. Add ¼ tsp turmeric powder. Sauté everything for 30 to 40 seconds.
3. Add and cook onions : Add 2 chopped onions cook on low flame for 3 to 4 minutes or till they turn translucent.
4. Add soft poha, salt, sugar, and roasted peanuts : Add everything aforementioned. Cook for 2-3 minutes. Cover and cook for 1-2 more minutes.
5. Garnish : Switch off the flame. Add lemon juice and a handful of chopped coriander leaves.
6. Bon appetite : Serve hot Kanda poha with masala tea
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Wash poha
To soften poha, take 2 cups of poha in a colander. Pass it under running water. Leave it for some time. After sometime, mash a grain of poha to check if it is completely soft. If it is not soft sprinkle little water on it and leave it for some time.
2. Prepare tempering
Heat 2 tablespoon of oil. Add 1 teaspoon mustard seeds, ½ teaspoon cumin seeds and 2 sprigs of curry leaves. Once everything splutters add one or two slit green chilies. Add ¼ tsp turmeric powder. Sauté everything for 30 to 40 seconds.
3. Add and cook onions
Add 2 chopped onions cook on low flame for 3 to 4 minutes or till they turn translucent.
4. Add soft poha, salt, sugar and roasted peanuts
Add everything aforementioned. Cook for 2-3 minutes. Cover and cook for 1-2 more minutes.
5. Garnish
Switch off the flame. Add lemon juice and handful of chopped coriander leaves.
6. Bon appetite
Serve hot Kanda poha with masala tea
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