Kanda Poha
Flattened rice tossed with sautéed onions, peanuts, curry leaves and turmeric, finished with lemon — Maharashtra's everyday breakfast.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
- •Colander
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Rinse the poha (flattened rice) briefly under water in a colander until soft. Drain well and set aside.
- 2
Heat oil in a kadai (deep pan) and let mustard seeds pop. Add peanuts and fry until crisp.
- 3
Add curry leaves and green chillies. Add chopped onions and fry until soft and see-through.
- 4
Sprinkle in turmeric and mix well.
- 5
Add the softened poha, sugar and salt. Toss gently to mix without mashing the grains.
- 6
Cover with a lid and steam on low heat for 2-3 minutes to warm through.
- 7
Squeeze fresh lemon juice over the poha. Scatter fresh coriander on top before serving.
Chef's tips
Rinse the poha instead of soaking it, and drain well so it does not turn mushy. Add lemon juice only after cooking to keep the flavour bright.
Ingredient substitutions
- peanuts → cashews
Storage
Best eaten fresh; leftovers keep refrigerated for a day.
Reheating
Reheat in a pan with a splash of water to loosen.
Common mistakes to avoid
- •Soaking the poha for too long, which makes it sticky and pasty.
Serving suggestions
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