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A classic Maharashtrian breakfast of flattened rice, sautéed onions, potatoes, and peanuts. This simple, savory, and light dish is ready in under 30 minutes and is perfect for a quick and satisfying morning meal.
For 4 servings
Prepare the Poha
Sauté Aromatics and Vegetables
A classic Maharashtrian breakfast of flattened rice, sautéed onions, potatoes, and peanuts. This simple, savory, and light dish is ready in under 30 minutes and is perfect for a quick and satisfying morning meal.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 339.54 calories per serving with 7.14g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Combine and Steam
Garnish and Serve
Add 1/4 cup of green peas or finely chopped carrots along with the potatoes for extra nutrition and color.
To make it Jain-friendly, omit the onions and potatoes. You can add diced raw banana or bell peppers instead.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for more heat.
Garnish with finely chopped onions, sev, and a sprinkle of jeeravan masala for a taste of Indori street food.
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning.
As a light and non-greasy dish, Kanda Poha is gentle on the stomach and easy to digest, making it an excellent choice for breakfast.
The process of making flattened rice involves passing it through iron rollers, which fortifies it with iron. This helps in preventing iron deficiency.
Made from flattened rice, poha is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
One serving of Kanda Poha (approximately 1 cup or 165g) contains around 250-300 calories, depending on the amount of oil and peanuts used.
Yes, Kanda Poha is considered a healthy breakfast. It's light, easily digestible, and provides a good balance of carbohydrates for energy, fiber from vegetables, and protein from peanuts. It is also naturally gluten-free.
Poha usually becomes mushy for two reasons: using thin poha instead of thick poha, or over-washing/soaking it in water. A quick rinse under running water is all that's needed to soften the flakes.
Absolutely. While traditional Kanda Poha includes potatoes, you can omit them or substitute them with other vegetables like green peas, bell peppers, or carrots.
Thick poha (Jada Poha) has sturdy flakes that hold their shape after rinsing, making them ideal for dishes like this. Thin poha (Patal Poha) has very delicate flakes that are better suited for making Chivda (a savory snack mix) as they become mushy when wet.
Kanda Poha is best served fresh and hot. While you can store leftovers in the refrigerator for a day, it tends to become dry upon reheating. If you must reheat, sprinkle a little water before microwaving.
This recipe goes great with these complete meals
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
