Kanda Poha
A classic Maharashtrian breakfast made with flattened rice, onions, peanuts, and a gentle blend of spices. This savory, tangy, and light dish is quick to make and perfect for a wholesome start to your day or for meal prepping.
For 4 servings
- prep
Prepare the poha.
Place the thick poha in a colander. Rinse it under cold running water for about 30 seconds, moving it around with your fingers, until it softens. Do not over-wash or soak. Let it drain completely for 10 minutes. The poha should be moist but not waterlogged.
TIPProperly rinsed and drained poha is the key to a fluffy, non-mushy texture. - temper
Make the tempering.
1.Heat oil in a wide pan or kadai over medium heat.2.Add the mustard seeds and let them splutter.3.Add the cumin seeds, curry leaves, and raw peanuts. Sauté for about a minute until the peanuts are lightly golden.TIPKeep the heat on medium to prevent the spices and peanuts from burning. - saute
Sauté the aromatics and vegetables.
1.Add the chopped onion and green chili to the pan.2.Sauté for 2-3 minutes until the onions become soft and translucent.3.Add the green peas and cook for another minute. - mix
Add poha and seasonings.
1.Reduce the heat to low. Add the turmeric powder, salt, and sugar. Mix well.2.Add the drained poha to the pan.3.Gently toss everything together until the poha is evenly coated with the spices and turns yellow. Be careful not to mash the poha. - steam
Steam the poha.
Cover the pan with a lid and let the poha steam on low heat for 2-3 minutes. This makes the poha soft and allows it to absorb all the flavors.
- garnish
Garnish and serve.
1.Turn off the heat. Remove the lid.2.Drizzle the fresh lemon juice and sprinkle the chopped coriander leaves over the poha.3.Give it a final gentle mix. - serve
Serve hot.
Serve the Kanda Poha immediately, hot from the pan. It can be garnished with some sev (crispy chickpea noodles) if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Choosing the Right Poha: Always use thick poha (jada poha) for this recipe. Thin poha will turn mushy when rinsed.
- 2Fluffy, Not Sticky: The trick to non-sticky poha is to rinse it just enough to make it soft, then let it drain completely. Never soak it in water.
- 3Meal Prep & Reheating: To meal prep, cook the poha and let it cool completely. Store in an airtight container in the fridge for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes until heated through.
- 4Add a Crunch: For extra crunch and flavor, you can garnish the finished poha with sev, roasted peanuts, or finely chopped raw onion just before serving.
- 5Balancing Flavors: The combination of sugar and lemon juice is classic in poha. It creates a perfect balance of sweet, sour, and savory flavors. Don't skip them!
Frequently asked questions
Yes, Kanda Poha is considered a healthy breakfast. It's light on the stomach, rich in carbohydrates for energy, and low in fat. The peanuts add some protein, and it's easily digestible. This version is specifically portioned to be low in calories.
