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A quick and delicious Maharashtrian breakfast made with flattened rice, onions, and simple spices. This light yet satisfying dish, also known as Kanda Poha, comes together in under 20 minutes, perfect for busy mornings.
For 4 servings
Prepare the Poha (5-7 minutes)
Make the Tempering (5 minutes)
A quick and delicious Maharashtrian breakfast made with flattened rice, onions, and simple spices. This light yet satisfying dish, also known as Kanda Poha, comes together in under 20 minutes, perfect for busy mornings.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 445.73 calories per serving with 8.77g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Combine and Steam (3-4 minutes)
Garnish and Serve (1 minute)
Add 1 teaspoon of fennel seeds (saunf) to the tempering. Garnish generously with sev, finely chopped onions, pomegranate arils, and a sprinkle of Jeeravan masala.
Add 1/2 cup of mixed vegetables like diced potatoes, green peas, and chopped carrots. Sauté the potatoes with the onions until tender before adding other vegetables and poha.
A simple variation where 1/2 cup of fresh or frozen green peas are added along with the onions for a sweet and savory flavor.
A no-cook Maharashtrian variation. Mix thin poha with grated coconut, chopped onions, salt, sugar, and lemon juice. Let it rest for 10 minutes, then top with a simple tempering of oil, mustard seeds, and asafoetida.
Poha is rich in healthy carbohydrates (about 76% of its composition), providing a quick and sustained energy boost to start your day without causing a sugar spike.
Being very light on the stomach, poha is easy to digest and does not cause bloating, making it an ideal choice for breakfast or a light evening snack.
The process of making flattened rice involves passing it through iron rollers, which fortifies it with iron. This helps in preventing iron deficiency and anemia. Squeezing lemon juice on top aids in iron absorption.
Poha is made from rice, making it naturally gluten-free. It is a safe and delicious option for individuals with celiac disease or gluten intolerance.
Yes, Poha Fry is considered a very healthy breakfast. It is light, easy to digest, rich in carbohydrates for energy, and naturally gluten-free. The addition of peanuts, onions, and spices adds protein, vitamins, and minerals.
One serving of this Poha Fry recipe (approximately 1.5 cups) contains around 350-400 calories, making it a balanced and moderately caloric breakfast option.
Poha usually becomes mushy for two main reasons: using the wrong type (thin poha instead of thick) or over-soaking/over-rinsing it. Rinse it just until it's moist, drain completely, and let it rest to soften naturally.
Absolutely. For a no-onion version, simply skip the onions. This variation is often prepared during religious fasting periods. You can add diced potatoes (Batata Poha) as a substitute.
Store leftover poha in an airtight container in the refrigerator for up to 24 hours. To reheat, sprinkle a little water over it and microwave for 1-2 minutes until heated through. It tends to dry out, so it's best enjoyed fresh.
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.
