Kanda Poha Recipe | How to make poha
Recipe type: Breakfast, Snacks
Cuisine: Maharashtrian
Prep time:
Cook time:
Total time:
- Poha/flattened rice - 2 cups
- Onion - 2 medium sized (finely chopped)
- Green chilli - 1 or 2 (finely chopped)
- Fennel seeds/saunf - 1 tsp (optional)
- Mustard seeds - 1 tsp
- Red chilli powder - ¼ tsp
- Turmeric powder/haldi - ¼ tsp
- Curry Leaves/kadi patta - 12 to 15
- Fresh coriander leaves - 1 tbsp (finely chopped)
- Lemon juice - 1 tsp
- Peanut/moongfali - 1 tbsp
- Cooking oil - 1 tbsp
- Salt - to taste
- Rinse poha in runny water with a strainer and keep aside.
- In a pan heat 1 tsp oil and fry peanuts till it turns crispy and remove them on a tissue paper and keep aside.
- In a pan, heat 1 tbsp oil and add mustard seeds. When mustard seeds start crackling, then add fennel seeds/saunf (optional) and turn the flame to low.
- Add finely chopped onion and green chili to the pan and mix well.
- Add curry leaves to onions and mix.
- When onions become soft and translucent, add red chili powder, turmeric powder, pinch of salt and mix.
- After a minute or two, add drained poha and lightly mix poha with onion.
- Sauté poha for 1 minute on low flame. Add finely chopped fresh coriander leaves, 1 tsp lemon juice and roasted peanuts and cut and fold.
- Serve hot.
1. Do not rinse poha too much, as it will break. Poha should remain intact and separate.
2. You can also add 1 tsp sugar when you add poha to the pan.
Recipe by Indian Cuisine at https://www.indicuisine.com/kanda-onion-poha-recipe/
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