Kanda Poha – Onion poha Recipe

Kanda poha recipe – a traditional Maharashtrian breakfast recipe.

Kanda poha is made with flattened or pressed rice and onion. It is healthy, quick and easy to make breakfast recipe can be taken as snack.

Addition of moongfali gives poha very good and different taste.

Kanda Poha Recipe | How to make poha

 

Recipe type: Breakfast, Snacks

Cuisine: Maharashtrian

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

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Ingredients

• 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

Instructions

1. Rinse poha in runny water with a strainer and keep aside.
2. In a pan heat 1 tsp oil and fry peanuts till it turns crispy and remove them on a tissue paper and keep aside.
3. 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.
4. Add finely chopped onion and green chili to the pan and mix well.
5. Add curry leaves to onions and mix.
6. When onions become soft and translucent, add red chili powder, turmeric powder, pinch of salt and mix.
7. After a minute or two, add drained poha and lightly mix poha with onion.
8. 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.
9. Serve hot.

Notes

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.

Nutrition Information

Serving size: 2-3

3.5.3208

Detailed step by step guide of kanda/onion poha recipe.

1. Rinse poha in runny water with a strainer and keep aside.

2. In a pan heat 1 tsp oil and fry peanuts till it turns crispy and remove them on a tissue paper and keep aside.

3. 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.

4. Add finely chopped onion and green chili to the pan and mix well.

5. Add curry leaves to onions and mix.

6. When onions become soft and translucent, add red chili powder, turmeric powder, pinch of salt and mix.

7. After a minute or two, add drained poha and lightly mix poha with onion.

8. Saute poha for 1 minute on low flame. Add finely chopped fresh coriander leaves , 1 tsp lemon juice and roasted peanuts and cut and fold.

9. Serve hot 🙂