Kanda Poha – Maharashtrian Breakfast

Kanda Poha – Maharashtrian Breakfast Recipe

Author: Rumki Paul
Course: Breakfast/Snacks
Cuisine: Maharashtrian
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 2-3 Persons

Kanda Poha is one of the most popular breakfast or evening snack in Maharashtra and Gujarat. Onions and white or red beaten/flattened rice are the main heroes of this dish. In this preparation, Poha is cooked with Onions, Ginger paste, green Chillies, some herbs and nuts. It is a super quick and a very easy recipe. It gets prepared within half an hour.

In Maharashtra, Onion is called Kanda and beaten/flattened rice is called as Poha. Poha is prepared in India in more than hundred varieties. In Maharashtra itself, it is cooked in many ways e.g. Tomato Poha, Batata Poha, Matar Poha etc. Poha is equally popular in South India too. In Karnataka, it is called Avalakki. When I was in Bengaluru, I had the Kanada style Poha and that tastes superb too.

Kanda Poha is a very delicious and healthy snack recipe. To prepare this dish, you would require very limited and common ingredients. Beaten/flattened rice are of many varieties. In this recipe, I have used white medium thick beaten/flattened rice. Poha is first divided as red and white and then it is sub divided according to their thickness. Some varieties are very fine and light in quality, and you just need to wash them to make soft. Few other varieties are medium thick, and you need to soak them for 4-5 minutes to make soft and thicker one needs would require to be soaked more than 15 minutes to make them soft. I have used the second variety.

In Bengal, Poha is prepared in a different version and it’s called Chirer Pulao. My Mom used to prepare this mouth-watering dish for breakfast in our childhood. I had the Maharashtrian version of Poha for the first time when I came to Pune after marriage. I just loved the preparation. When I prepared the dish for my family, they complemented my cooking and I felt so proud. Now Kanda Poha has become one of our regular breakfasts and evening snacks.

In this preparation, I have used Mustard seeds and Curry leaves for tempering. In Kanda Poha, I always go a little heavy with Onions. I have used Ginger paste, green Chillies and Cilantros for flavouring. I have added roasted Peanuts by following the traditional recipe. It gives a nice bite to the dish. No ground spices other than turmeric powder are used in this recipe.

To make the dish healthier, I have used Olive oil but this can get cooked in any edible oil. I have used only one green Chilli because I avoid chilli hot taste. But you can reduce or increase the amount according to your desired taste.

Note: I have used roasted Peanuts in this preparation. So, I have directly added the peanuts with Poha. If you are using raw peanuts, then you must add them before frying Onions. You need to fry the peanuts for a minute before adding Onions to fry.

Kanda Poha is an authentic dish with refreshing flavour, brilliant texture and irresistible taste. But a when slice of Lemon is squeezed at the end, then the dish tastes and smells divine. To enhance the taste, many people top the dish with grated Coconut or Farsan. But I prefer it without any toppings.

In today’s world, we are surrounded by junk food and fizzy drinks. Poha is a very healthy and light dish which is cooked in very less Oil and spices. You would require very less effort and time to prepare this dish. Kanda Poha can be a healthy addition to your regular diet.

Ingredients:

• 1½ Cup Poha (Flattened Rice)
• 2 Onions, thin sliced
• 1 teaspoon Ginger paste
• 1 Green chilli, chopped
• 3 tablespoons Cilantro, chopped
• 1½ teaspoons Lemon Juice
• 8-10 Curry leaves
• ½ teaspoon Yellow Mustard seeds
• 1 Dry red chilli
• ½ teaspoon Turmeric powder
• 2-3 tablespoons roasted Peanuts
• 1 teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking

1. First take the beaten/flattened rice into a large bowl, wash them and soak them in water for 5 minutes. As I mentioned above, this time may vary depending on the quality of beaten/flattened rice that you are using.
   
   

2. Check them with the help of your finger whether the poha are soft enough to get cooked. If you find the beaten/flattened rice are dry from inside or its not getting mashed, then soak them for another couple of minutes and check again.
3. Drain the water and keep the poha aside.
   

   Tip: If you are using the fine quality light beaten/flattened rice then never soak them in water. It can make your Poha mushy. Take them in a strainer and rinse them in running water. They will be ready for cooking.

4. Add Oil into the pan and wait until the Oil is hot.
5. Add Mustard seeds and cover the pan and allow them to crackle.
   

6. Add dry red Chilli, Curry leaves and cook them for few seconds in high flame.
   

7. Add the Onions and give a nice mix.
   

8. Cook them for 2 minutes in medium high flame until they become translucent.
9. Add Ginger paste, green Chillies and mix them.
   

10. Cook them in medium flame until the raw smell of Ginger paste goes away.
11. Add Salt, Turmeric powder and mix them thoroughly.
    

12. Cook them in low flame for a minute.
13. Add soaked Poha (Step 3), roasted Peanuts and give a nice mix.
    

14. Cover the pan and cook them for 2-3 minutes in low flame.
15. Add chopped Cilantros, Sugar and Lemon juice and mix them thoroughly.
    

16. Cook them in medium flame for 30 seconds and switch off the flame.