Poha Recipe

Time and servings

Prep time	10 min
Cook time	10 min
Total time	20 min
Serves	2 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	249 kcal
Carbohydrates	17 g
Protein	5 g
Fat	20 g
Saturated fat	2 g
Sodium	1191 mg
Potassium	464 mg
Fiber	4 g
Sugar	8 g
Vitamin A	560 IU
Vitamin C	95 mg
Calcium	69 mg
Iron	3 mg

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About

Kanda Poha (flattened rice with onions) may appear like an ordinary dish, but in Maharashtra, it’s anything but a regular meal. It’s a balanced, comfort food, a street snack, a breakfast staple, and even a marriage screening tool. In short, it is more than just a breakfast meal; it is a quintessential expression of Maharashtrian love. In cities like Pune, Mumbai, and Nagpur, you’ll find vendors dishing out piping hot poha from large iron kadhais. It is typically topped with sev, lemon, chopped onions, and coriander to enhance the flavour and taste. Maharashtrian Kanda Poha has its roots in humble Marathi households. It became popular among blue-collar and odd-job workers, especially mill workers and railway porters, because it was cheap and economical. Moreover, it can be cooked in under 10 minutes for a balanced meal with natural carbs and glucose. It can also give a boost of energy for physically demanding jobs. Add a few roasted peanuts or boiled potatoes, and you have a complete and filling meal. Fun Fact:

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Ingredients

• 2½ cup poha
• 2 tbsp oil
• 2 tbsp peanut
• 1 potato (chopped)
• ½ tsp mustard
• ½ tsp cumin
• pinch hing
• 2 chilli (finely chopped)
• 1 inch ginger (finely chopped)
• few curry leaves
• 1 onion (finely chopped)
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp sugar
• ½ lemon
• 2 tbsp coriander (finely chopped)

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Instructions

1. Firstly, place a sieve in a bowl and rinse 2½ cups of poha till the water runs clean. Do not soak the poha in water.
2. Keep the poha aside for 10 minutes, and it will become non-sticky and soft.
3. In a wok heat 2 tbsp oil and fry 2 tbsp peanut till they turn crunchy. Keep aside.
4. Also, fry 1 potato till it turns golden and crisp. Keep aside.
5. In the same oil, add ½ tsp mustard, ½ tsp cumin, pinch hing, 2 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
6. Add 1 onion, and saute till the onions softens.
7. Now add ½ tsp turmeric, 1 tsp salt, 1 tsp sugar and saute till the spices turn aromatic.
8. Further add fried peanut and potato and mix well.
9. Now add in poha and mix gently.
10. Also add ½ lemon and 2 tbsp coriander. Mix gently.
11. Cover and simmer for 5 minutes, or until the poha is cooked fully.
12. Finally, enjoy Kanda Poha Recipe with chivda.

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Step-by-step

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Video

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Tips

Here are some pro tips from housewives and aajis that turn this humble dish into a comforting masterpiece:

1. Gently wash the poha once or twice**.** The medium-thickness poha should be gently cleaned and rinsed in a colander, not under running water. Also, sprinkle water and let it rest for 5–10 minutes until it is soft and separate. Use medium-chopped red onions – Red onions help to add flavour and a sharp taste to poha. In addition, do not slice or chop them so that they do not overpower the rice flakes. Roast Peanuts Separately – Use little oil to shallow fry peanuts without adding any other ingredients. Add them in the end to retain their crunch. Top it up with sugar, lemon, & coriander – A pinch of sugar balances the spice and sourness beautifully. Always add lemon juice after turning off the flame for a fresh zing. Top with fresh coriander and optional sev or grated coconut. Iron Pan Instead of Non-stick – For a slightly crisp bottom and more authentic flavour, use an iron kadai — Aaji’s favourite! Avoid covering while cooking — poha should be fluffy, not steamed.

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Notes

• Firstly, ensure that you rinse the poha in water to remove any dust, and do not soak it.
• Also, you can add aloo and tomato as a variation in poha.
• Additionally, if you want to reheat the poha, then steam it for 3 minutes or microwave it.
• Finally, the Kanda Poha Recipe tastes great when the poha is soft, fluffy, yet non-sticky.