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# Poha Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 10 min |
| **Total time** | 20 min |
| **Serves** | 2 servings |
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 |
## 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:**
Did you know that **the first conversation between many arranged marriage couples in Maharashtra begins over a plate of kanda poha**?
In fact, “*Kanda Poha Meeting*” has become such a pop culture reference that it’s featured in Marathi movies, memes, and even matchmaking jokes!
## 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)*
## 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.
## Step-by-step
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.
Keep the poha aside for 10 minutes, and it will become non-sticky and soft.
In a wok heat 2 tbsp oil and fry 2 tbsp peanut till they turn crunchy. Keep aside.
Also, fry 1 potato till it turns golden and crisp. Keep aside.
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.
Add 1 onion, and saute till the onions softens.
Now add ½ tsp turmeric, 1 tsp salt, 1 tsp sugar and saute till the spices turn aromatic.
Further add fried peanut and potato and mix well.
Now add in poha and mix gently.
Also add ½ lemon and 2 tbsp coriander. Mix gently.
Cover and simmer for 5 minutes, or until the poha is cooked fully.
Finally, enjoy **Kanda Poha Recipe** with chivda.
## Video
## 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.
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/poha-recipe-2-ways-kanda-poha-aloo-poha/](https://hebbarskitchen.com/poha-recipe-2-ways-kanda-poha-aloo-poha/)
