Maharashtrian Kanda Poha Recipe
Spiced poha with onions, green chillies and roasted peanuts
Maharashtrian Kanda Poha/Pohe is a very popular Maharashtrian breakfast or teatime snack. It is made from flattened/ beaten rice and tossed in caramelized onions, green chillies and peanuts. If you prefer to eat a light meal first thing in the morning, this super quick dish is just right for you. You can always spice it up or down depending on your taste. Serve Maharashtrian Kanda Poha Recipe with Samosa Recipe and Ginger Cardamom Chai.
If you like this recipe, you might also like other recipes from beaten rice/poha, like
15 M
15 M
30 M
3 Servings
Ingredients
- 300 grams Poha (Flattened rice)
- 1 Onion , chopped finely
- 1 Green Chillies , split in half
- 6 Curry leaves , (optional)
- 1 tablespoon Cumin (Jeera) seeds
- 2 tablespoons Cooking oil
- 1 teaspoon Sugar
- 1 tablespoon Roasted Peanuts (Moongphali)
- Salt , to taste
- 2 tablespoons Coriander (Dhania) Leaves , chopped fine, for the garnish
- 1 Lemon , juiced
How to make Maharashtrian Kanda Poha Recipe
To begin making the Maharashtrian Kanda Poha Recipe, heat the oil in a large shallow pan. When the oil is hot, throw in the cumin seeds. When they splutter, add the chilli, peanuts and the curry leaves.
Add the onions and cook till light pink or brown on a medium flame.
In the meanwhile, wash the pohe and leave them to drain in a sieve. (The trick is to ensure they are still damp but not dripping when they are added into the pan)
Once the onions are cooked, add in the pohe, season with salt, add the sugar, chopped coriander leaves and juice from one lemon. Stir all the ingredients well, turn the heat to low, cover the pan and simmer for about 2 to 3 minutes.
After about 3 to 4 minutes, turn off the heat and serve the Maharashtrian Kanda Poha for breakfast or as a tea time snack, along with Samosa Recipe and Ginger Cardamom Chai.
If you prefer a spicier version, add 2 small chillies at stage 1.
If you prefer the regular yellow pohe (also known as Kaande Pohe), add 1 teaspoon turmeric and 1 teaspoon red chilli powder during stage 2.
Monica Deshpande
Monica is a mother, a weekend baker and a collector of cookbooks and articles on cooking and baking. Cooking is her way of taking a break from her day job. She is a curious cook who enjoys creating dishes that add a twist to everyday recipes. She especially loves baking, experimenting with new flavours and ingredients, and adapting recipes to make them her own. Funnily enough, her habit of not following recipes to the letter is a mixed blessing. Visit her blog for more recipes Oven Goodies and Varan BhaatVaran Bhaat
