1

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.

2

Add the onions and cook till light pink or brown on a medium flame.

3

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)

4

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.

5

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.

Variations:

1

If you prefer a spicier version, add 2 small chillies at stage 1.

2

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.