Kanda Poha
Maharashtra's favourite breakfast: flattened rice with onion, peanuts, curry leaves and lemon, ready in about 20 minutes.
By Maa Di Rasoi ·
Kanda Poha
Ingredients
- 1½ cupthick poha (flattened rice)
- 1medium onion, finely chopped
- 2 tbsppeanuts
- 1green chilli, slit
- 8curry leaves
- ½ tspmustard seeds
- ¼ tspturmeric
- 1 tspsugar
- 1 tbspoil
- ½lemon, juiced
- 2 tbspcoriander leaves, chopped
- —Salt, to taste
Quantities scale from the tested 2-serving batch. Cooking times may change for large batches.
Method
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Rinse the poha in a sieve under running water for 15 seconds. Drain and rest 5 minutes; it should soften without turning mushy.
Heat the oil and fry the peanuts until golden. Lift them out.
Add mustard seeds; when they splutter, add curry leaves, chilli and onion. Cook until the onion is translucent.
Add turmeric, then the poha, salt and sugar. Toss gently on low heat for 2–3 minutes.
Cover for 1 minute to steam. Finish with lemon juice, peanuts and coriander.
Notes & substitutions
- Use thick poha; thin poha dissolves when rinsed.
- Add a handful of peas or diced potato for a more filling plate.
Questions
Why is my poha dry?
It was under-rinsed or rested too long. Sprinkle 1–2 tbsp water and cover for a minute.
Diet & allergens
- Peanuts
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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