Kanda Poha is a beloved breakfast classic from Maharashtra, known for its simplicity, taste, and nutritional value.
Made with poha (flattened rice) and sautéed onions (kanda), this dish is a perfect blend of flavors and textures. It’s quick to prepare, making it a go-to for busy mornings or a light evening snack.
Best Indori Poha Recipe – Deepika J.
Authentic Kanda Poha Recipe
Section 1: Ingredients
2 cups poha (medium or thick variety)
2 medium onions, finely chopped
1 green chili, finely chopped (optional)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
8-10 curry leaves
2 tbsp peanuts
1/2 tsp salt (or to taste)
2 tbsp oil
Juice of 1/2 lemon
2 tbsp coriander leaves, chopped
Optional: Garnish with grated coconut and sev for added flavor and crunch.
Section 2: Instructions
Prep the Poha: Rinse the poha in a colander under running water. Let it sit for 2-3 minutes to soften. Sprinkle a pinch of salt and turmeric powder over the poha and mix gently.
Sauté the Onions: Heat oil in a pan and add mustard seeds. Let them splutter.
Add curry leaves and peanuts. Sauté until the peanuts turn golden and crunchy.
Stir in the green chilies and chopped onions. Cook until the onions turn translucent.
Add the Poha: Lower the heat and add the softened poha to the pan. Mix gently to coat the poha evenly with the onion mixture. Cover and cook for 2-3 minutes, allowing the flavors to meld.
Finish with Garnish: Turn off the heat and squeeze lemon juice over the poha. Garnish with chopped coriander leaves. Serve hot and enjoy with a cup of chai!
Pro Tips:
Add a handful of boiled peas for a touch of sweetness.
Sprinkle some roasted cumin powder for extra aroma.
Adjust green chilies according to your spice preference.
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