Kanda Poha

Kanda Poha

Fluffy Maharashtrian-style flattened rice with onion, potato & crunchy garnishes
Yield: Serves 2–3 | Total time: 25 minutes

Kanda Poha is a beloved breakfast from Maharashtra made with flattened rice, onions, and potatoes, brought to life with curry leaves, mustard seeds, peanuts, and a dash of lemon. The secret to perfect poha lies in its texture—fluffy, soft, and never soggy. Follow this method carefully for consistent results every time.

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Ingredients

Base Poha Mixture

• 1 cup poha (flattened rice)

• 2–3 tbsp milk (optional, for moisture if needed)

• ½ tsp turmeric powder

• 1 tsp sugar

• ½ no lemon, juiced

• Salt, to taste

Tempering & Vegetables

• 2 tbsp oil

• ½ tsp rai (mustard seeds)

• Few curry leaves

• ½ cup finely chopped onions

• 1 no green chili, finely chopped

• ¾ cup peeled, diced potatoes

• ½ cup water (for cooking potatoes)

To Mix In

• ½ cup fresh grated coconut (or dry grated, not powdered)

• 2 tbsp fried peanuts (or fry raw peanuts beforehand)

• ½ cup chopped fresh coriander

For Garnish

• ½ cup nylon sev

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Method

Step 1: Prepare the Poha

1. Add the poha to a wire mesh sieve and shake gently to remove any rice dust.

2. Rinse the poha under cold running water, gently tossing it in the sieve. Do not soak it.

3. Spread the rinsed poha in a flat shallow plate, sprinkle a few drops of water, and cover with a damp cloth. Let it sit while you cook the base.

Step 2: Cook the Base

4. Heat oil in a non-stick kadhai. Add mustard seeds and curry leaves. Let the seeds crackle.

5. Add onions and green chili. Sauté until onions turn translucent.

6. Add diced potatoes and stir well.

7. Add ½ cup water, cover the pan, and cook on medium flame for 5–7 minutes or until potatoes are soft.

Step 3: Build the Poha Mixture

8. Meanwhile, uncover the soaked poha and gently fluff it.

9. Add turmeric, salt, lemon juice, sugar, grated coconut, fried peanuts, and chopped coriander.

10. Toss the poha gently to mix everything. If the poha feels dry, sprinkle 2–3 tbsp milk and toss again.

Step 4: Final Mixing and Serving

11. Once the potatoes are cooked, turn off the heat.

12. Add the poha mixture to the kadhai and toss everything together until the poha is evenly coated and heated through.

13. Taste and adjust lemon juice, salt, and sugar to your liking.

14. Serve hot, garnished generously with nylon sev.

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Chef’s Notes

• The key to non-soggy poha is to rinse it lightly and let it steam under a damp cloth—not soak.

• Sprinkling milk keeps the poha soft without making it mushy.

• You can skip potatoes or replace them with boiled peas or finely diced carrots for variation.

• Best enjoyed hot with a cup of masala chai.