Kanda Poha, a popular Maharashtrian dish, is a delicious and quick breakfast or snack made with flattened rice (poha), onions, green chilies, and peanuts.
This light yet satisfying dish is known for its soft, fluffy texture and the balance of mild spices, making it perfect for any time of day. With a few basic ingredients and a simple method, you can whip up this tasty dish in minutes!
About Kanda Poha Recipe
Kanda Poha is a beloved, traditional Maharashtrian breakfast dish that is as quick to make as it is delicious.
The name “Kanda Poha” combines two primary ingredients: Kanda meaning onion in Marathi, and Poha, referring to flattened or beaten rice.
This light, flavorful dish has become popular throughout India due to its simplicity, taste, and nutritional value.
Prepared with minimal ingredients like poha, onions, green chilies, and peanuts, Kanda Poha is flavored with mild spices such as turmeric, cumin, and mustard seeds.
The turmeric gives it a vibrant yellow color, while the cumin and mustard seeds add a delightful aroma and slight crunch.
A sprinkle of fresh coriander leaves and lemon juice at the end brightens up the flavors, making it fresh and appetizing.
It’s often garnished with fried peanuts or sev (a crunchy, fried snack) for added texture.
One of the best parts about Kanda Poha is its quick preparation time, making it ideal for busy mornings.
It’s also customizable, allowing for the addition of vegetables like peas, carrots, or potatoes to enhance its nutritional value.
From a health perspective, Kanda Poha is a low-calorie, nutrient-rich breakfast choice.
Poha itself is high in fiber and provides sustained energy, making it suitable for people who want to manage their weight.
It is also naturally gluten-free, which makes it a safe choice for those with gluten sensitivities.
Whether enjoyed on a leisurely morning with a cup of tea or as a light meal any time of the day, Kanda Poha’s unique combination of taste, nutrition, and simplicity has earned it a lasting place in Indian cuisine.
Kanda Poha Ingredients
- Poha (Flattened Rice): 250g (2 cups)
- Onion: 1, finely chopped
- Green Chilies: 3, sliced
- Peanuts: 50g
- Curry Leaves: A few
- Black Mustard Seeds (Sarso): 1/2 teaspoon
- Cumin Seeds (Jeera): 1/2 teaspoon
- Turmeric (Haldi): 1/4 teaspoon
- Salt: To taste
- Oil: As needed
Step-by-Step Instructions
Step 1: Wash and Prepare the Poha
Place 250g of poha in a sieve and wash it under running water.
Drain the excess water thoroughly.
Add salt and 1 tablespoon of sugar to the poha and mix well.
Cover the poha and let it sit for a few minutes to absorb flavors.
Step 2: Prepare the Masala
Heat oil in a pan over medium heat.
Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds.
Once they begin to splutter, add peanuts, curry leaves, onions, and green chilies.
Sauté until the onions turn translucent.
Add 1/4 teaspoon turmeric and a pinch of red chili powder, stirring well.
Step 3: Mix Poha with Masala
Lower the heat and add the prepared poha to the pan with the cooked masala.
Gently mix the poha and masala, ensuring the poha is well-coated.
Cover the pan and cook for 2-3 minutes on low heat until the poha is soft and fluffy.
Step 4: Serve and Enjoy
Garnish with fresh coriander leaves, fried peanuts, chopped onions, and a sprinkle of bhujiyas for added crunch.
Serve hot and enjoy!
Side Dish:
Pro Tips for the Best Kanda Poha
Use Medium to Thick Poha: For the best texture, use medium or thick poha, it holds its shape better and won’t become mushy when mixed with spices.
Rinse, Don’t Soak: Rinse poha gently under water and drain well.
Avoid soaking it, as this can make it too soft. Let it rest for a few minutes to absorb any remaining moisture.
Balance Spices and Acidity: Adjust the number of green chilies and lemon juice to your taste preference.
A splash of lemon at the end brings a fresh tanginess that complements the spices.
Add Peanuts Last: If you want peanuts to stay crunchy, add some at the end as a garnish.
Roasting a few with the spices adds flavor but saving a few for the end keeps them crisp.
Cook on Low Heat: After adding poha to the pan, keep the heat low and cover it for a couple of minutes.
This ensures the poha absorbs all flavors without sticking or drying out.
Customize with Veggies: For added nutrition, mix in vegetables like peas, carrots, or potatoes.
Dice them small so they cook quickly and blend well with the poha.
Top with Crunchy Garnishes: Sev, bhujiyas, or even extra roasted peanuts make great garnishes, adding both flavor and crunch to the dish.
Note:
Choose the Right Poha: For Kanda Poha, medium to thick poha works best as it holds its shape during cooking and doesn’t become mushy.
Avoid Over-soaking: Rinse the poha lightly and drain well; avoid soaking, as this can make it too soft and sticky.
Adjust Spices to Taste: Feel free to adjust the green chilies and other spices according to your heat preference.
Serve Fresh: Kanda Poha is best enjoyed fresh and warm.
Reheating may slightly alter the texture, so prepare only the quantity you need.
Garnishing Options: For added crunch, top with sev or bhujiyas, but these are optional if you’re looking to keep it lighter.
Lemon and Coriander: Don’t skip the fresh coriander leaves and lemon juice,they enhance the flavors and bring out the freshness of the dish.
Health Benefits of Kanda Poha
Rich in Carbohydrates: Poha provides a good amount of energy, making it ideal for breakfast.
High Fiber Content: The fiber in poha aids digestion and promotes satiety.
Low in Calories: This low-calorie dish is perfect for those looking to manage weight.
Nutrient-Dense: Onions, curry leaves, and peanuts provide essential vitamins, minerals, and antioxidants.
FAQs
Q1: Can I use thick poha instead of regular poha?
A: Yes, thick poha is also suitable; just ensure it’s soaked for a few minutes longer to soften properly.
Q2: Is Kanda poha gluten-free?
A: Yes, poha is naturally gluten-free, making it an excellent choice for gluten-sensitive individuals.
Q3: Can I add vegetables to this recipe?
A: Absolutely! Adding veggies like carrots, peas, or potatoes can make this dish even more nutritious.
Q4: What’s the best way to reheat poha?
A: Sprinkle a little water, cover the poha, and reheat it on low heat to prevent it from drying out.
Q5: Is Kanda Poha suitable for weight loss?
A: Yes, as it’s low in calories and rich in fiber, Kanda Poha can be a good option for weight loss when eaten in moderation.
Conclusion
Kanda Poha is a quick, tasty, and nutritious dish that brings together the soft texture of poha, the crunch of peanuts, and the zest of spices.
With simple ingredients and an easy cooking method, it’s no wonder this dish is a breakfast favorite across India.
Enjoy your homemade Kanda Poha with a side of tea or on its own for a fulfilling meal.
Recipe Card:
Instant kanda Poha Recipe | Poha | Poha rice | flattened rice
Ingredients
Ingredients
- Poha Flattened Rice: 250g (2 cups)
- Onion: 1 finely chopped
- Green Chilies: 3 sliced
- Peanuts: 50g
- Curry Leaves: A few
- Black Mustard Seeds Sarso: 1/2 teaspoon
- Cumin Seeds Jeera: 1/2 teaspoon
- Turmeric Haldi: 1/4 teaspoon
- Salt: To taste
- Oil: As needed
Instructions
Step-by-Step Instructions
Step 1: Wash and Prepare the Poha
- Place 250g of poha in a sieve and wash it under running water.
- Drain the excess water thoroughly.
- Add salt and 1 tablespoon of sugar to the poha and mix well.
- Cover the poha and let it sit for a few minutes to absorb flavors.
Step 2: Prepare the Masala
- Heat oil in a pan over medium heat.
- Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds.
- Once they begin to splutter, add peanuts, curry leaves, onions, and green chilies.
- Sauté until the onions turn translucent.
- Add 1/4 teaspoon turmeric and a pinch of red chili powder, stirring well.
Step 3: Mix Poha with Masala
- Lower the heat and add the prepared poha to the pan with the cooked masala.
- Gently mix the poha and masala, ensuring the poha is well-coated.
- Cover the pan and cook for 2-3 minutes on low heat until the poha is soft and fluffy.
Step 4: Serve and Enjoy
- Garnish with fresh coriander leaves, fried peanuts, chopped onions, and a sprinkle of bhujiyas for added crunch.
- Serve hot and enjoy!
Video
Notes
- Choose the Right Poha: For Kanda Poha, medium to thick poha works best as it holds its shape during cooking and doesn’t become mushy.
- Avoid Over-soaking: Rinse the poha lightly and drain well; avoid soaking, as this can make it too soft and sticky.
- Adjust Spices to Taste: Feel free to adjust the green chilies and other spices according to your heat preference.
- Serve Fresh: Kanda Poha is best enjoyed fresh and warm. Reheating may slightly alter the texture, so prepare only the quantity you need.
- Garnishing Options: For added crunch, top with sev or bhujiyas, but these are optional if you’re looking to keep it lighter.
- Lemon and Coriander: Don’t skip the fresh coriander leaves and lemon juice—they enhance the flavors and bring out the freshness of the dish.
Nutrition chart for Kanda Poha per serving (approximately 1 cup or 150g):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 200 mg |
| Potassium | 80 mg |
| Vitamin A | 300 IU |
| Vitamin C | 8 mg |
| Calcium | 20 mg |
| Iron | 1 mg |