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Ingredients
- Serves 2 people
poha:
120 g thick variety poha (flattened rice)
1 large white onion (finely-chopped)
2 g turmeric powder
5 g mustard seeds
1 medium potato (peeled & cut into small cubes, approx. 1/4”x 1/4”)
25 g peanuts
10 to 12 curry leaves
1 green chili (finely-chopped, alternative: 1 tsp chili powder)
5 g sugar
20 ml peanut oil
salt to taste
garnishing:
few sprigs of fresh coriander
1/2 lemon
50 g freshly grated coconut
Recipe Courtesy of
Asian Food Network
Asian Food Network
Kanda Poha (Maharashtrian Flattened Rice)
An authentic and traditional Maharashtrian breakfast recipe made with flattened rice (known as “Poha” in India), it is also popular in Gujarat & some parts of Madhya Pradesh. It is a simple and healthy recipe, which can be made quickly for breakfast or as an evening snack. Best served steaming hot, it is generally enjoyed as it is, but tastes better when topped with fresh grated coconut. No Maharashtrian household kitchen is complete without stocking up on Poha.
- Easy
- 10 min
- 10 min
- 10 min
- 3 steps
- 14 Ingredients
- Easy
- 3 steps
- 14 Ingredients
- 10 min
- 10 min
- 10 min
Instructions
-
Rinse the Poha
- Rinse the Poha in a sieve, under tap water for 1-2 minutes till they soften. Leave them aside.
- They should lose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
-
Cook the ingredients
- Shallow fry the peanuts in a pan with oil on a medium flame for 1-2 minutes till they become crunchy. Remove the peanuts from the pan with a perforated spoon and set aside to cool, retain the oil.
- In the same pan, heat up the oil and add the mustard seeds. As the mustard seeds cook, they will start spluttering and make a “crackling” sound. This is a good indication that they are cooked completely.
- Add the onions and cook until translucent or for about 3-4 minutes.
- Add curry leaves and green chilies and cook further for about 1-2 minutes.
- Add the potatoes and turmeric powder, cook until they are slightly soft but still holding their shape well.
- Add the roasted peanuts and stir well.
-
Combine all the ingredients
- To the pan with the rest of the ingredients, add the Poha, and sprinkle salt and sugar. Gently mix with a spoon, making sure not to break the poha as much as possible.
- Cover with a lid and cook further for another 2 minutes on a very small flame, mixing gently with a spoon.
- Turn off the flame and sprinkle the lemon juice and chopped fresh coriander, while stirring gently. Put the lid back and let the poha slowly cook further for 5-6 minutes, without flame.
Plate and Serve!
Serve steaming hot in a quarter plate or any side plate topped with freshly-grated coconut.
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Ingredients
- Serves 2 people
-
poha:
120 g thick variety poha (flattened rice)
-
1 large white onion (finely-chopped)
-
2 g turmeric powder
-
5 g mustard seeds
-
1 medium potato (peeled & cut into small cubes, approx. 1/4”x 1/4”)
-
25 g peanuts
-
10 to 12 curry leaves
-
1 green chili (finely-chopped, alternative: 1 tsp chili powder)
-
5 g sugar
-
20 ml peanut oil
-
salt to taste
-
garnishing:
few sprigs of fresh coriander
-
1/2 lemon
-
50 g freshly grated coconut
Nutrition
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