Kanda Poha has been our favorite breakfast item for the weekends. Most Weekend we eat breakfast together and Poha is a huge part of our breakfast or brunch especially on Sundays.Every household makes poha differently and there are so many versions like Kanda Poha, Batata Poha, Gujarati Pava and Indori Poha. Kanda means onions in Hindi and Kanda Poha means Onion Flatten Rice dish. It is a wholesome breakfast or a snack and pairs so well with chai or coffee.
What is Poha ?
Poha is flattened rice that cooks in minutes. It is sold dry and the white ones are available in thick and thin versions. Now a days they also have Red Poha which is made from red rice. The rice is usually parboiled and then the husk is flattened. Then the beaten rice is left to dry in the sun. Then it turns into thin and crispy dry rice flake that can be easily cooked once it’s washed into water. Thick Poha is used to make this dish and think ones are used to make Chevdo. Poha also comes handy when you are making patties as it is a good binding agent.
What I like about Poha ?
Born and raised in Mumbai Poha was a huge part our breakfast. We had an access to poha on the streets, brunch restaurants and we made them at home. You can make poha in minutes and it turns into a delicious and wholesome meal. Even today whenever I have guests that come over and I can’t think of a quick snack or breakfast idea, this dish is my go to. Since I grew up in Gujarati family we always added sugar to our Poha but you can skip that.
Poha is easy to digest and it is gluten free and vegan. It is good for weightless is keeps the sugar spikes low. It is rich in fiber and low in calories. You can easily add more vegetables to this dish to make it a filling meal and turn it into lunch or dinner.
Step by Step instructions
Always pick thick poha for this dish
Wash the Poha in water for 3-4 minutes in a strainer and let it sit so it can get rid of excess water and absorb remaining water
Once the Poha fluffs up after absorbing water add the salt, sugar and turmeric powder to the poha and mix with light hands. This step is important as if you do this then it will prevent from leaving the poha on heat for longer time
On a stove top add oil on medium heat and let the dry seeds sizzle
Add the curry leaves and split green chilies and let it sizzle
Add the onions and cook for 3-4 minutes till it is translucent
Lower heat before adding Poha and this will prevent the poha from sticking to the pan
Add Poha and mix it with light hands as you don’t want it to break
Squeeze fresh lime juice once mixed well and toss it together
If you are going to eat after sometime, cover the Poha and turn off the heat
Garnish with cilantro and sprinkle with thin sev while serving and enjoy with chai or coffee
Kanda Poha | Kanda Pohe Recipe
- 1 cup dry Poha Beaten or Flattened rice thick variety
- 1/2 cup finely chopped onions
- Salt as needed
- 1 tablespoon olive oil
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 5-6 curry leaves
- 3 green chilies slit in 1/2
- 1/4 tsp asafetida hing powder
- 2 tsp sugar or as required optional
- 3 tsp fresh lime juice
- 1/2 cup chopped cilantro
- 1/4 cup thin sev
- Put the dry poha in a strainer and wash them for 3-4 minutes
- Once they are washed thoroughly let it sit on the site so the excess water can drain out and it can absorb water
- In a flat steel pan, heat 1 tablespoon of olive oil on medium heat
- Once the oil is hot, add mustard seeds, cumin seeds, asafetida powder, curry leaves and slit green chilies
- Let it sizzle for few minutes
- Add chopped red onions and sauté it till translucent
- Once the poha absorbs water and fluffs up, add sugar, salt and turmeric powder to the poha in strainer and mix it well with light hands
- Lower the heat and add the poha to the pan
- Now mix the poha with light hands
- Once everything is mixed well, squeeze fresh lime juice and garnish with cilantro and toss the poha together
- Sprinkle thin sev and enjoy it with chai or coffee
Click here to try Chutney Poha another variation of Poha
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