Kanda Poha is a quick, easy and healthy popular Maharashtrian breakfast recipe. Made using flattened or beaten rice, onions and basic spices, it makes great mid snack too. Here is how to make poha recipe step by step.
Festive seasons always find my house with some guest or the other. Some stay or some come for breakfast, lunch or dinner.
It is always a pleasure to cook something which is friendly to the most exacting pallet. One day as I sat flicking pages of a magazine which was among my treasured things.
A yellow slip of paper slipped down. I picked it up and to my pleasure it was in my aunt’s handwriting, giving the recipe to make poha.
My mind went down the memory lane. How in my childhood I used to wolf down this lovely poha dish.
My unbound love for this kanda poha recipe was quite famous. My kindly neighbour used to call me whenever she would make it. Or bring a bowl of this all time favourite dish to my house for my delectation.
I love it so much that i used to request my mother to make it often. Its lightness and easily digestibility came to my knowledge only later.
What is Poha?
Poha in english is commonly known as beaten rice or flattened rice. Call it a chura or aval or avalakki or chivda, poha is much loved popular Indian breakfast dish.
Because, kanda poha or kande pohe stands for beaten rice cooked with onions, hence it is also called onion poha. It is garnished with like grated coconut, sev and some more lemon juice.
It has different variations in different states of our country. Like, it is kanda poha or onion poha in Maharashtra. The another variation is aloo poha or batata poha, popular in Gujarat.
Furthermore you will find the another special variant that is Indori Poha. This makes the use the special masala called as jeeravan masala.
You will find, there are variety of poha available in super markets. Like, the thin variety, medium thick and the thicker variety.
The flattened rice that I have been using to make poha recipe is of thicker variety of red rice poha. It is not only delicious but rich in fibre too.
This kanda poha is largely famous as a Gujarati or Maharashtrian breakfast . It is a ‘must’ dish in all eateries, restaurants etc.
Poha recipe is very easy and quick to make. And, it proves to be a dish which comes handy for any occasions.
Unexpected guests, rainy days an apt company for travellers, so on…. No problem!! Poha Zindabad!! It has become very popular all over India, breaking the border and language barriers.
Aval upma, Chivda, Rice flakes savoury it does enjoy many names. Besides being tasty, it is a nutritious dish.
Benefits of Poha
The high fibre content of the flattened rice makes you feel full and contented for a longer period of time. And, it also helps in maintaining bowel health.
It lowers cholesterol, controls blood levels and also helps in weight loss. Wow!! Weight loss…now that’s interesting isn’t it?
Now that we are aware of its health benefits, let’s continue in glorifying this dish. Getting back to where I left. The tongue and my stomach were more than satisfied by just having the dish.
Pieces of curry leaves coyly peeping out of the poha, green chillies providing the necessary spice, and those crisp groundnuts making it tasty and inviting. For me, it is certainly a dream dish.
I love to serve this onion poha in the morning for breakfast and give the day a good start.
Ingredients for Poha Recipe
To make kanda poha Recipe, you can use white flattened rice as well as red rice poha.
And as we are making onion poha, there has to be lots of chopped onions into it.
The other ingredients that goes in are raw peanuts, green chillies, curry leaves, mustard seeds, turmeric powder, sugar, salt, lemon juice and oil.
Garnish with lots of coriander leaves, grated coconut and sev. You can use pomegranate pearls as well.
Tips To make best poha recipe at home
Clean and wash the flattened rice well.
For the thick variety of poha, always soak it in water for a minute.
Always, strain the poha well into strainer, before you start cooking it.
If you are using thin variety poha, then rinse it very well. Now, press the grain to see if it crushes easily. Once it is moist, proceed to cook it. If not, then sprinkle some water, mix and set it aside.
How to make poha recipe – Step by Step
To cook poha:
To begin with, first, clean and wash rice poha and soak it for a minute along with little salt. (photo 1)
After a minute, strain the poha and keep it aside. (photo 2)
Then, in a pan or kadai, heat oil. Firstly, add mustard seeds and allow it to crackle. (photo 3)
Then, add curry leaves, green chillies and fry for another few seconds. (photo 4)
Add raw peanuts and fry until it’s golden in colour and doesn’t get burnt. (photo 5)
Then, add onions and sauté until they turn soft and pink. (photo 6)
Add salt, turmeric and lemon juice, mix well and cook for another 30 seconds. (photo 7)
Now, add red rice poha, sugar and mix, cook for another 1 minute only. (photo 8)
Finally, garnish kanda poha with coriander leaves and coconut (i have not added). Dish out and top with sev, serve hot.
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Kanda Poha Recipe
to prepare poha
- 2 Cups Rice poha (beaten rice)
- ¼ cup Peanuts
- 1 Onion large sized, finely chopped
- 2-3 Green chillies chopped /slit
- 1 teaspoon Mustard seeds
- 10-12 Curry leaves
- 1 teaspoon Sugar
- 1 ½ tablespoon Lemon juice
- Salt to taste
- Coriander leaves for garnishing
- Sev for garnishing
- 3 tablespoons Oil
- Fresh grated coconut I haven't added though
How to make poha recipe
- Clean and wash red rice poha and soak it for a minute along with little salt.
- After a minute, strain the poha and keep it aside.
- In a pan or kadai, heat oil.
- Add mustard seeds and allow it to crackle.
- Add Curry leaves, green chillies and fry for another few seconds.
- Add Peanuts and fry until it’s golden in colour and doesn’t get burnt.
- Add onions and sauté until they turn soft and pink.
- Add salt, turmeric and lemon juice, mix well and cook for another 30 seconds.
- Now, add strained poha, sugar and mix, cook for another minute only.
- Garnish kanda poha with coriander leaves and coconut (i have not added).
- Dish out and top with sev, serve hot.