Kanda poha is a popular Maharashtrian breakfast favorite. I’ve only had poha a few times, but D is Maharashtrian and loves having poha; it reminds him of his granny and family back home. So, once in a blue moon, I surprise him with it.
You’re probably wondering wth Poha is, right? Poha is the Marathi word for flattened white rice. The below photo is an example of Poha before it’s been cooked.
I got this recipe from Veg Recipes of India and have tweaked it slightly for my own taste, but the main concept of the recipe remains the same.
Here’s what you need:
- 2 cups poha
- 1 and a 1/2 red onions, finely chopped
- 1 tsp mustard seeds
- 2/3 cup unsalted peanuts
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1 tsp turmeric powder
- 1/2 tsp curry powder
- 1/2 tsp red chilli powder
- 1 green chilly, sliced in two
- 1/2 tsp sugar
- 2 tsp oil
- 1 tsp salt
- 1/2 a lemon
- 1-2 tsp fresh coriander
Here’s what you do:
- Rinse and then soak poha in lukewarm water until it softens. Ensure that the crunchiness of the poha is no longer there but you don’t soak it too long that it becomes mushy. I soaked mine for about 2-3 minutes at the most.
- Sprinkle sugar, salt, red chilli powder, curry powder and turmeric powder over poha. Mix gently and set aside in a strainer to get rid of any excess water.
- Heat wok (kardaii) and roast peanuts until they are slightly browned and crunchy.
- Remove peanuts from heat and set aside.
- Add oil and mustard seeds to wok and cook until the seeds start crackling.
- Add onions and saute until translucent.
- Add curry leaves and green chillies and saute for another couple of minutes.
- Add peanuts to the mixture and saute 2-3 minutes.
- Add poha and mix everything into it, gently folding the ingredients into the poha. You want to ensure you don’t mash the poha.
- Cover and let cook for 2-3 minutes. Then remove cover and let cook for 1-2 minutes more but gently stir once.
- Turn off heat, cover and let poha sit for 1-2 minutes.
- Finally, squeeze fresh lemon juice over poha and sprinkle with coriander and serve.
- Recipe of the Week: Green Lentil Curry
- Recipe of the Week: Bhindi Masala (Okra Curry)
- Recipe of the Week: Butter Chicken