Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.
Poha is a widely popular breakfast throughout India. This is a tasty dish which is wholesome, filling and nutritious too. Kanda Poha is easy to make, filling and comforting for breakfast, needs no side dish also.
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About Poha Recipe (Kanda Poha)
Poha Recipe is made using flattened rice flakes, onion, spices and herbs. It is one of the easiest breakfast that even beginners or bachelors can try at home. This is Kanda Poha - 'Kanda' in Hindi means onion and 'Poha' is flattened rice flakes.
This Poha Recipe can be had for breakfast or snack or even for dinner. You can serve it as such or pair it up with any chutney of your choice. You can even garnish with some sev on top while serving, makes it taste so good with a crunch.
This Poha Recipe is highly nutritious yet light on the tummy making it ideal for snack or breakfast too. Roasted peanuts adds a nice flavour and crunch to this dish. You can replace it with cashews too. Poha with a cup of hot filter coffee is all that I want to curl up on a lazy weekend morning.
Flattened rice flakes or beaten rice absorbs water or milk easily so suitable for upma, vada, payasam etc. Many recipes can be made using rice flakes and it can be used to grind idli, dosa and appam batter to give it a spongy texture.
Quick recipes like sweet poha with jaggery or aval urundai can be made for evening snacks. Poha Chivda can also be made by deep frying poha and adding spices and nuts.
Poha means flattened rice flakes or also called as beaten rice or parched rice. It is called by different names : aval(tamil), atukulu(telugu), chirea(bengali), pauwa(hindi) etc. Poha is easily digestible and healthy too. Poha is usually crisp, thin or thick when soaked becomes soft and easy to cook.
Kanda Poha Video
Poha Recipe Ingredients
- Poha - You can choose either thick poha or thin poha variety as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect poha recipe.
- Onion - Use finely chopped onion, always cut it fresh and use it.
- Mustard seeds - is added to oil and crackled.
- Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
- Curry leaves - is added for tempering, gives more flavour.
- Green chilies - is added for spice, you can increase or decrease according to the spice level you want.
- Turmeric powder - Turmeric powder is used for flavour and colour.
- Peanuts - You can either add peanuts or cashew nuts for the crunch.
- Coconut - is added at the final stage or while garnishing.
- Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
- Lemon juice - adds a slight tang to this dish.
- Salt - is added to balance the flavours and taste.
How to make Kanda Poha Recipe Step by Step
Preparing Poha
1.Soak 1 cup poha in water for 2-3 minutes. I used thick poha (which I had in hand) so I soaked for 3-4 minutes. If its thin poha you can soak it for 2 minutes that is enough else it will become mushy.
2.Drain water rinse it well and set aside.
3.When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more minutes. Make sure not to make poha mushy so take care while soaking.
4.Add salt to taste and ¼ teaspoon turmeric powder.
5.Mix it well toss for even mixing. Set aside.
6.Heat oil in a pan - add 2 tablespoon peanuts, roast until crisp. Transfer to a plate and set aside.
Tempering for Poha
7.In the same pan add 1 teaspoon mustard seeds let it splutter then add ½ teaspoon cumin seeds let it crackle then add few curry leaves and 1 green chilli, give a quick saute.
8.Now add 1 medium onion chopped.
9.Saute until it turns transparent.
Adding Poha
10.Add soaked and drained poha.
11.Give a quick mix.
Cooking Poha
12.Cook covered for 2 minutes. If you feel its too dry you can sprinkle little water then cook covered.
13.Now open give a quick mix. Adjust salt at this stage.
Garnishing
14.Add roasted peanuts, 1 tablespoon coconut, 1 teaspoon lemon juice and 1 tablespoon coriander leaves.
15.Give a quick mix and switch off.
Enjoy poha hot!
Expert Tips
- Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
- Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
- Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
- Peanuts - You can replace peanuts with cashews.
- Coconut - Add more grated coconut while serving as garnish if you like the flavour.
- Variation - You can add tomatoes for making a masala version of poha.
Serving & Storage
Serve it hot with a lavish sprinkle of sev and coriander leaves.
Poha can be stored for a day in room temperature not exactly a day may be for 10-12 hours depends on your climatic conditions too. After that refrigerate it, and while you serve you can reheat and serve it hot.
FAQS
1.What is poha recipe?
Poha recipe is prepared by first soaking and draining poha then cooking along with tempering spices and onion. Finally garnished with coconut and coriander leaves.
2.What to serve poha with?
Poha can be served along with chutney or garnished with sev and coconut.
3.Why does my poha turn mushy?
If poha is soaked for more time it turns mushy so take care while soaking and draining. Soak poha for 2-3 mins according to the variety you use.
4.Why is my poha hard and chewy?
Poha which is not usually soaked, cooked properly tastes chewy and hard. So make sure to soak poha for the desired amount of time.
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📖 Recipe Card
Poha Recipe | Kanda Poha Recipe
Ingredients
- 1 cup poha thick variety
- 1 medium sized onion finely chopped
- 2 tablespoon peanuts
- 1 tablespoon coconut
- 1 teaspoon lemon juice
- 1 tablespoon coriander leaves
- ¼ teaspoon turmeric powder
- salt to taste
To temper
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 no green chillies roughly chopped
- few curry leaves
Instructions
- Get ready with all your ingredients.
- Soak poha in water for 2-3 mins. I used thick poha (which I had in hand) so I soaked for 3 mins. If its thin poha you can soak it for 2 mins that is enough else it will become mushy.
- Drain water rinse it well and set aside.
- When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more mins. Make sure not to make poha mushy so take care while soaking.
- Add salt to taste and turmeric powder.
- Mix it well toss for even mixing. Set aside.
- Heat oil in a pan - add whole peanuts, roast until crisp. Transfer to a plate and set aside.
- In the same pan add mustard seeds let it splutter then add cumin seeds let it crackle then add curry leaves and green chillies, give a quick saute.
- Now add chopped onion. Saute until it turns transparent.
- Add soaked and drained poha. Give a quick mix.
- Cook covered for 2 mins.If you feel its too dry you can sprinkle little water then cook covered.
- Now open give a quick mix. Adjust salt at this stage.
- Add roasted peanuts, coconut,lemon juice and coriander leaves.
- Give a quick mix and switch off to complete Poha Recipe.
Video
Notes
- Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
- Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
- Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
- Peanuts - You can replace peanuts with cashews.
- Coconut - Add more grated coconut while serving as garnish if you like the flavour.
- Variation - You can add tomatoes for making a masala version of poha.
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