Kanda Poha is a staple in every Mumbaikar’s breakfast routine. It is a simple, comforting, healthy, and delicious vegetarian dish.
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Poha is one of the most loved vegetarian Indian dishes. It is served as a breakast and teatime snack There are many poha recipes followed across India –Banarsi Chura Matar, batata poha, masala poha, dahi chura, Indori poha, and so on. Each version of poha recipe is equally delicious and has a distinct taste.
About Kanda Poha
‘Kanda’ refers to onions in Marathi, while ‘Poha’ is flattened rice flakes.
In the bustling streets of Mumbai, often you will find a staple breakfast dish – Kanda Poha. It is made with onion, peanuts, green chilli, spices and flattened rice flakes (poha). A wholesome and fulfilling vegan and gluten free breakfast.
For local commuters catching a quick bite before work or a visitor exploring the city, Kanda Poha is always on top of the must-try breakfast. The dish never fails to provide comfort.
Ingredients Required
- Poha also known as flattened rice flakes is the key ingredient in this Indian recipe. Use thick texture, white flattened rice. It is sold as Thick Poha in supermarkets.
- Onion or kanda gives a delicious sweetness and sharpness to the poha.
- Peanuts gives crunch and protein value to the poha.
- Potato, Green Chilli, Curry Leaves, Fresh Coriander Leaves
- Tempering: Tiny black mustard seeds (choti rai), Cumin Seeds
- Seasoning: Salt, Granulated White Sugar, Turmeric Powder, Lemon Juice
- For cooking poha, use either refined vegetable oil, ghee, or groundnut oil.
How To Make Kanda Poha
Prepare Flattened Rice Flakes (Poha)
- Transfer rice flakes to a bowl. Soak them in water for 1 – 2 minutes. Be gentle to avoid breaking the flakes.
- Discard the water. Transfer rice flakes to a colander. Let the water drain thoroughly.
- Add turmeric powder. Mix nicely to coat each piece of rice flake with it.
Fry Potatoes:
- Heat half of the oil in a kadhai over medium heat.
- Once oil is hot, add diced potatoes, fry and cook them till fully cooked. Transfer them to a plate and keep aside.
Tempering (Tadka):
- Heat remaining oil in the same kadhai.
- Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chilli, and curry leaves. Fry for 1 – 2 minutes.
- Next add onion and fry until they turn translucent.
- Add the soaked poha to the kadhai along with fried potato, salt and sugar. Gently toss it until the poha is evenly coated with the spices. Be careful not to make it mushy.
- Now, add lemon juice, and chopped coriander leaves. Turn off the heat.
- Let kanda poha sit covered for 2 – 3 minutes for rice flakes to absorb all the flavour. Garnish with fresh coriander leaves.
Serve hot with a wedge of lemon for that extra tangy kick. Whether enjoyed at a roadside stall, a local eatery, or at home, this humble Indian breakfast never fails to provide comfort.
My Tried and True Tips
- Use thick poha (jada poha) for the best texture. Thin poha tends to become mushy when soaked and cooked.
- Soak the rice flakes in water for 2 minutes instead of washing it under running water. Follow this tip for a soft and moist kanda poha.
- You can customize this kanda poha recipe by adding vegetables like peas, carrots, or potato for extra flavour and nutrition.
- Don’t skip the lemon and sugar; a good Kanda Poha has the perfect combination of sweet and savoury.
- Indian spices like red chilli powder and garam masala are not added in a Mumbai style poha.
- While soaking, draining or mixing make sure not to apply too much pressure on the rice flakes as they might break apart or become mushy.
More Indian Breakfast Recipes
Get all my Indian Breakfast Recipes here and you can watch the videos on Instagram.
Kanda Poha Recipe
- Heavy Bottom Kadhai
- Colander or Strainer
Ingredients
- 2 Cup thick flattened rice flakes (poha)
- 1 teaspoon turmeric powder
- 2 tablespoon vegetable refined oil
- 1 large size potato, peeled and diced into small cubes
- 1 teaspoon black mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- ¼ Cup peanuts
- 1 medium size onion, finely chopped
- 2 green chillies, finely chopped
- 1 sprig curry leaves
- 1 teaspoon cooking salt or to taste
- ½ teaspoon powdered sugar
- 1 lemon, juiced
- handful of fresh coriander leaves, chopped
Instructions
- Transfer rice flakes to a bowl. Soak them in approximately 1 cup of water for 1 – 2 minutes. Be gentle to avoid breaking the flakes.
- Discard the water. Transfer rice flakes to a colander. Let the water drain thoroughly.
- Add turmeric powder. Mix nicely to coat each piece of rice flake with it.
- Heat half of the oil in a kadhai over medium heat. Once oil is hot, add diced potatoes, fry and cook them till fully cooked. Transfer them to a plate and keep aside.
- Heat remaining oil in the same kadhai. Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chilli, and curry leaves. Fry for 1 – 2 minutes.
- Next add onion and fry until they turn translucent.
- Add the soaked poha to the kadhai along with fried potato, salt and sugar. Gently toss it until the poha is evenly coated with the spices. Be careful not to make it mushy.
- Now, add lemon juice, and chopped coriander leaves. Turn off the heat.
- Let kanda poha sit covered for 2 – 3 minutes for rice flakes to absorb all the flavour. Garnish with fresh coriander leaves.
- Serve Kanda Poha hot with a wedge of lemon for that extra tangy kick.
Recipe Notes:
- Kanda Poha is mild to medium spicy with a balanced flavour of sweet, savoury and sourness. Hence, do not add too many green chillies in it.
- You can add green peas also to the kanda poha.
- Ensure to dice the potatoes into small cubes.
Aditi says
Tried it and it turned out exactly like how my Marathi neighbour makes. Thanks
Hina Gujral says
Your feedback made my day. Thank You!