Poha is Flattened rice (also called beaten rice), is a dehusked rice which is flattened into flat light dry flakes. Kanda Poha is a mouth watering and tummy filling breakfast which is derived from Maharashtrian cuisine and make with beaten rice. It is not only famous in Maharashtra State of India, but now is famous all over India and it is also a popular Mumbai Street Foods. There are two types of Poha available in market, one is thick which is used to make Kanda Poha and other one is thin used for making Farsans(evening snacks).
My Recipe of Kanda Poha is really quick and easy to make. The ingredients used in making it are easily available in every Indian household pantry and every Indian household has its own way of preparing it. Kanda Poha is usually served for breakfast or even as snack and served with Masala chai, and loved by all of India. It main ingredients consists of flattened rice with onions and peanuts.
- Poha (use thick poha) – Half a Kg.
- Peanuts – One Cup. Soaked in water for one hour.
- Onion – 3 medium sized. Finely chopped.
- Haldi (Tumeric) powder – 1 tsp.
- Salt to taste.
- Cooking Oil – 4 tbs.
- Freshly Grated Coconut – One and a half cup.
- Shev or Aloo Bhujia (Indian Farsan or snacks) – One cup.
- Fresh Dhaniya (Coriander) leaves – a small bunch. Cleaned and finely chopped.
- Fresh lime juice – 3 tbs.
- Green Chilli – 4 pieces. Finely chopped.
- Kadipatta (Curry Leves) – 10 to 12 leaves.
- Jeera (Cummin) seeds – 1 tbs.
- Rai (Mustard) seeds – 1 tbs.
- Take the poha in a large mixing bowl. Gently rinse it with water once or twice. Drain all the water completely. Add half tsp of salt and half tsp of haldi powder to it and very gently mix it well. Keep it aside for atleast 15 minutes.
- Take a large Kadai or Wok. Add cooking oil and heat it up.
- Once the oil is heated up, add rai seeds and allow it to crackle. Then add jeera seeds and allow it to crackle.
- Add kadipatta in to the hot oil and stir it for 2 to 4 seconds.
- Add finely chopped green chilli and mix it well for a minute or two.
- Add finely chopped onion in to the kadai and mix it well. Cook the onion on high flame until it becomes translucent.
- Add soaked peanuts in to the kadai. Mix it well with onions. Cook the peanuts for 2 to 4 minutes on high flame.
- Add salt to taste and remaining haldi powder in to the kadai. Mix them well and keep stiring for anothr 2 to 4 minutes on high flame.
- Then reduce the flame to low.
- Add washed and salted/haldi poha in to the hot kadai. Mix it well. Keep stiring it gently on low flame to prevent poha from breaking and getting sticky. Add half small cup water in to the kadai and mix it well with poha.
- Cover the kadai with a tight lid and allow it to cook for 3 to 5 minutes on low flame.
- Add half the quantity of grated coconut in to the kadai and mix it well with poha.
- Again cover the kadai with a lid and allow it to cook for another 2 minutes on low flame.
- Add half the quantity of freshly chopped coriander leaves in to the kadai. Mix it well with poha and cover the lid of kadai.
- Turn off the flame. Add one tbs of lime juice in to the kadai and mix it well. Leave the kadai covered with lid for another 5 mintues.
- Delicious Kanda Poha is ready.
- Kanda Poha can be served in two ways.
- First way, my preference, is to serve hot Kanda Poha on a plate, garnish it with freshly grated coconut and freshly chopped coriander leaves along with lime.
- Second way, is to serve hot Kanda Poha on a plate, garnish it with Sev or Aloo Bhujia and freshly chopped coriander leaves along with lime.
- Kanda Poha is delicious any ways you serve it.
- Enjoy Eating.