Flattened rice or beaten rice also called poha, pohe or paua. Puha is the easily digestible form of raw rice. Poha is very popular across the all parts of India. The best part of this poha is they swell whenever added into hot or cold liquid, as they absorb the liquid. Because of this characteristics after soaking they become very soft and they will get cooked quickly.

Kanda pohaor onion poha is the popular recipe of Maharashtra. Kanda poha is the perfect Sunday special breakfast or evening snack with tea. My mother is used to prepare poha for brunch or breakfast. You can prepare poha with either onion or potatoes. You can also prepare it with combination of both.

Kanda poha is simple yet flavorful recipe. You can add cashews, raisins, peanuts, pomegranate, chopped onion or tomatoes, sev, spicy bundi as a topping. You can also add grated carrot, beetroot or fresh coconut.

The most important part while preparing kanda poha is soaking of poha. I used to rinse them under running water in a strainer. Do not soak them in water otherwise they will absorbs access water and become sticky and watery.

If you are health conscious person then you can prepare same kanda poha recipe with red poha ( red flatten rice ) for health benefits.

Kanda Poha

Step-by-Step Kanda Poha – Onion Poha Recipe :Step 1 : Place poha in a sieve and hold it under running water for few seconds.

Kanda Poha

Step 2 : Toss well to drain out all excess water. Keep it aside at least for 10 mins on wired rack.

Kanda Poha

Step 3 : Gently toss it and separate them from each other. Keep it aside.

Kanda Poha

Step 4 : Meanwhile fine chop the onion and green chilies.

Step 5 : Heat the oil in a pan.

Kanda Poha

Step 6 : Add mustard seeds when oil is medium hot.

Kanda Poha

Step 7 : When mustard seeds start to splutter add cumin seeds.

Kanda Poha

Step 8 : When cumin seeds start to crackle add roasted peanuts.

Kanda Poha

Step 9 : Saute for a minute. Add cashews. ( optional )

Kanda Poha

Step 10 : Saute for 30 seconds and add curry leaves and chopped green chilies.

Kanda Poha

Step 11 : Saute for a while and add onion.

Kanda Poha

Step 12 : Saute for 2 – 3 minutes, add turmeric powder and mix well.

Kanda Poha

Step 13 : Add poha and mix well.

Kanda Poha

Step 14 : Add salt and sugar and mix well.

Kanda Poha

Step 15 : Cover the pan and allow it to cook for 10 minutes on slow flame.

Step 16 : Turn off the flame. Gently mix well.

Step 17 : Add lemon juice and coriander leaves and mix well. Here your kanda poha is ready to serve.

Step 18 : Garnish kanda poha with cashews, rasinschopped onion, pomogranet seeds, sev or chopped tomatoes.

Kanda Poha
 
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Kanda poha is the popular recipe of Maharashtra. Kanda poha is the perfect Sunday special breakfast or evening snack with tea.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4 - 5
Ingredients
  • 4 cup poha (beaten rice flakes)
  • 2 medium size onion (fine chopped or thin slices)
  • 3-4 medium spicy green chilis (fine chopped)
  • 8-10 curry leaves
  • ¼ cup roasted peanuts
  • 1 tbsp cashew
  • 1 tbsp raisin
  • 3-4 tbsp oil
  • ½ tsp mustard seeds (rai)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp turmeric powder (haldi)
  • 1 - 2 tbsp sugar according to taste (chini)
  • 1 tbsp lemon juice according to taste
  • Salt according to taste (approx 1tsp)
For Garnishing
  • Fine chopped coriander
  • Pomegranate seeds (anar dana) (optional)
  • Sev (optional)
  • Fine chopped onion (optional)
  • Fine chopped tomato (optional)
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Place poha in a sieve and hold it under running water for few seconds.
  2. Toss well to drain out all excess water. Keep it aside at least for 10 mins on wired rack.
  3. Gently toss it and separate them from each other. Keep it aside.
  4. Meanwhile fine chop the onion and green chilies.
  5. Heat the oil in a pan.
  6. Add mustard seeds when oil is medium hot.
  7. When mustard seeds start to splutter add cumin seeds.
  8. When cumin seeds start to crackle add roasted peanuts.
  9. Saute for a minute. Add cashews. ( optional )
  10. Saute for 30 seconds and add curry leaves and chopped green chilies.
  11. Saute for a while and add onion.
  12. Saute for 2 – 3 minutes, add turmeric powder and mix well.
  13. Add poha and mix well.
  14. Add salt and sugar and mix well.
  15. Cover the pan and allow it to cook for 10 minutes on slow flame.
  16. Turn off the flame. Gently mix well.
  17. Add lemon juice and coriander leaves and mix well. Here your kanda poha is ready to serve.
  18. Garnish kanda poha with cashews, rasinschopped onion, pomogranet seeds, sev or chopped tomatoes.
  19. Serve warm with tea of coffee.