Maharashtrian Kanda Poha Recipe
A quintessential breakfast or tea-time snack, Maharashtrian Kanda Poha (also known as Pohe) is a flavorful, light, and satisfying dish made from flattened rice. Tossed with caramelized onions, green chilies, peanuts, and a hint of lemon, Kanda Poha is a versatile dish that can be made mild or spicy to suit your preferences. Perfectly paired with crispy samosas and a warm cup of Ginger Cardamom Chai, this Maharashtrian delight brings together all the elements of a hearty yet light meal, ideal for starting your day or enjoying with a cup of tea.
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2-3
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened Rice) | 300 grams |
| Onion | 1, finely chopped |
| Green Chilies | 1, split in half |
| Curry Leaves | 6 (optional) |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Oil | 2 tablespoons |
| Sugar | 1 teaspoon |
| Roasted Peanuts (Moongphali) | 1 tablespoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | 2 tablespoons, chopped (for garnish) |
| Lemon | 1, juiced |
Instructions
-
Prepare Poha:
Begin by washing the poha (flattened rice) thoroughly under cold water. Once washed, let it drain in a sieve for a few minutes. The key is to ensure the poha is damp but not soggy when added to the pan. -
Sauté Spices:
Heat the oil in a large shallow pan over medium heat. Once the oil is hot, add the cumin seeds. When they splutter, add the split green chilies, roasted peanuts, and curry leaves (if using). Stir briefly to release their aromas. -
Cook Onions:
Add the chopped onions to the pan and sauté them until they turn light pink and begin to brown slightly. This step brings out the sweetness in the onions, balancing the flavors of the dish. -
Combine Poha:
Once the onions are cooked, add the damp poha to the pan. Stir gently to mix the poha with the onions and spices. Season with salt and add the sugar, which enhances the flavor while balancing the spiciness. Stir in the chopped coriander leaves for a fresh burst of flavor. -
Simmer and Serve:
Squeeze the juice of one lemon over the poha and mix everything together. Lower the heat, cover the pan, and let it simmer for 2-3 minutes, allowing the poha to absorb all the flavors. Turn off the heat and let it sit for a minute before serving. -
Serving Suggestion:
Serve your Maharashtrian Kanda Poha hot, garnished with additional coriander leaves if desired. It pairs wonderfully with crispy samosas and a fragrant cup of Ginger Cardamom Chai for a truly delightful meal.
Tips for a Perfect Kanda Poha:
- Poha Texture: Ensure the poha is not too dry before cooking; it should be moist enough to absorb the flavors but not soggy.
- Adjust Spices: You can adjust the spiciness by increasing or reducing the amount of green chilies based on your preference.
- Curry Leaves: Though optional, curry leaves add an authentic touch to the dish and contribute a distinctive flavor. If unavailable, you can skip them.
This simple yet flavorful Maharashtrian Kanda Poha recipe is perfect for busy mornings or a quick snack, offering a balance of textures and flavors in every bite. Enjoy it as part of a traditional Maharashtrian breakfast or a light meal throughout the day!
