Kanda Pohe or Onion Poha recipe, How to make Kanda Poha

Kanda poha makes an easy and super quick breakfast dish. I have grown up having poha as breakfast apart from upma, uttapam and idli. My mom used to make poha for breakfast, either with onions or potato or both. You can also add boiled peas or grated carrot to this poha recipe.

Kanda is the Maharashtrian word for onion and poha is a word for flatten or beaten rice; hence the term kanda poha or kanda pohe.

The trick to make the best kanda pohe is; selecting and soaking the poha right way. When making poha after rinsing them well, soak it for 1-2 minute. Press a grain and if it gets crushed or mashed easily then it is ready to be drained or otherwise if it is dry and does not get mashed easily then soak it for 1 more minute. After draining the poha, I usually keep it covered for 8-10 minutes. This makes the poha grains softer

Step by step Kanda Poha recipe below:

1. Rinse 2 cups poha and soak it in enough water for 1-2 minutes till they soften.
   
2. The poha should loose its crunchiness and when you press it between your fingers, it should easily get crushed or mashed.
   
3. Drain all the excess water and cover the container for about 8-10 minutes.
   
4. Meanwhile finely chop an onion.
5. Heat oil in a pan. Add the 2 tbsp. peanuts and fry till they are crunchy. Remove and keep it aside.
   
6. In the same oil, add ¼ tsp mustard seeds and crackle it. Then add ¼ tsp cumin seeds and let it splutter.
7. Add 1 chopped onion and saute till they become translucent.
   
8. Add 5-6 curry leaves and 1 chopped green chili. Saute for half a minute.
   
9. Add ¼ tsp turmeric powder and mix.
   
10. By this time, the poha is resting for about 8 minutes. Add the poha and stir.
    
11. Add salt and sugar as per taste. Cover and steam the poha for 2 minutes and give a stir again.
12. Switch off the fire and let the poha remain covered for about a minute.
13. Lastly add 1 tsp lemon juice, peanuts and chopped coriander leaves.
    
14. Give a gentle stir and serve kanda poha or onion poha.
    

If you are looking for more poha recipe, then do check poha chivda, kanda batata poha and aloo poha.

Kanda Poha or Onion Poha recipe below:

Kanda Pohe or Onion Poha Prep time Cook time Total 8 min 10 min 18 min Popular Maharashtrian breakfast recipe made from beaten rice AUTHOR: Monali RECIPE TYPE: Breakfast, snacks CUISINE: Indian, Maharashtrian SERVES: 3 INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 cups white poha (beaten rice or flatten rice) 1 large onion, finely chopped 1 green chili, finely chopped 5-6 curry leaves 2 tbsp. peanuts 1 tsp sugar or as required ¼ tsp mustard seeds ¼ tsp cumin seeds ¼ tsp turmeric powder 1 tsp lemon juice 1 tbsp. grated coconut, fresh or frozen 1 tbsp. chopped coriander leaves 1 to 1.5 tbsp oil Salt as required DIRECTION Rinse the poha twice and soak it in enough water for 1-2 minutes till they soften. The poha should loose its crunchiness and when you press it between your fingers, it should easily get crushed or mashed. Drain all the excess water and cover the container for about 8-10 minutes. Meanwhile finely chop a large onion Heat oil in a pan. Add the peanuts and fry till they are crunchy. Remove and keep it aside. In the same oil, add mustard seeds and crackle it. Then add cumin seeds and let it splutter. Add chopped onion and saute till they become translucent. Add curry leaves and green chilies. Saute for half a minute. Add turmeric powder and mix. By this time the poha is resting for about 8 minutes. Add the poha and stir. Add salt and sugar. Cover and stem the poha for 2 minutes and give a stir again. Switch off the fire and let the poha remain covered for about a minute. Lastly add lemon juice, peanuts and chopped coriander leaves. Give a gentle stir and serve kanda poha or onion poha. SERVING SUGGESTION Garnish the poha with grated coconut and coriander leaves. Serve hot with tea.