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Easy and Healthy Vegetable Poha Recipe

Flavorful Kandha Poha Recipe

Kandha Poha, a popular Maharashtrian breakfast dish, is a quick and easy meal that's both nutritious and delicious.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Kanda Poha, Poha Recipe
Servings: 4
Author: Chef Yogi

Ingredients

For the Poha:

  • 1 ½ cups poha flattened rice
  • Water for soaking

For the Tempering

  • 1 tbsp vegetable oil
  • 1 tbsp raw peanuts
  • 1/8 tsp cumin seeds
  • 1/8 tsp mustard seeds
  • 1 small red onion finely chopped
  • 1 green chili finely chopped
  • 1 sprig curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp sugar

For Garnish:

  • 1 tbsp fresh coriander leaves chopped
  • Sev optional
  • Lemon wedges optional

Instructions

  • Soak the poha: Rinse the poha in a colander under running water for about 5 minutes. Drain completely and set aside for 10 minutes to allow it to soften.
    Rinsing poha in colander
  • Prepare the tempering: Heat oil in a large wok or kadai over medium heat. Add peanuts and fry for 1 minute until golden brown. R
    Frying peanuts in oil
  • Remove with a slotted spoon and set aside.
    Removing peanuts with spoon
  • Temper the spices: In the same oil, add mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds.
    Spices crackling in oil
  • Sauté the aromatics: Add chopped onion, green chili, and curry leaves. Sauté for 3-4 minutes until the onions turn translucent.
    Sautéing onions and aromatics
  • Add spices: Stir in turmeric powder, salt, and sugar. Cook for another minute to remove the raw aroma of the turmeric.
    Adding spices to onions
  • Combine with poha: Reduce heat to low and add the soaked poha. Gently fold it into the spice mixture, being careful not to break the delicate flakes.
    Folding poha into spices
  • Cook the poha: Increase heat to medium-low and cook for 3-4 minutes, stirring occasionally. The poha should be light and fluffy.
    Cooking poha in wok
  • Finish the dish: Add the reserved fried peanuts and chopped coriander leaves. Mix gently to combine.
    Adding peanuts coriander poha
  • Serve: Serve hot topped with crunchy fresh onion, seve and a dash of lemon juice
    Crunchy onion salad garnish

Notes

For best results, use a medium-thick variety of poha like Tata Sampann.
Adjust the soaking time based on the thickness of your poha. Thicker varieties may need longer soaking.
You can add vegetables like grated carrots or peas for extra nutrition.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a sprinkle of water.
Enjoy your homemade Kandha Poha, a perfect blend of textures and flavors that's sure to kickstart your day on a delicious note!
Tried this recipe?Let us know how it was!