Kanda Poha

By Poonam Kaur Recipies 531
  • Prep Time 6-10 Mins
  • Cook Time 16-20 Mins
  • Ready In 22-30 Mins

A plate of piping hot poha or pohe is one of the best Maharashtrian breakfasts ever. Made with pressed rice, boiled potatoes and plenty of onions sauteed with a simple tempering of mustard seeds, turmeric, green chillies and jeera, finished off with a sprinkling of fresh coriander. This kanda poha recipe is testimony to the fact that the simplest things in life are often the best. Kande pohe is my go to option when I am craving a quick, fuss free and nutritious breakfast.


    • Pressed rice (poha) thick variety 400 grams
    • Onions chopped 3 medium
    • Salt to taste
    • Sugar 1/2 teaspoon
    • Oil 5 tablespoons
    • Mustard seeds 1 teaspoon
    • Asafoetida a pinch
    • Curry leaves 6-7
    • Green chillies chopped 6-7
    • Turmeric powder 1/2 teaspoon
    • Potato boiled 1 inch pieces 1 medium
    • Lemon juice 1 teaspoon
    • Fresh coriander leaves chopped 2 tablespoons

Step by Step method

    • Step 1.To make the poha recipe, clean and wash the rice flakes in a sieve in enough water and keep aside.
    • Step 2.Heat the oil in a deep non-sick pan, add the peanuts and sauté on a medium flame for 2 minutes.
    • Step 3.Add the mustard seeds, cumin seeds, curry leaves, green chillies, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
    • Step 4.Add the turmeric powder, rice flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    • Step 5.Place equal portions of poha on 4 plates, garnish each plate with 2 tsp of coconut, 1 tsp of sev and 1 tsp of coriander evenly over it.
    • Step 6.Serve the poha immediately with lemon wedges.
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