🧅 Classic Kanda Poha Recipe

🧅 Classic Kanda Poha Recipe
A traditional Maharashtrian breakfast made with flattened rice, onions (kanda), and tempered spices — light, flavorful, and ready in minutes.

🧂 Ingredients (Serves 2–3)
1½ cups thick poha (flattened rice)

1 medium onion (finely chopped)

1–2 green chilies (slit or finely chopped)

½ tsp mustard seeds

1 tsp cumin seeds

1 sprig curry leaves

¼ tsp turmeric powder

Salt to taste

2 tbsp roasted peanuts

1 tbsp oil (preferably groundnut or sunflower)

Juice of ½ lemon

1–2 tbsp fresh coriander leaves (chopped)

1–2 tbsp grated fresh coconut (optional)

1 tsp sugar (optional, for balance)

🥣 Preparation
Step 1: Rinse the Poha
Place the poha in a sieve and rinse under cold water.

Gently fluff with fingers and let it sit for 5–7 minutes to soften.

Sprinkle a pinch of salt and turmeric on the poha and mix gently. Set aside.

Step 2: Prepare the Tempering
Heat oil in a pan or kadhai.

Add mustard seeds and let them splutter.

Add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds.

Add chopped onions and sauté until soft and translucent (not browned).

Add roasted peanuts and sauté for another 1–2 minutes.

Step 3: Add Poha & Finish
Add the softened poha to the pan and mix gently with the onion mixture.

Add sugar if using and adjust salt.

Cook on low flame for 2–3 minutes, stirring occasionally.

Turn off the heat and add lemon juice.

Garnish with chopped coriander and grated coconut.

🍽️ Serving Suggestions:
Serve hot with masala chai or buttermilk.

Optionally top with sev or boondi for crunch.

💡 Tips:
Use thick poha for best texture. Thin poha turns mushy quickly.

Always rinse poha gently and avoid soaking it.

Add boiled peas or grated carrots for variation.

☀️ Simple. Comforting. Timeless.
Welza Tip: Add a pinch of Welza Hing (asafoetida) while tempering for a subtle depth of flavor.