Chef-tested recipe
Soft flattened rice tempered with onion, peanuts, mustard seeds, curry leaves, turmeric, and lemon
Kanda poha is a familiar Maharashtrian breakfast in which thick flattened rice is rinsed just enough to soften, then folded through a fragrant onion tempering. The character comes from separate textures: soft poha, sweet onion, crisp peanuts, popping mustard seeds, fresh curry leaves, and a bright squeeze of lemon added away from the heat.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Cuisine
- Maharashtrian Indian
- Course
- Breakfast and brunch
- Cooking Method
- Rinsing, tempering, and gentle steaming
- Difficulty
- Easy
- Best Served With
- Plain yoghurt, masala chai, sliced banana, or a small bowl of seasonal fruit.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Fine colanderpaid link
- Wide sauté pan with lidpaid link
- Broad spatulapaid link
- Digital kitchen scalepaid link
- Measuring jugpaid link
Ingredients
For the poha
- Thick poha or flattened ricepaid link: 300 g
- Red onion: 180 g, finely chopped
- Raw peanutspaid link: 60 g
- Neutral cooking oilpaid link: 35 ml
- Black mustard seedspaid link: 5 g
- Cumin seedspaid link: 3 g
- Fresh curry leaves: 12
- Green chillies: 10 g, finely sliced
- Ground turmeric: 2 g
- Caster sugarpaid link: 4 g
- Fine sea saltpaid link: 6 g
- Water: 30 ml
For finishing
- Fresh lemon juice: 20 ml
- Fresh coriander leaves: 20 g, chopped
- Freshly grated coconut: 40 g
Preparation Overview
Place the poha in a fine colander. Rinse briefly under cool running water, turning it gently with your fingers, then drain thoroughly. Test one flake: it should bend without turning pasty. Finely chop the onion, slice the chillies, and measure every tempering ingredient before heating the pan.
Method
Heat 10 ml oil in a wide sauté pan over medium heat. Add the peanuts and fry for 3–4 minutes until crisp and lightly coloured. Lift them out and reserve.
Add the remaining oil. When hot, add the mustard seeds and cover loosely until they begin to pop.
Add the cumin seeds, curry leaves, and green chillies. Stir for 20–30 seconds until aromatic.
Add the onion and 2 g salt. Cook for 4–5 minutes until translucent and sweet but not browned.
Lower the heat. Add turmeric and stir for 10 seconds without scorching it.
Add the drained poha, remaining salt, sugar, and water. Fold gently until evenly yellow without crushing the flakes.
Cover and steam over low heat for 2 minutes. Turn off the heat and rest, covered, for 2 minutes.
Fold in the fried peanuts, lemon juice, and half the coriander.
Divide among warm bowls and finish with coconut and the remaining coriander.
Beginner Technique Notes
Use thick poha. Thin flakes can dissolve during rinsing and become sticky.
Rinse rather than soak. Properly softened poha remains separate when pressed between the fingers.
Let mustard seeds begin popping before adding the other aromatics; this removes their raw bitterness.
Fold with a broad spatula and minimal pressure so the rice flakes stay intact.
Tips and Variations
For classic kanda poha, keep onion as the main vegetable rather than loading the pan with mixed vegetables.
A small amount of sugar balances lemon and chilli; it should not make the dish taste sweet.
Fresh curry leaves are essential to the tempering. Dried leaves have much less fragrance.
If the poha seems dry, sprinkle in 15 ml additional water, cover for 1 minute, and reassess.
Serving Ideas
- Serve hot, with lemon wedges at the table. Keep the coconut and coriander light so the softened poha and onion remain visible.
Storage
Refrigerate in a covered container for up to 2 days. Reheat in a covered pan with 15 ml water over low heat. Freezing is not recommended because the rice flakes become brittle and dry.
Nutritional Value
Allergen Notes
Contains peanuts. Poha is naturally gluten-free, but check the package for cross-contact if preparing for someone with coeliac disease. Coconut is included.
Frequently Asked Questions
Why did my poha become mushy?
It was soaked too long, over-rinsed, or made with thin flakes.
Can the peanuts be omitted?
Yes. Replace them with roasted chickpeas only if tolerated, or leave the dish nut-free.
Is potato required in kanda poha?
No. Kanda means onion; potato is a common variation but not essential.
When should lemon be added?
Add it after cooking so its fresh acidity and aroma are preserved.
