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.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- Maharashtrian Indian
The recipe
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Before you start
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 chilies, and measure every tempering ingredient before heating the pan.
Ingredients
For the poha
For finishing
Quantities change with servings; cooking times stay the same.
Equipment
- Fine colander paid link
- Wide sauté pan with lid paid link
- Broad spatula paid link
- Digital kitchen scale paid link
- Measuring jug paid link
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 colored. 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 chilies. 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.
Chef’s 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 chili; 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.
Serve with
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.
Nutrition per serving (estimated)
- 440 kcal
- Calories
- 10 g
- Protein
- 64 g
- Carbohydrates
- 17 g
- Fat
- 5 g
- Fibre
- 5 g
- Sugar
- 500 mg
- Sodium
Allergens
Contains peanuts. Poha is naturally gluten-free, but check the package for cross-contact if preparing for someone with celiac disease. Coconut is included.
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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.
