Kanda Poha (Onion Poha)

 

Poha or pohay is an Indian recipe which popular in the Indian state of Maharashtra, Madhya Pradesh, Telangana, Karnataka and Gujarat. Indori Pohay tends to be spicy.  Pohe Originated from Maharashtra (Called Kanda Poha). It is also often served with an extremely spicy curry, locally called ‘usal’. Pohay with tarri is a relished dish in the Maharashtra state.

 

Pohay is made of processed flattened rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-patta). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants.

 

 

Kanda Poha or Onion Poha is very tasty and quick recipe which is good option in breakfast or as snack. Kanda Poha is a snack made from flattened rice, you can use red or white any variety of poha to prepare this dish. Personally I prefer white thick variety of poha which most likely in my family and always served with tea or coffee as breakfast meal.

 

Here you can check more poha recipes which are available in my space: Usal Poha, Vegetable Poha, Kasuri Aloo Kebab.

 

What we needed to prepare kanda poha at home:

2 Cups Pressed Rice/ Poha

3 Medium Sized Onions, Sliced

1 Medium Sized Boiled Potato, Diced

2-3 Green Chilies, Chopped

1/2 Tsp. Turmeric Powder

Salt to taste

1/2 Tsp. Sugar

4 Tbsps. Oil

1 Tsp. Mustard Seeds

1/4 Tsp. Asafoetida

Few Curry Leaves

Half Lemon

Fresh Coriander Leaves, Chopped for garnishing

 

How to prepare kanda poha or pohay at home:

Wash and drain the water from the poha, Poha should be moist and keep aside. Heat the oil in a non-stick pan, add mustard seeds, asafoetida, curry leaves and green chilies and saute for half a minute. Now add sliced onions and continue to saute. Add turmeric powder, salt, sugar, potatoes and saute for two minutes more. Add poha and mix well. Cook till poha is mixed well and add lemon juice and mix well. Garnish with coriander leaves and serve hot poha with tea or coffee.

 

 

 

4.63 from 8 votes
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Kanda Poha (Onion Poha)

Kanda Poha is a popular snack from Maharastrian cuisine made from flattened rice, onion and spices. 

Course Breakfast, Snack
Cuisine Indian, Maharastrian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 2 Cups Pressed Rice/ White Poha
  • 3 Medium Sized Onions, Sliced
  • 1 Medium Sized Boiled Potato, Diced
  • 2-3 Green Chilies, Chopped
  • Salt to Taste
  • 1/2 Tsp. Turmeric Powdeer
  • 1/2 Tsp. Sugar
  • 4 Tbsps. Oil
  • Few Curry Leaves
  • Pinch of Asafoetida
  • Half Lemon Juice
  • Green Coriander, Chopped for Garnishing

Instructions

  1. Wash and drain the water from the poha, Poha should be moist and keep aside.

  2. Heat the oil in a non-stick pan, add mustard seeds, asafoetida, curry leaves and green chilies and saute for half a minute.

  3. Now add sliced onions and continue to saute. Add turmeric powder, salt, sugar, potatoes and saute for two minutes more.

  4. Add poha and mix well. Cook till poha is mixed well and add lemon juice and mix well. 

  5. Garnish with coriander leaves and serve hot poha with tea or coffee.

 

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14 thoughts on “Kanda Poha (Onion Poha)”

  1. We use potato to make the batate pohay as we don’t use onion. It is so quick to put together. Your post reminds me to make it again soon.

  2. Kanda poha is my favorite breakfast dish and you have made it just perfect. I need a cup of tea to finish it.

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