Kanda Poha

This classic Maharashtrian breakfast is made by sautéing pressed rice with onions, boiled potatoes and mild spices. This recipe has featured on the show Khanakhazana.

By Sanjeev Kapoor 22 Nov 2017 in Recipes Course

New Update

Main Ingredients	Pressed rice (poha), Onions
Cuisine	Maharashtrian
Course	Snacks and Starters
Prep Time	6-10 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Kanda Poha

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

Method

Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.
Heat oil in a non-stick pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté.
Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha.
Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.

Nutrition Info

Calories	2373
Carbohydrates	375.4
Protein	33.3
Fat	82.3
Other Fiber	Fiber- 10.9gm

#Asafoetida #Curry leaves #Fresh coriander leaves #Green chillies #Lemon juice #Mustard seeds #Oil #Onions #Potato #Pressed rice (poha) #Salt #Sugar #Turmeric powder