kanda poha or onion poha recipe, how to make kanda poha | kanda pohe

kanda poha, onion poha

kanda poha or onion poha is a popular maharashtrian breakfast recipe. i have grown up having poha as breakfast apart from idlidosa and upma. my mom used to make poha often for breakfast or for brunch. either it used to be made with onions or potato or both with onions and potato.

poha is the maharashtrian word for flattened or beaten rice and kanda means onions. hence the term kanda poha or kanda pohe (pohe being plural of poha).

this is a light breakfast which is easy and quick to prepare. nowadays, i prefer to use red poha instead of white poha for health benefits. although red rice or brown rice still has to appear on the dining table.

this recipe is made in red poha or red flattened rice. you can make this recipe with white poha also.

red poha

red poha or red flattened rice

when making poha after rinsing them well,  press a grain and if it gets crushed/mashed easily then it is be soft enough to be cooked or otherwise if it is dry and does not get mashed easily then sprinkle little water over it and mix well.  i usually rinse the poha in a strainer or colander under running water and don’t soak them in water. rinsing the poha grains softens them easily.

you can also add boiled peas or grated carrot when making this onion poha recipe. i have also added grated coconut in the poha but this is optional.

i make a lot of recipes with poha for breakfast or evening snacks but i never get time to take pictures. few poha recipes posted on the blog are poha dosapoha chivdakanda batata poha and batata/potato poha.

kanda poha or onion poha recipe

if you are looking for more maharashtrian recipes then do check misal pav, ukadiche modak, kothimbir vadi, shankarpali recipe, puran poli, shrikhand and jowar roti recipe.

onion poha or kanda poha recipe below:

4.6 from 16 reviews
kanda poha or onion poha
kanda poha or onion poha - popular maharashtrian breakfast recipe made from red or white poha.
RECIPE TYPE: breakfast, snacks
CUISINE: maharashtrian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 cups poha - red or white beaten rice or flattened rice
  • 1 large onion, finely chopped
  • ¼ tsp turmeric powder
  • 1 tsp mustard seeds
  • 2 or 2.5 tbsp peanuts
  • 10-12 curry leaves
  • 1 green chilli,chopped
  • 1 tsp sugar or as required
  • 1 or 1.5 tbsp oil
  • salt as required
  1. rinse the poha in water till they soften.
  2. they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
  3. now add sugar, salt and turmeric powder to the poha and gently mix.
  4. dry roast the peanuts in a pan till they become crunchy.
  5. heat oil in the same pan.
  6. crackle the mustard seeds first.
  7. then add onions and saute them till they become translucent.
  8. add curry leaves and green chilies.
  9. saute for half a minute.
  10. add the roasted peanuts and stir.
  11. add the poha and stir.
  12. cover and steam the poha for 2-3 minutes on a low flame.
  13. when cooking check after 1 or 1.5 minutes and give a stir again.
  14. switch off the fire and let the poha remain covered for 1-2 minutes.
  15. remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.
  16. give a gentle stir and serve kanda poha or onion poha hot with tea.

{ 49 Responses }

  1. fizza khan says

    I just love ur recipes…its u who is responsible for transforming me into a better cook…thanks….

  2. sam says

    I am from andhrapradesh. We call this dish as ” atukula pulihora”. But along with mustard seeds we also add chena dal and urad dal(small quantity).That’s the only difference.We call poha as “atukulu”. I am fan of this dish.

  3. F says

    Will thin poha work for this? Or is there another recipe so I can use my thin poha? That is the only poha I have.

  4. bhagyashree says

    I always open your site when looking for a recipe, even ignoring the famous chef recipes..yours are more of a regular cooking genre :) I have a question- while mixing salt, sugar and haldi to washed poha, will it be bad if the grains break and get mashed?

    • says

      thanks bhagyashree. glad to know. the poha grains should not mash. so mix very gently with your hands. otherwise if the grains are mashed then poha will become mushy or lumpy and the grains won’t be separate.

  5. Ankit Garg says

    I am probably the worst cook to have ever walked the face of earth, but even I was able to cook an above average dish using this recipie.

    I wanted to do something good for my friend (he daily cooks dinner for me :-P) and decided to try my hands on making poha. The best part is that OUTPUT was rated 8/10 by the friend.

    Awesome Bro!!!!

    • says

      thanks ankit. good to know that you manage to make good poha for your friend. it was a sweet gesture from your side to your friend. with practice you will become a good cook. keep trying more recipes.

  6. Swarnava Maitra says

    I have followed the recipe perfectly, but somehow the poha does not come out the way it should, free and dry. It comes out sticky and clumpy. Am I doing anything wrong?

    • says

      swarnava, it is because there must be some water in the poha. you don’t need to rinse the poha thoroughly. just once or twice is enough and with light hands stirring. not the way we wash rice or dal. the poha has to be handled very gently while washing and then you have to drain the water very well. otherwise if there is some water it will become sticky and clumpy. rough handling of poha while washing will break it.

      • says

        O. I should have read the comments section at first.
        Well, Mushy poah for me today. Will try again tomorrow.

        • says

          if you drain the poha well and not rinse it too much, then mushiness won’t be there. just rinsing once or twice is enough. happy cooking for the next time.

  7. Banu H says

    Loved this Poha Recipe along with easy Tips. I had a non recipe related questions. I loved your chai mug and the bowl. Can you please tell me where you got them. :))

  8. Seems says

    i have tried poha by adding some veggies like cabbage, capsicum &chukandar after cutting them into small pieces and frying them for just two monikers .it is even more tasty if served with little curd over it

  9. says

    this is aregular breakfast option these days for me.. though i make the maharashtrain style poha in white poha.. with brown i make it in south indian style wher ei add coconut… i have clicked pics yet to write the post properly..:)