poha recipe with step by step photos – kanda poha is an easy, delicious and a popular maharashtrian breakfast recipe.
i have grown up having poha for breakfast apart from idli, dosa 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).
poha is a light breakfast which is easy and quick to prepare and taste good too.
tips for making poha recipe
- 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. 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 poha recipe. this makes this dish more healthy and nutritious.
- i have also added grated coconut in the poha but this is optional.
- i use both red and white poha to make kanda poha. i have updated this post with step by step pics, where the poha is made with white poha but the final pics have the poha made with red poha.
if you are looking for more poha recipes then do check
poha recipe
INGREDIENTS FOR poha recipe
- 1.5 cups thick poha - red or white beaten rice or flattened rice
- 1 large onion - finely chopped (kanda or pyaaz)
- ¼ teaspoon turmeric powder (haldi)
- 1 teaspoon mustard seeds (rai)
- 2 or 2.5 tablespoon peanuts (moongphali)
- 10 to 12 curry leaves (kadi patta)
- 1 green chilli (hari mirch), chopped
- 1 teaspoon sugar or as required
- 1 or 1.5 tablespoon oil
- salt as required
HOW TO MAKE poha recipe
preparation for poha recipe
- rinse the poha in water till they soften.
- they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
- now add sugar, salt and turmeric powder to the poha and gently mix.
- dry roast the peanuts in a pan till they become crunchy.
making poha recipe
- heat oil in the same pan.
- crackle the mustard seeds first.
- then add onions and saute them till they become translucent.
- add curry leaves and green chilies. saute for half a minute.
- add the roasted peanuts and stir.
- add the poha and stir.
- cover and steam the poha for 2-3 minutes on a low flame.
- when cooking check after 1 or 1.5 minutes and give a stir again.
- switch off the fire and let the kanda poha remain covered for 1-2 minutes.
- remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut on poha.
- give a gentle stir and serve kanda poha hot with tea.
preparation for making poha recipe
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. keep aside.
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.
making poha recipe
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.
12. cover and steam the poha for 2 to 3 minutes on a low flame.
13. when the poha is cooking check after 1 or 1.5 minutes and give a stir again. again close the pan and let it cook.
14. switch off the fire and let the kanda poha remain covered for 1 to 2 minutes.
15. remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.
give a gentle stir and serve kanda poha hot with tea.
This is a delicious and well explained recipe. Ive been making it for years now and turns out perfectly. Thank you for putting it here.
Welcome Nisreen. Thanks for your positive feedback on kanda poha recipe.
Made Poha this morning using ur recipe, it turned out perfect.!Thank o
Welcome Pricilla.
Dear Dassana Ji, my wife ‘ordered me’, to make one cup of cold, wet, poha, without potatoes. (She hates potatoes…). Then she rolled over, and went back to sleep …… since it is a Sunday, and her only day of rest.
But, it is minus 7 oC ouside, and dreary snow on the landscape, and my toes were getting frozen, so I decided to make your hot kanda kandey pohe’. I’m glad, I did, for the hot pohey felt good.
If you will indulge me, I made a few modifications ….
I used salted, pre-roasted peanuts, which I crushed coarsely, with a rolling pin.
Also I put in a pinch of Aamti or sambhaar powder, ( I forget which – ) … for ‘good luck’ …..
I also used coconut oil and a dollop of coconut paste for the ‘salutations’ to some konkani gods,
also I put a small pinch of urad dal and jeera for part of the tadka. This is out of habit. Also I forgot to add turmeric, so the yellow color was missing, but it is so dark, here until 10 am, that I did not even notice the lack of color.
My wife liked it, nevertheless, so I am off the hook …. until tomorrow.
Best Seasons wishes for the Christmas, Hannukkah, KrishnaJayanti, Buddhastami, and Eid. Keep up the good work, and a good sense of humour.
Welcome Vidwan. Seasons greetings to you and your wife also. Glad to read your sweet and humorous comment. Good to know the variations you did to kanda poha. I hope you will be blessed with more cooking skills and will make more people laugh with your humour.
Brilliant recipe
To the point
Came out perfect when I made it.
Thank you 😊
thanks sejal for the positive feedback in kanda poha recipe. glad you liked it.
ITried this today for breakfast. It was tasty, perfect poha recipe. Thanks
Welcome Lata
Made Poha for the first time by seeing this simple recipe and it wasn’t that bad. Thanks a lot.
Welcome Shiva
I always make poha. But myhusband complaint about texture and taste, than I tried your recipe ahd he loved it. Thank you so much for tasty recipe
thats nice to know falguni. thanks for the feedback.
Ooh thank you I did it thank you so much for your help you are awesome….
Welcome Ajay. Thanks for your kind words.
Hi Dassana,
Thank you for all wonderful recipes. I learnt many cooking dishes from your blog. Instructions are easy to follow and recipes are just WOWW.
I have small doubt about thick poha. I made kanda poha using thick poha. It became crunchy instead of soft. I know I did not soak it properly. Can you please help me , how to soak thick poha!
Thanks.
thanks dipti. i don’t soak thick poha. i take them in a strainer or colander. then i rinse them twice or thrice in running water and gently swirl the poha flakes with hands while they are getting rinsed. this way they absorb the water and become soft but not mushy. keep them in the colander only as the excess water then drains off from it.
My poha recipe becomes mushy and salt less most of the times…I have lost confidence cooking it !!
using a colander or strainer, just rinse once or twice. drain the water very well. for salt, you can always add more salt later if the salt is less.
amazing recipe.I try ??its very tasty? Thanks for the recipe ??????
thanks simran for this feedback.
Very nice cooking details for Poha.
Poha came out to be fantastic!
Thanks!
welcome and thankyou so much nalsad 🙂