Kanda Poha Recipe (Onion Poha)
If there’s one ever-present breakfast dish in a Maharashtrian household, it has to be the Poha. Poha recipe with its few versions like Kanda Poha, Dadpe Pohe and Indori Poha – is the staple preparation with flattened rice, herbs and spices. This Kanda Poha recipe is a comforting and tasty Pohe made with onions, potatoes, peanuts plus the usual Indian spices and herbs. The recipe is naturally vegan and gluten-free.
About Poha
The word Poha (plural: pohe) refers to 2 things – the first one is the ingredient; flattened rice itself and the second one is the Poha recipe or the dish that is made with this particular ingredient.
Easy to remember, make and tastes fab. No confusions there, right?
As mentioned above, both the ingredient and dish are a super common feature in Maharashtra, as well as then neighboring Indian states of Madhya Pradesh, Gujarat and Goa too.
It even reaches the south in Karnataka and Telangana, north in Rajasthan and east in West Bengal and Odisha. The dish is also consumed as a snack in these states.
Table of Contents
In Maharashtra, the 2 customary variations of the Poha recipe are either made with onions or both onions and potatoes. Kanda Poha (with onions) and Kanda Batata Poha (with onions and potatoes) is what they are locally known as.
Here you’ll find the recipe featuring both onions and potatoes, which you can further modify as per what suits your taste buds.
About My Recipe
The Marathi word ‘kanda’ means onion and ‘poha’ is flattened rice or beaten rice. Hence, when in Maharashtra, you’ll be greeted by the terms Kanda Poha or Kanda Pohe.
This is one of the simple ways to bring in an extra element to the plain Poha recipe. I always add red onions which impart a sweetish taste to the dish. If you are not a fan of this variety of onions, use either white or yellow onions.
As I have mentioned above, I also add potatoes in my recipe. So, imagine flattened rice with both onions and potatoes.
Quite the double bonanza, a feast for your palate. Though you can omit adding potatoes if you prefer.
I also like the flavor of roasted peanuts and coconut in my version. So, I add peanuts always and coconut only when I have it in the kitchen.
This healthy and filling dish is also easy to digest. My perfect way of enjoying it is with a cup of hot tea as a satisfied morning meal.
Whatever way, the dish turns out to be a marvelous one. Super simple, yet flavorful and filling. There are multiple ways in which you can modify this recipe. Each family also has their special recipe.
Generally, it is either with potatoes, onions or both. I add sautéed potatoes, you can opt for boil or steam ones.
Some delicious regional variations with flattened rice that you must try are Batata Poha – a simple, homestyle version focusing mainly on potatoes, and Indori Poha – a unique and special preparation from Indore in Madhya Pradesh.
You can also try Chura Matar – a flavorful winter snack from Uttar Pradesh, and Aval Upma – a light and comforting breakfast dish from South India.
How to make Kanda Poha Recipe
Preparation
1. Pick 1.5 cups thick or medium-thick poha first. Rinse them in clean running water in a strainer or colander twice or thrice.
Rinsing in fresh clean water softens them as they absorb water.
Make sure not to overdo the rinsing. This will make them mushy and pasty.
2. Sprinkle ¼ teaspoon turmeric powder, 1 teaspoon sugar (or as required) and salt according to taste on the rinsed poha flakes.
3. Gently mix with your hands or with a spoon.
4. Dry roast 2 tablespoons peanuts in a heavy pan on medium-low heat until they become crunchy. Stir often for even cooking of the peanuts.
The peanuts should be roasted well and must not have any rawness in them. Roast till they become crunchy and have a few blisters on their skins.
Once they have roasted well enough, remove them from the pan and set aside in a plate.
Tip: If you like, you can also opt to pan-fry the peanuts in 1 tablespoon of oil.
Note: If you have nut allergy or do not like peanuts, simply choose to omit adding them. As a variation, you can also add cashews if you prefer.
Sauté Potatoes
5. Peel 1 medium to large size potato and chop into small cubes. In the same heavy kadai or pan, heat 2 to 2.5 tablespoons oil. Sauté the potatoes in medium hot oil.
Make sure to cut them in small cubes or else they will take more time to cook.
6. Sauté them until light golden and crisp. Stir them often while sautéing. Ensure that the potatoes are cooked soft and tender. They should not be undercooked.
7. Once the potatoes become light golden and crisp, remove them with a slotted spoon draining the extra oil. Keep aside with the roasted peanuts.
Sauté Spices & Onions
8. In the same kadai, there will be some oil left. Add ½ teaspoon mustard seeds to the hot oil. If there is no oil, add 1 tablespoon oil and heat it gently.
9. When the mustard seeds splutter, add ½ teaspoon cumin seeds.
10. When the cumin seeds splutter, add ⅓ cup finely chopped onions. Sauté the onions until they soften and become translucent.
11. Now, add 8 to 9 curry leaves (medium to large size), 1 teaspoon chopped green chilies and the roasted peanuts. Mix well on low heat.
Make Kanda Poha
12. Add the poha.
13. Mix gently with the rest of the ingredients.
14. Add the potatoes and mix very well. Cover the pan tightly with a lid and steam the poha for about 2 minutes on low heat. Remove the lid and check the taste. If required, add more salt and sugar.
Tip: When you add the potatoes, if the poha flakes look dry to you, sprinkle about 1 to 2 tablespoons of water all over. Stir to mix gently and cover the pan with lid and steam for 2 to 3 minutes on a low heat.
15. Garnish with 2 to 3 tablespoons chopped coriander leaves and 2 to 3 tablespoons grated fresh coconut (optional).
16. Mix gently.
Serving Suggestions
17. Serve Kanda Poha hot or warm with lemon wedges. The lemon juice has to be squeezed on poha before eating it.
Alternatively, you can also follow this method. When the poha recipe is cooked, drizzle about 1 to 2 teaspoons lemon juice on it. Mix well with the poha, garnish with grated coconut and coriander leaves and serve.
You can also top your poha with sev (fine fried gram flour vermicelli) or farsan/mixture if you like. Pair poha with Masala Chai or Ginger Tea if you like.
Expert Tips
- Type of Poha: I use both the white and red varieties to make this dish. So both the varieties can be used to make this recipe. But always use thick or medium-thick poha to make this breakfast dish. Thin poha will become a mush and pasty after rinsing and cooking.
- Poha Texture: After rinsing, press a beaten rice flake. It will easily crush or mash if it is soft enough. You can cook with this. If not, then it must be still dry. In this case, sprinkle little water on the flattened rice flakes and mix gently.
- Rinsing Poha: I usually use a colander or strainer to rinse the flattened rice flakes under running water and not soak them. Rinsing helps to soften the flakes easily. But take care not to rinse too much or soak them in water as this can make them mushy or lumpy.
- Vegetables: To make it healthier, add boiled peas, finely chopped capsicum and grated carrots or your preferred veggies. Steam, boil, sauté, pan-fry the vegetables accordingly before you add to your poha.
- Garnish: I garnish my recipe with coriander leaves and grated fresh coconut. While I would not suggest you to skip the coriander, you can give the coconut a miss. For some cruncy and crispy texture you could also opt to garnish or top with sev or farsan.
- Taste Preferences: If you don’t like the slight sweet taste in the dish, don’t add sugar. You can also squeeze some lemon juice on the dish before eating it or opt not to. For a spicy recipe, add more green chillies. If you like a bit of gingery taste, add about ½ teaspoon of finely chopped or minced ginger.
Poha, The Ingredient
Flattened rice, beaten rice or parched rice are different words that denote the ingredient Poha. It is made by first parboiling and then flattening the rice grains. This results in thin, crisp and dry rice flakes that can be easily broken or crumbled.
Poha in other Indian regional languages – pauwa (Hindi), paunva (Gujarati), chira (Bengali), phov (Konkani), aval (Tamil and Malayalam), atukulu (Telugu) and avalakki (Kannada).
It is easily available in India. But outside India, it can be bought from an Indian/Asian grocery store or online.
Primarily, there are 2 to 3 types of flattened rice sold in the markets – one which is papery thin and the other which is a thick variety and medium-thick variant. While both can be used interchangeably in many recipes, this recipe uses the thicker one.
There are other varieties based on the color. So, we also have red or brown flattened rice made from red or brown rice, respectively. You can make this recipe with either of these as well.
Beaten rice absorbs liquids like water or milk when it is soaked in them. Once soft, you can consume it raw or cook it a bit.
Also, recipes with flattened rice require little to no cooking. Quick snacks like Poha Chivda can also be made by roasting or frying this ingredient.
Pohe, The Dish
This light and nutritious breakfast dish is made by mixing beaten rice with spices, curry leaves and seasonings. In addition to this, onions, potatoes or both onions and potatoes can also be added. You can say that the recipe is a ridiculously easy one.
To increase the nutritional profile, you can also perk up this recipe with grated carrots, boiled green peas, roasted peanuts, cashews and garnish with a generous amount of fresh coriander leaves and grated fresh coconut. When adding potatoes, you can either fry or steam them.
Like I have stated above, along with Kanda Poha, another very unique variation of this specific dish is the Indori Poha which is a famous street food from Indore, Madhya Pradesh. It has fennel seeds too. Special toppings are Indori sev, masala boondi, fresh pomegranate pearls, etc.
Apart from Idli, Dosa and Upma, Poha has been a constant in my life since my childhood years. My mother loved making it for breakfast, sometimes for brunch too.
Step by Step Photo Guide Above
Poha Recipe (Kanda Poha)
Ingredients
For prepping poha
- 1.5 cups poha – thick variety (flattened rice or parched rice)
- 1 teaspoon sugar or as required
- salt as required
- ¼ teaspoon turmeric powder (ground turmeric)
Other ingredients
- 2 tablespoons peanuts
- 2 to 2.5 tablespoons oil – peanut, sunflower or any neutral oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 potato – medium-sized, chopped into small cubes
- ⅓ cup onions – finely chopped or 1 medium-sized
- 1 teaspoon green chilies – finely chopped or 1 to 2 green chillies
- 8 to 9 curry leaves (medium to large sized)
- 2 to 3 tablespoons coconut – fresh and grated, optional
- 2 to 3 tablespoons coriander leaves – chopped (cilantro)
Instructions
Preparation
- Pick the poha first of any debris or small stones. Rinse the flattened rice flakes in clean running water in a strainer or colander twice or thrice.
- Make sure that you do not rinse the poha flakes too much or else they break and get mushy. While rinsing, the poha flakes absorb enough water and they become soft.
- The poha must become soft but remain intact, whole and separate. If they do not become soft, add a splash of water on them in the strainer and mix till they get softened.
- After rinsing, the flattened rice flakes should loose their crunchiness and when you break them between your fingers, they should easily get crushed or mashed.
- When the poha have softened nicely, sprinkle the turmeric powder, sugar and salt evenly on them. Gently mix with a spoon or with clean fingers.
- Roast the peanuts in a small frying pan till they become crunchy with a few blisters on the peanut skins. Set aside.
- Also peel the potatoes and chop them into small cubes.
Making kanda poha
- In a heavy kadai, heat oil. Sauté the potatoes in medium hot oil till light golden and crisp. Stir them often for even frying.
- Remove the potatoes with a slotted spoon and set aside.
- In the same kadai, there will be some oil left. Add mustard seeds to the hot oil. If there is no oil, then add 1 tablespoon oil and heat it gently and then add the mustard seeds.
- When the mustard seeds splutter, add the cumin seeds.
- When the cumin seeds crackle, add the onions. Sauté the onions till they become translucent and soften.
- Now add the curry leaves, chopped green chillies and roasted peanuts. Sauté for a minute on low heat.
- Add the fried potatoes and then the rinsed poha. Mix gently with the rest of the sautéed ingredients.
- Cover the pan tightly with a lid for the poha to get steamed for about 2 minutes on low heat.
- Remove the lid and check the taste and if required add more salt and sugar.
- Turn off the heat and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
- Remove the lid and garnish with chopped coriander leaves and grated fresh coconut.
- Serve Kanda Poha hot with chopped lemon pieces. The lemon juice has to be squeezed on the poha before eating it.
- Alternatively, you could also follow this method. Once the poha is cooked, sprinkle about 1 to 2 teaspoons lemon juice on it.
- Mix and then garnish it with coconut and coriander leaves.
Video
Notes
- Texture: After rinsing the flattened rice flakes, press a few flakes and if they get crushed or mashed easily then they are soft enough to be cooked. If they are dry or crunchy, add a splash of water on them and gently mix.
- Rinsing: I always rinse these poha flakes in a strainer or colander under running water and don’t soak them in water. Rinsing softens them easily. But if you get a hard variety of poha which do not soften on rinsing, soak them in water for a few minutes until they soften.
- Veggies: To make the recipe more nutritious, opt to add boiled peas, finely chopped capsicum or grated carrots or your preferred veggies. Chose to steam/boil/sauté/pan fry the vegetable as needed before you add.
- Garnish: I like to add grated fresh coconut but it is optional. Do add coriander leaves and do not skip them. If you like crunchy and crispy texture, top some sev or mixture or farsan on the dish.
- Type of poha: Both white and red poha can be added in the recipe. Also be sure to use thick or medium-thick variety of poha. Take care not to use thin flakes as they will become a mush after rinsing and cooking.
- Flavor & Taste Additions: Adding sugar is optional. You can skip it completely if you don’t prefer a slightly sweet taste in the kanda poha. You could also opt to not add lemon juice. For a spicy version, add more green chillies. If you like ginger, feel free to add finely chopped or minced ginger.
- Scaling: Easily scale the recipe to reduce or increase the servings according to your needs.
Nutrition
Poha Recipe from the archives was first published on August 2013.
Just like some of the South Indian dishes, poha too is my go-to breakfast dish. This recipe is a must-try, if you love poha, just as much as I do!
Poha is such a great breakfast choice! I’m so happy you enjoyed the recipe.
Hi can you give vegetable poha recipe as well.
Will try too.
one of my favorite indian breakfast. flattened rice with spices and few roast peanut… oh i missed it so much
Tried the recipe and can definitely say that it is my go through recipe from now onwards. Thanks for sharing this simple yet delicious recipe.
thank you sukanya. glad to know liked the poha recipe. thanks for the rating also.
It was so easy & simple madam, i will also try this recipe & serve to my lovable ones.
Please do more easy recipes which can be done at home
good going
thanks a lot.
its very good
i tryed it it taste good!!
Very tasty Poha
thank you.
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 🙂
I was searching for a nutritious food recipe and then i found this page. Love it
thankyou vinita 🙂
I m so in love with all ur recipes..u have turned me who was a non cooking person and who just hated cooking to a cooking lover.. thanks a lot..ur work is highly appreciated
that means a lot to us thankyou so much priyanka 🙂
I came across your blog when I was looking for poha recipe. It turned out beautifully. Suffice to say I fell in love with your blog. I always turn to it for any recipe that I need. Thank you for doing such a wonderful job.
thank you hasita. felt nice to read your comment.
These recepies save me in my in-laws as they r sooooooooooooooooo much stubborn about their taste . So these recepies save my life n make me praised from my soooooooooooo sticky in-laws
glad to know this shveta thankyou so much.
These receipes are amazing .Easy to cook n always get praise from my family……These are authentic…..
thankyou shveta 🙂
You are a lifesaver, thanks for the recipe 🙂
thankyou and welcome always manju 🙂
I made this today and it was fantastic! I didn’t have any curry leaves this time, but I’m definitely adding them next time, because it’s just not the same without them.
I’m Indian but was born and raised in the US. I was always intimidated by Indian cooking because of all the spices. I live far from home now and miss my mom’s Maharashtrian cooking. I’ve decided that I must learn to make her dishes myself!
Your recipe was so easy to follow, even for me! It turned out so delicious. I took a pic of it with a cup of chai and sent it to my mom. She was so proud 🙂
very pleased to know this anjali 🙂 glad our food blog could help you in cooking maharashtrian food. thankyou for your kind and positive word.
How do u get or make poha
poha is commercially made.
Hi Dasana,
Your recipes and content of making them is so good that even any slight variation to it doesnt effect the end result.I am very much thankful to you for being a guide in as I have just started cooking.
pleased to know this rupesh 🙂 thankyou for your kind and positive words. also wish you all the best.
Thank You So much ……awesome recipe
welcome always and thankyou amit 🙂
V nice n easy poha recipe. Thank u
thankyou angelina 🙂
Made it few days back for breakfast.. Was a big hit.. Every one liked it..
thankyou lucina pleased to know this 🙂
lovely recipe
I just love ur recipes…its u who is responsible for transforming me into a better cook…thanks….
welcome fizza. glad to know this.
Your recipes are very easy to make and very tasty
thanks padma
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.
thanks sam for sharing the info and ingredients. good to know this.
Thanks for posting & great recipe. Tried It and it just turned out awesome. Thanks once again.
welcome abhishek. glad to know this.
Searching the recipe for my mom and the site helped a lot thnx
welcome swayam
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.
here you need thick poha. from thin poha you can make chiwda. we have one chiwda recipe in blog but its fried chiwda. https://www.vegrecipesofindia.com/chivda-recipe-poha-chivda-chiwda/
you can have a look at the recipe and instead of frying, you can roast the ingredient with little bit of oil till they are crisp.
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?
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.
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!!!!
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.
Your kanda poha recipe is TOO GOOD!
thanks dean
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?
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.
O. I should have read the comments section at first.
Well, Mushy poah for me today. Will try again tomorrow.
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.
Thanks for the nice tips.. even i liked ur tea cup..
welcome.
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. :))
thanks banu. the bowl and mug are from fabindia.
Tasty!!!!!!!!!!!!!!!!!!!!!!!
Spicy tasty poha
thanks aramani
This has to be my favorite poha recipe to date! Clearly written and so easy to follow.
thanks carina
Thanks Mam. the poha Recipe Really Worked In Completing My Project
welcome shrishti
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
thanks seems for your tips and variation of poha recipe.
Mam can I make it without curry leaves
without curry leaves an important flavor will be missing. but still you can make the poha.
Excellent recipe husband was impressed.thnk u.
welcome reshma
Yum yum….very tasty chira dish.
Easy n tym saving dish
Wow this recipe was amazing.yummy
thanks sakshi
This is THE most goodlookin poha I have ever seen!
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..:)
Delish!
I love this dish and it’s one of the few Indian dishes I’m getting pretty good at. I call it “the meal I make when there’s nothing in the house to cook.” 🙂
am a fan of your beautiful clicks and such restrained use of natural light. the poha looks perfect with each grain separate.