How to make Kanda Poha - Thick pressed rice cooked with onions
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Onions (प्याज़ ), Pressed rice (poha) (पोहा)
Cuisine : Maharashtrian
Course : Snacks and Starters
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Kanda Poha Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
For more recipes related to Kanda Poha checkout Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori, Masala Peanut Onion Rings . You can also find more Snacks and Starters recipes like Egg and Cheese Sandwich, Nadur Monji, Crunchy Soya Aloo Katriyan, Bullet Kabab.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kanda Poha Recipe
Onions chopped 4 medium
Pressed rice (poha) thick 3 1/2 cups
Oil 4 tablespoons
Raw peanuts 1/4 cup
Green chillies chopped 3
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Asafoetida a pinch
Curry leaves 6-7
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Lemon 1
Fresh coriander leaves chopped 2 tablespoons
Scraped coconut 2 tablespoons
Method
Step 1
Place poha in a colander and pour water over to moisten it. Heat oil in a non-stick pan, add peanuts and sauté on medium heat. Chop onions and green chillies. Once peanuts are crisp and lightly browned, drain and place on absorbent paper.
Step 2
Add cumin seeds and mustard seeds to the oil remaining in the pan. When the seeds splutter, add asafoetida, curry leaves and onions and sauté till lightly browned. Add turmeric powder and green chillies and stir for ½ minute. Add poha, salt and sugar and mix well.
Step 3
Squeeze the juice of a lemon and mix. Add peanuts and mix well. Garnish with coriander leaves and scraped coconut and serve hot.
