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

Kanda Poha

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


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.