Poha/ Pohe/ Kanda Poha
Poha or pohe is a quick and light breakfast or snack that is easy to prepare and tasty.
It is made with beaten or flattened rice, spices, peanuts and onions. It is not only popular in Maharashtraian and Gujarati cuisines but also in many other regions of India. The basic recipe is similar in most regions, but you can add in some variations to give it a new twist.You can make, for instance, Batata Poha which translates to Potato Poha. You can either use boiled/ steamed potatoes or use them raw and cook them in the pan itself.
Another variation is Kanda Poha which translates to Onion Poha. Some people like to add both onions and potatoes.
You can add some green peas too.
Another popular version is the Indori poha. The use of fennel seeds make it very distinct in flavor from the Maharashtrian version. It is garnished with sev & raw onions.
Today I am sharing the recipe of Kanda batata poha which is often made at my place for our breakfast as it is very quick to make. It is a Kid-friendly dish too and a very good option for a lunch box.
This post will teach you how to make the perfect poha in minutes.
Tips to Make Good Poha
- For making poha choose medium to thick flakes. Avoid thin flakes.
-Rinse the poha in a strainer until it turns soft.
You can check if it’s done by taking a flake and pressing it between your thumb and index finger. It should break easily. This step makes sure the poha doesn’t turn mushy when you add it to the pan.
-You can add salt and turmeric into the strainer once the poha is soft, or you may add them directly to the pan too.
-Add lots of peanuts as they give a nice texture to the poha.
-After you add the rinsed poha to the pan, toss it gently. If you feel poha is dry, sprinkle some water over the poha. Remember, you just have to sprinkle a little bit otherwise your poha might become mushy.
-Traditionally little sugar is added to poha to balance the flavors. It’s optional though. I have not added sugar to my poha.
-In the end do not forget to add in fresh coriander and lemon juice, as it adds tons of flavor. I cannot imagine my poha without a good squeeze of lemon juice.
-You can garnish with sev or bhujia too which are easily available in any Indian grocery stores. Just before you serve the poha, top it with sev or bhujia.
-As you can make out from the pics I have garnished my poha with Pomegranate arils. These cute red beauties not only give it a nice presentable look but brings in a crunchy fresh flavor too.
-My poha recipe only has onions but you may add more vegetables like potatoes, peas and carrots too.
-You can also add grated coconut in the poha but this is optional.
-You can use either red and white poha to make poha. Both will give you same results.
Poha- 3 cups
Turmeric- 1 teaspoon
Salt- 2 teaspoon
Raw peanuts- 2 tablespoons
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Curry Leaves- 10-12
Oil- 1 tablespoon
Green/ Red chilies- 2-3, chopped
Onion- 2, chopped
Lemon juice- 2 tablespoon
Coriander leaves- 2 tablespoon, chopped
Pomegranate Arils for Garnishing (Optional)
To a strainer or a colander add flattened rice (poha).
Rinse it under running water until it turns soft.
Alternatively, put pohe in a bowl with 4 to 5 cups of water and rinse quickly. Drain the water completely.
To check if it’s done, press a flake between your thumb and index finger, they should be soft & break easily. If they don't then sprinkle little water and cover.
Add turmeric and salt to the poha.
Run your fingers through the poha to break the lumps & spread turmeric and salt.
Cover and set it aside to soften.
Meanwhile you make the tempering in the pan.
Heat a pan or wok and add peanuts.
Dry roast them until golden & aromatic.
Remove to a plate and set aside.
Pour oil to the same pan and heat it.
Add mustard and cumin seeds.
When they begin to pop, add onions, curry leaves and green chilies.
Sauté until the onions turn lightly pink.
Mix well and cover the pan.
Cook on a very low heat until it turns hot.
Next add coriander leaves and switch off.
Taste test it and add more salt if needed.
Squeeze some lemon juice.
Garnish poha with roasted peanuts, coriander leaves and pomegranate arils.
Serve with either a cup of tea or coffee.