Kanda poha/ Breakfast recipes/ Evening snack recipe

Kanda poha... Its a popular dish in  Maharastra. Kanda means onion in Hindi. I have tasted kanda poha in pune. It has lots of crunchy onion and peanuts. It also have nice aroma of coriander leaves. It will not be too spicy , mild sweetness will be there. They will top with sev while serving . Me and my husband is a big fan of destination centre  poha. Our family also enjoyed poha when they visited us in pune.

    while eating poha, i guess the ingredients used in it and also watched my North indian friend preparing  poha. So i recreated in my home  and acheived great result.

I already have poha recipe in my blog. That is South indian version. We call it as Aval upma. If you are interested check out my  Aval upma recipe.

Now lets move on to kanda poha...

Here is the recipe...

Ingredients:

Poha/ Aval/ Rice flakes - 1 cup heaped

Onion - 1 no

Peanut - 3 -4 tbsp

Green chillies - 4-5 nos

Mustard - 1 tsp

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

Salt - as needed

Water - as needed

Oil - 1 tbsp

Coconut grated - 2 tbsp (optional)

Method:

1. Take poha in large bowl.  Pour water in to it. The poha should be immersed in water. Leave it for half a minute. Then drain the water completly. The poha should be soft at this stage. If you press the grain with your finger . It should get mashed,

2. Now add sugar, salt and turmeric powder to the poha. mix well.

3. Finely chop the onion and coriander leaves. Slit the greenchillies. Heat oil in a pan. Add mustard seeds, when it pops add jeera and allow it  to crackle. Don't burnt it.

4. Then add onion. Fry for a minute, then add  green chillies and fry well.

5.  Now add roasted peanuts and fry it for a minute. Then add poha.  Check for salt. Stir well in a medium flame. So that spices will be blended with poha well.

6. Add grated coconut. Stir well.  Finally add coriander leaves and switch off the stove. 

Now our Kanda poha is ready...

Serve hot/ warm with tea/coffee :)

Top with sev if  you prefer while serving ...

Notes:

• Always serve poha hot/ warm. If it gets cold, then poha will turn hard and chewy.
• Soak poha only for a mentioned time. If you soak longer then poha will be mashed and lumps will form.
• Drain the water completly. Use strainer to remove excess water.
• Don't fry onion for a long time. It should be cruncy for the best taste.
• Don't skip coriander leaves as it gives great flavour to the dish.
• If you don't like peanuts , you can skip. But i  recommend adding it as it gives crunchy feeling.