Mumbai Style Kanda Poha Recipe

Poha is one of the most loved vegetarian Indian dishes. It is served as a breakast and teatime snack There are many poha recipes followed across India –Banarsi Chura Matar, batata poha, masala poha, dahi chura, Indori poha, and so on. Each version of poha recipe is equally delicious and has a distinct taste.

Ingredients Required

Poha also known as flattened rice flakes is the key ingredient in this Indian recipe. Use thick texture, white flattened rice. It is sold as Thick Poha in supermarkets. Onion or kanda gives a delicious sweetness and sharpness to the poha. Peanuts gives crunch and protein value to the poha. Potato, Green Chilli, Curry Leaves, Fresh Coriander Leaves Tempering: Tiny black mustard seeds (choti rai), Cumin Seeds Seasoning: Salt, Granulated White Sugar, Turmeric Powder, Lemon Juice For cooking poha, use either refined vegetable oil, ghee, or groundnut oil.

How To Make Kanda Poha

Prepare Flattened Rice Flakes (Poha) In the bustling streets of Mumbai, often you will find a staple breakfast dish – Kanda Poha. It is made with onion, peanuts, green chilli, spices and flattened rice flakes (poha). A wholesome and fulfilling vegan and gluten free breakfast. For local commuters catching a quick bite before work or a visitor exploring the city, Kanda Poha is always on top of the must-try breakfast. The dish never fails to provide comfort.

Transfer rice flakes to a bowl. Soak them in water for 1 – 2 minutes. Be gentle to avoid breaking the flakes. Discard the water. Transfer rice flakes to a colander. Let the water drain thoroughly. Add turmeric powder. Mix nicely to coat each piece of rice flake with it.

Fry Potatoes:

Heat half of the oil in a kadhai over medium heat. Once oil is hot, add diced potatoes, fry and cook them till fully cooked. Transfer them to a plate and keep aside.

Tempering (Tadka):

Heat remaining oil in the same kadhai. Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chilli, and curry leaves. Fry for 1 – 2 minutes.

Next add onion and fry until they turn translucent. Add the soaked poha to the kadhai along with fried potato, salt and sugar. Gently toss it until the poha is evenly coated with the spices. Be careful not to make it mushy.

Now, add lemon juice, and chopped coriander leaves. Turn off the heat. Let kanda poha sit covered for 2 – 3 minutes for rice flakes to absorb all the flavour. Garnish with fresh coriander leaves.

Serve hot with a wedge of lemon for that extra tangy kick. Whether enjoyed at a roadside stall, a local eatery, or at home, this humble Indian breakfast never fails to provide comfort.