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Indian · Breakfast

Kanda Poha

VegEasy

Diet: Veg · Vegan

Soften thick poha, then warm it with onion, peanuts and a mustard-seed tempering. Add lemon after cooking.

Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Yellow poha with peanuts, curry leaves, whole green chilies and lemon
Representative kanda poha. The whole-chili and lemon garnish differs from the chopped chili and juice used here. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Main ingredients

Seasoning and finishing

Liquids

Equipment

Sieve; bowl; wide frying pan with lid; slotted spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soften the poha · About 5 min

  1. Rinse 360 ml medium or thick poha briefly under cold running water.
  2. Drain the poha in the sieve for 5 minutes.

    Check: A flake should crush easily between your fingers without becoming paste.

  3. If the flakes remain hard, sprinkle a little water from 2 tbsp water, only if the softened poha seems dry over them.

Fry the peanuts and seasonings · About 5 min

  1. Heat 1 ½ tbsp neutral oil in the pan over medium heat.
  2. Add 3 tbsp peanuts.
  3. Stir for 3–4 minutes.

    Check: The peanuts should smell toasted and have lightly browned skins.

  4. Lift the peanuts into a bowl with the slotted spoon.
  5. Put ¾ tsp mustard seeds into the oil along with ¾ tsp cumin seeds.
  6. Cook for 30–60 seconds.

    Check: The mustard seeds should pop; the cumin should darken slightly.

  7. Carefully put 2 green chilies, chopped into the pan together with 1 sprig curry leaves and 1 pinch asafoetida (hing).

    Check: The curry leaves can splutter in hot oil.

  8. Stir for 20 seconds.
  9. Add 1 medium onion, chopped.
  10. Cook for 4–5 minutes, stirring frequently.

    Check: The onion should soften and become translucent.

Warm and finish · About 3 min

  1. Add ¼ tsp turmeric and ⅓ tsp salt, adjust to taste.
  2. If using sugar, add ½ tsp sugar, optional.
  3. Fold in the softened poha.
  4. Cover the pan.
  5. Cook over the lowest heat for 2–3 minutes.

    Check: The poha should be hot and soft, with separate flakes.

  6. Turn off the heat.
  7. Fold in 1 tbsp lemon juice, 2 tbsp chopped coriander and the fried peanuts.
  8. Serve promptly.

Tips

  • Medium or thick poha suits this method; thin flakes can turn mushy.

Substitutions

  • Use roasted cashews instead of peanuts.

Storage

  • Divide Kanda Poha into small, shallow portions for cooling. Refrigerate Kanda Poha promptly, ideally within one hour, and finish it within 24 hours.
  • For Kanda Poha, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Kanda Poha while reheating and add a little water.

Make ahead

  • Rinse poha just before cooking; chop onion one day ahead.

FAQ

Why are flakes mushy?

Thin poha or a long soak can become paste. Use thick flakes and drain after a brief rinse.

Can I skip peanuts?

Yes. They add crunch; the poha method stays the same.

How should I store kanda poha?

Divide Kanda Poha into small, shallow portions for cooling. Refrigerate Kanda Poha promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Swasthi's Recipes: Poha.

Kanda version; optional potato omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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