Poha Recipe | Easy Maharastrian Kanda Poha

Poha, also known as flattened rice, is one of the most popular and easy-to-make breakfast dishes in India. Flattened rice, the main ingredient, is believed to have originated centuries ago as an easily stored and prepared staple food. Originating from Maharashtra, Poha Recipe or Kanda Poha Recipe (where “kanda” means onion) is a comforting and flavorful dish made with soft poha, onions, potatoes, peanuts, and a blend of simple spices. Its popularity spread across regions because of its lightweight, easy digestibility, and ability to transform into flavorful dishes. A cup of hot Indian chai is a classic pairing, creating a comforting and wholesome breakfast experience. You can also enjoy poha with green chutney, tamarind chutney, or a dollop of yogurt for a refreshing tang.

What is Poha Recipe

Poha is a popular and simple Indian dish made from flattened rice. It is quick to prepare and packed with flavor, making it a favorite breakfast or snack.

To make poha, first, rinse the flattened rice (poha) under water for a few minutes to soften it, then set it aside to drain. The main cooking process starts by heating oil in a pan and tempering it with mustard seeds, cumin seeds, curry leaves, and green chilies. Once the spices are fragrant, finely chopped onions and potatoes are added and sautéed until soft and golden. Then, turmeric powder is sprinkled to give the dish its beautiful yellow color. Next, the soaked poha is added to the pan and mixed well with the spiced mixture. A bit of salt, sugar, and a squeeze of lemon juice are added for balance.

Finally, garnish the poha with fresh coriander leaves, roasted peanuts for crunch, and sometimes sev (crispy chickpea noodles) or grated coconut for extra texture. Serve it hot, and enjoy the delightful, comforting flavors.

How to Make Poha

Prepare the Poha

Preparing the poha properly is the key to making it soft, fluffy, and perfect for cooking. Follow these steps carefully:

Step 1:- Use thick poha, as it absorbs water better and stays firm without turning mushy. Thin poha will become soggy and may not work well for this recipe.

Step 2:- Wash it gently under running water for 1-2 minutes. Use your fingers to lightly move the poha around while rinsing. The goal is to remove any dust and slightly soften the poha. Do not over-wash or soak it in water.

Step 3:- After rinsing, let the poha sit in the sieve for 5-10 minutes. The water will drain out, and the poha will become soft and fluffy but not sticky. Test by pressing a flake between your fingers, it should break easily without feeling dry.

Step 4:- Sprinkle a pinch of salt on the rinsed poha and gently mix it with your hands. This ensures the poha is evenly seasoned and absorbs flavor during cooking. Now, the poha is prepared and ready to be added to the tempering and spices.

By following these steps, your poha will have the perfect texture—soft, light, and ready to absorb all the delicious flavors.

Prepare the Tempering

Tempering adds flavor and aroma to the poha, making it delicious and authentic. Follow these steps to prepare the tempering:

Step 5:- Place a wide pan or kadhai on medium heat and add 3 tablespoons of oil. Allow the oil to heat up. You can test it by dropping in one mustard seed, if it splutters, the oil is ready. Add mustard seeds to the hot oil. Let them splutter for a few seconds. This releases their aroma and adds a nutty flavor.

Step 6:- Add 4-5 finely chopped green chilies to the pan. Stir them for 30 seconds. This step helps release their spice and aroma into the oil. If you prefer less spice, reduce the quantity of chilies or remove the seeds.

Step 7:- (Optional) If you like, add 8-10 fresh curry leaves at this stage. They add a wonderful aroma and traditional touch to the dish. Let them crackle in the oil for a few seconds.

Step 8:- Once the mustard seeds have spluttered, and the green chilies are fragrant, your tempering is ready. Proceed to add onions and other ingredients for cooking.

This simple tempering process is what gives poha its authentic, flavorful base. Make sure not to overheat the oil to avoid burning the spices.

Cook the Onions and Potatoes

Cooking the onions and potatoes is a key step that adds depth and texture to the poha. Here’s how to do it:

Step 9:- After the tempering is ready, add 2 medium-sized onions, finely chopped, to the pan. Stir well so the onions get coated with the flavored oil.

Step 10:- Cook on medium heat, stirring occasionally, until the onions turn soft and translucent. This usually takes 2-3 minutes. Sprinkle a small pinch of salt over the onions. This helps them cook faster and enhances their flavor.

Step 11:- If you’re using potatoes, add 2 medium-sized potatoes, finely chopped into small cubes, to the pan. Mix well with the onions and tempering, so the potatoes are evenly coated with the oil and spices.

Step 12:- Cover the pan with a lid and let the potatoes cook on low-medium heat. Stir occasionally to prevent sticking or burning. Cook until the potatoes are soft and tender. This takes about 5-7 minutes, depending on the size of the cubes.

Step 13:- To check if the potatoes are cooked, pierce a cube with a fork or knife, it should slide in easily. Once the onions are golden and the potatoes are fully cooked, give everything a final stir. The mixture should look evenly mixed and fragrant.

At this stage, your onion and potato base is ready. It's flavorful and perfectly cooked to combine with the poha in the next step.

Add Turmeric and Poha

This step combines the soft poha with the flavorful onion-potato base, giving it the signature golden color and delicious taste. Here’s how to do it:

Step 14:- Once the onions and potatoes are cooked, reduce the heat to low. Sprinkle 1/2 teaspoon turmeric powder evenly over the mixture. Stir gently so the turmeric blends well with the oil, onions, and potatoes. Cook for 30 seconds to release the aroma of the turmeric.

Step 15:- Add salt to taste at this stage. Remember, you already sprinkled a little salt on the poha earlier, so adjust accordingly. Now, gently add the softened poha (prepared in Step 1) to the pan.

Step 16:- Stir slowly and carefully, ensuring the poha mixes evenly with the turmeric and onion-potato mixture. Avoid stirring too hard, as poha flakes can break easily.

Step 17:- Let the poha cook on low heat for 2-3 minutes, stirring occasionally. This helps it absorb the flavors and ensures everything is heated through. If you prefer a slightly sweet taste, sprinkle 1 tablespoon sugar over the poha at this point and mix gently.

Your poha should now look fluffy, golden-yellow, and evenly mixed with the spices, onions, and potatoes. It’s ready for the final touches in the next step.

Add Peanuts and Finish

This step adds crunch, brightness, and the finishing touches that make the poha perfect. Here's how to do it:

Step 18:- Once the poha is mixed well with the onion-potato base, add 1/2 cup roasted peanuts. Stir gently to evenly distribute the peanuts throughout the poha. The peanuts add a delightful crunch and a nutty flavor to the dish.

Step 19:- Switch off the flame to prevent the poha from overcooking or drying out. Squeeze the juice of 1-2 lemons (about 2 tablespoons) over the poha. Stir lightly to mix. Lemon juice adds a tangy freshness that balances the flavors beautifully.

Step 20:- Sprinkle 1/4 cup chopped fresh coriander leaves over the poha. Coriander adds a burst of color and a fresh, herbaceous flavor.

Step 21:- For an authentic Maharashtrian touch, garnish with 1/2 cup grated fresh coconut. This step is optional but highly recommended for extra flavor and richness. If the poha looks dry, sprinkle a tablespoon of water, mix gently, and let it sit covered for a minute before serving.

Your Kanda Poha is now ready—fluffy, flavorful, and filled with textures! Enjoy this delicious and easy Maharashtrian delicacy with family and friends.

Garnish and Serve

The final step is to add the finishing touches to make your poha look inviting and taste even better. Follow these simple steps to garnish and serve:

Step 22:- Keep the cooked poha in the pan or transfer it to a serving dish if you prefer. Take 1/4 cup of freshly chopped coriander leaves and sprinkle them evenly over the poha. The coriander adds a burst of green color and a fresh, aromatic flavor.

Step 23:- If you like, add 1/2 cup of grated fresh coconut on top. This adds a rich, slightly sweet flavor and enhances the traditional Maharashtrian taste. Place a few lemon wedges on the side for those who like an extra tangy kick.

Step 24:- Serve the poha warm in bowls or plates. Poha tastes best when fresh and warm, making it perfect for breakfast, snacks, or even a light meal.

Your garnished poha is now ready to enjoy! It’s colorful, flavorful, and full of comforting goodness.

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Expert Tips for Making Perfect Poha

Here’s a detailed guide to help you achieve restaurant-style poha every time. These tips cover everything from preparation to serving to ensure a fluffy, flavorful, and authentic dish.

1. Pick the Right Poha Type:- Use thick poha for this recipe. Thin poha tends to break and turn mushy when rinsed, which can ruin the texture. Thick poha absorbs the flavors well and stays fluffy. Brands often label poha as "thin" or "thick," so check the packaging when buying.

2. Wash the Poha Correctly:- Place the poha in a colander or sieve. Wash it under running water for 1-2 minutes. Use your fingers to gently move the poha while rinsing to remove dust and lightly soften the flakes.

3. Test the Poha Softness:- After rinsing, let the poha sit for 5-10 minutes to drain excess water. Check by pressing a flake between your fingers—it should break easily but still feel soft.

4. Add Salt to the Poha Early:- Sprinkle a pinch of salt on the rinsed poha before cooking. This ensures that every flake is evenly seasoned and absorbs the flavors better.

5. Prepare the Tempering Well:- Tempering is the heart of the recipe—it brings out the flavor. Use fresh mustard seeds, curry leaves, and green chilies for authentic taste. Don’t skip turmeric powder, it gives the poha its vibrant yellow color and earthy flavor.

6. Perfect the Onion and Potato Cooking:- Chop onions and potatoes finely so they cook quickly and evenly. If you’re short on time, you can parboil the potatoes before adding them to the pan. Ensure onions turn translucent and potatoes are tender before adding the poha.

7. Add Lemon and Sugar for Balanced Flavor:- Lemon juice enhances the tanginess, while a pinch of sugar balances the flavors, especially if you like a slight sweetness. This sweet-and-tangy combination is a hallmark of authentic Maharashtrian poha.

8. Use Roasted Peanuts for Crunch:- Roast peanuts separately and add them during the final stages. This ensures they stay crunchy and don’t get soggy. You can also use cashews for variation if you prefer.

9. Cook on Low Heat:- Once the poha is added to the pan, cook on low flame to avoid overcooking. Stir gently to prevent the soft poha flakes from breaking or sticking together.

10. Keep It Moist:- If the poha starts looking dry while cooking, sprinkle a tablespoon of water. Cover the pan for 1 minute to allow the moisture to spread evenly without overcooking.

11. Elevate with Garnishes:- Fresh coriander leaves: Add color and freshness to the poha. Grated coconut: Adds a traditional Maharashtrian touch with a mildly sweet flavor. Lemon wedges: Place on the side so everyone can adjust the tanginess to their taste.

12. Customize Your Poha:- Add veggies like peas, carrots, or capsicum for extra nutrition. To make it spicier, add red chili powder or increase the number of green chilies.

13. Reheat Like a Pro:- If you need to reheat poha, sprinkle a few drops of water and warm it on low flame with the lid on. This restores its softness and freshness.

14. Pair with Tea for an Authentic Experience:- Maharashtrian poha is often served with a steaming cup of Indian masala chai or ginger tea. The sweet tea complements the savory flavors of the poha beautifully.

By following these detailed tips, you can create perfectly fluffy, flavorful poha every single time, just like a pro.

Recipe Card

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Idli Recipe | Idli Batter Recipe

Prep Time:- 15 Minutes. Cook Time :- 15 Minutes. Total Time:- 30 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 5

Ingredients

Thick poha (flattened rice):- 3 cups
Onions, finely chopped :- 2 medium
Potatoes :- 2 medium, finely chopped (optional)
Green chilies :- 4-5, finely chopped
Roasted peanuts :- 1/2 cup
Mustard seeds :- 1/2 tsp
Turmeric powder :- 1/2 tsp
Oil :- 3 tbsp
Fresh coriander leaves :- 1/4 cup, chopped
Lemon juice :- 2 tbsp
Salt to taste
Grated fresh coconut :- 1/2 cup (optional)
Sugar :- 1 tbsp (optional)

Step by Step Instructions:

Prepare the Poha

Rinse the poha in a large sieve or colander under running water for 1-2 minutes. Gently fluff it with your fingers while washing.
Let the poha sit for 5-10 minutes to soften. Sprinkle a pinch of salt over the poha and mix lightly.

Prepare the Tempering

Heat oil in a wide pan or kadhai over medium flame.
Add mustard seeds and let them splutter. Then add green chilies and sauté for 30 seconds.

Cook the Onions and Potatoes

Add chopped onions and sauté until they turn soft and translucent.
If using potatoes, add them now. Cover and cook for 5-7 minutes, stirring occasionally, until the potatoes are tender.

Add Turmeric and Poha

Stir in turmeric powder and salt. Mix well.
Gently fold in the softened poha, making sure the turmeric coats everything evenly. Cook for 2-3 minutes on low flame.

Add Peanuts and Finish

Add roasted peanuts and mix gently. If you like a slightly sweet taste, sprinkle sugar now.
Turn off the flame and squeeze lemon juice over the poha. Mix lightly.

Garnish and Serve

Garnish with fresh coriander leaves and grated coconut (optional).
Serve hot with chai or as a comforting breakfast or snack.

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Nutrition Value of Poha

Here’s a breakdown of the nutritional content of poha based on a standard preparation with basic ingredients like poha, onions, peanuts, and spices: (Per Serving – Approx. 150g)

Nutrient	Amount per Serving	% Daily Value (DV)<sup>*</sup>
Calories	206 kcal	10%
Carbohydrates	32 g	11%
Protein	4 g	8%
Fat	7 g	11%
Saturated Fat	1 g	5%
Cholesterol	0 mg	0%
Fiber	2 g	8%
Sugar	2 g	--
Sodium	210 mg	9%
Potassium	120 mg	3%
Vitamin A	50 IU	1%
Vitamin C	6 mg	7%
Calcium	15 mg	1%
Iron	5 mg	28%

Notes:

The values are approximate and can vary based on specific ingredients, portion sizes, and cooking methods.
The % Daily Value (DV) is based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.
If you add ingredients like grated coconut, more peanuts, or vegetables (like peas or carrots), the nutritional content will change slightly:Coconut: Adds more calories and healthy fats.
Vegetables: Increases fiber, vitamins, and minerals.

Conclusion

Poha is a simple yet delicious dish that holds a special place in Indian kitchens. It is not just easy to prepare but also packed with nutrition, making it perfect for breakfast or a quick snack. In this recipe, we’ve broken down the process into easy steps, from soaking the poha to preparing the tempering and mixing everything together. You can also customize it with vegetables like peas or carrots or add sev and grated coconut as toppings for a richer taste.

If you’ve never made poha before, now is the perfect time to try. It doesn’t require any fancy ingredients or complicated cooking techniques. Just follow the steps, and in no time, you’ll have a delicious, healthy meal that everyone in your family will love. Once you try it, we’re sure poha will become a favorite in your home too! Don’t forget to share your experience and any unique twists you added to make it your own. Happy cooking.

FAQ for Poha Recipe

1. What is poha?

Poha is flattened rice that is softened and cooked with ingredients like onions, potatoes, peanuts, and spices. It’s a popular breakfast dish in India, known for being light, healthy, and easy to make.

2. Is poha healthy?

Yes, poha is healthy. It is low in fat, easy to digest, and rich in iron. Adding vegetables like peas or carrots makes it even more nutritious. It’s a balanced meal with carbs, some protein, and fiber.

3. Can I make poha spicy?

Absolutely! To make poha spicy, you can add more green chilies or a pinch of red chili powder while cooking. Adjust the spice level to your taste.

4. What can I add to make poha more flavorful?

You can add boiled peas, grated carrots, or a handful of pomegranate seeds for extra flavor. Garnishing with sev or grated coconut adds texture and richness.

5. How do I keep poha soft while cooking?

To keep poha soft, rinse it gently in water until it’s just moist and set it aside. Do not soak it for too long, as it may become mushy. Adding poha to the pan at the right time ensures it stays fluffy.

6. What is the best way to serve poha?

Serve poha hot, garnished with fresh coriander, a squeeze of lemon juice, and roasted peanuts or sev on top. Pair it with a cup of tea for a wholesome meal.

7. Can I store leftover poha?

Yes, you can store leftover poha in an airtight container in the refrigerator for up to a day. Reheat it in a pan with a splash of water to restore its softness.

8. Can I skip peanuts in the recipe?

Yes, if you’re allergic to peanuts or don’t like them, you can skip them or replace them with cashews for crunch.

9. Can poha be made without onions?

Yes, you can make poha without onions. It’s a common variation for fasting or religious occasions. Just skip the onions and add more spices or vegetables for flavor.

10. Is poha gluten-free?

Yes, poha is naturally gluten-free, making it a great option for people with gluten sensitivities.

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Poha Recipe | Easy Maharastrian Kanda Poha

What is Poha Recipe