Name: Kanda poha recipe by Abhilasha Gupta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups poha (beaten rice flakes); 2 medium size onion fine chopped; 4 medium spicy green chilli chopped; 10 curry leaves; 1/4 rosted peanuts; 1 tbsp raisin; 4 tbsp oil; 1/2 tsp mustard seeds; 1 /2 cumin seeds; 1 /2 tsp turmeric powder; 2 tbsp sugar according to taste; Salt according to taste; For garnishing : fine chopped corriender leaves; Sev bhujiya optional; Lemon optional

ABOUT Kanda poha RECIPE

Kanda poha is the popular recipe of Maharashtra. Kanda poha is the perfect Sunday special breakfast or evening snack with tea. My mother is used to prepare poha for brunch or breakfast. You can prepare poha with either onion or potatoes. You can also prepare it with combination of both. Kanda poha is simple yet flavorful recipe. You can add cashews, raisins, peanuts, pomegranate, chopped onion or tomatoes, sev, spicy bundi as a topping. You can also add grated carrot, beetroot or fresh coconut. The most important part while preparing kanda poha is soaking of poha. I used to rinse them under running water in a strainer. Do not soak them in water otherwise they will absorbs access water and become sticky and watery. If you are health conscious person then you can prepare same kanda poha recipe with red poha ( red flatten rice ) for health benefits.

Ingredients Serving: 4

4 cups poha (beaten rice flakes)
2 medium size onion fine chopped
4 medium spicy green chilli chopped
10 curry leaves
1/4 rosted peanuts
1 tbsp raisin
4 tbsp oil
1/2 tsp mustard seeds
1 /2 cumin seeds
1 /2 tsp turmeric powder
2 tbsp sugar according to taste
Salt according to taste
For garnishing : fine chopped corriender leaves
Sev bhujiya optional
Lemon optional

Instructions

Place poha in a sieve and hold it under running water for few seconds. Toss well to drain out all excess water. Keep it aside at least for 10 mins on wired rack. Gently toss it and separate them from each other. Keep it aside.
Meanwhile fine chop the onion and green chilies. Heat the oil in a pan. Add mustard seeds when oil is medium hot. When mustard seeds start to splutter add cumin seeds. When cumin seeds start to crackle add roasted peanuts. Saute for a minute.
Saute for 30 seconds and add curry leaves and chopped green chilies. Saute for a while and add onion. Saute for 2 – 3 minutes, add turmeric powder and mix well. Add poha and mix well. Add salt and sugar and mix well.
Cover the pan and allow it to cook for 10 minutes on slow flame. Turn off the flame. Gently mix well. Add lemon juice and coriander leaves and mix well. Here your kanda poha is ready to serve.
Garnish kanda poha with chopped coriander leaves, rasins, chopped onion or pomogranet seeds, sev or chopped tomatoes. According to your taste. Serve warm with tea of coffee.

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