FoodBrisk

Kanda Poha with Peanuts

This is essentially the version I have gone with, for this recipe. Kanda poha with lots of onions and crunchy peanuts.

One variation to this same recipe is to use grated coconut for garnish. In addition to or in place of coriander leaves / peanuts.

Tips for Making Good Poha

1. Above all else, it’s important to get the texture of poha right. It needs to be soft & fluffy, and not mushy or dried out / hard.

To avoid poha getting all mushy – ensure to not soak it in water, and instead only rinse it and immediately strain out all the water. Then set the poha aside in a covered bowl so that it doesn’t dry out.

2. If you add potatoes or veggies to your poha, then ensure to first finely dice / chop them. This way they will cook faster, and all the way through. Always remember to adjust proportionate salt when you add potatoes or veggies to poha.

3. Though this is not absolutely necessary – but towards the end, once you have added the poha in the pan & mixed it with the seasonings, it’s best to lower the flame & cover and cook for a few minutes. This helps all the flavors to mix well. 

Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe

Ingredients

• ▢1.5 cup jada / thick poha flattened rice
• ▢2 tablespoon oil
• ▢1/4 cup peanuts or
• ▢1/2 cup pea
• ▢1/4 teaspoon jeera / cumin seeds
• ▢3/4 teaspoon rai / mustard seeds
• ▢5 cadipatta / curry leaves
• ▢1 green chilli split in two
• ▢1/3 teaspoon hing / asafoetida
• ▢3/4 cup chopped onion
• ▢3/4 teaspoon salt divided
• ▢1/4 teaspoon haldi / turmeric powder
• ▢1 tablespoon lemon juice
• ▢2-3 tablespoon coriander leaves chopped

Instructions

• Wash the poha a few times in running water until it softens. Then strain out all the water, and set it aside in a covered bowl (so that it doesn’t dry out).
• In a pan, heat up a little oil, and roast the peanuts or pea for a couple of minutes, till they get well roasted. Then take the peanuts out of the oil, and set them aside.
• Now, in the same heated oil, add the cumin seeds and mustard seeds. Wait till the mustard seeds start popping, then add curry leaves, green chilli and hing. Mix and let it all roast for a minute or two on medium heat.
• Next add in the chopped onions, and 1/2 teaspoon salt. Mix well, and saute till the onions develop a golden brown color.
• Once the onions are done, add in the poha that was set aside earlier, along with haldi, and rest of the salt. Mix everything well.
• At this point you can add the lemon juice (though it is optional) & chopped coriander leaves. 
• Give everything a quick mix, and cover & cook on low heat for 3-5 mins. Then add in the roasted peanuts & serve hot.

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