Kanda Pohaकांदे पोहे

Name: Kanda Poha
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Maharashtrian
Ingredients: 2 cups thick or medium poha (flattened rice — not thin); 1 large onion (kanda), finely sliced; 2 green chilies, slit lengthwise; 10–12 leaves curry leaves; 1 teaspoon mustard seeds; ½ teaspoon turmeric powder; 3 tablespoons roasted peanuts; 2 tablespoons oil; 1 teaspoon sugar; to taste salt; 1 tablespoon lemon juice; 2 tablespoons fresh coriander, chopped

⏱ Prep 10m🍳 Cook 12m🍽 Serves 2🌿 Vegan

Video: Hebbars Kitchen (YouTube)

Kanda Poha is Maharashtra's beloved breakfast, afternoon snack, and everything-in-between — thin flattened rice cooked with onions in a sizzling mustard-curry leaf tempering, brightened with lemon and finished with fresh coriander. In Pune, it's served with a side of masala chai and a wedge of lemon; in Nagpur, roasted peanuts and a green chili on the side are non-negotiable. It comes together in fifteen minutes, which is exactly why Maharashtrian households make it on weekday mornings without a second thought.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪thick or medium poha (flattened rice — not thin)2 cups
▪onion (kanda), finely sliced1 large
▪green chilies, slit lengthwise2
▪curry leaves10–12 leaves
▪mustard seeds1 teaspoon
▪turmeric powder½ teaspoon
▪roasted peanuts3 tablespoons
▪oil2 tablespoons
▪sugar1 teaspoon
▪saltto taste
▪lemon juice1 tablespoon
▪fresh coriander, chopped2 tablespoons

🌍 Cooking abroad? Substitutions

Poha (flattened rice) is available at Indian grocery stores in thick, medium, and thin varieties. For Kanda Poha, use thick or medium — thin poha turns to mush. In some cities, it is labeled chivda or beaten rice.
Fresh curry leaves are sold at Indian and many South-East Asian grocery stores. If only dried are available, use 6–8 dried leaves — they are less fragrant but will work. The tempering is still essential.
Roasted peanuts add essential crunch. Roast raw peanuts in a dry pan for 4–5 minutes until the skins blister and crack, then cool and use. Pre-roasted unsalted peanuts from any supermarket also work.

Method

1Place the poha in a fine-mesh strainer and rinse briefly under running water — 15–20 seconds. The poha should be moist and just tender, not mushy. Let drain for 2 minutes, then sprinkle with the salt, sugar, and turmeric and toss gently.
2Heat oil in a wide pan over medium heat. Add the mustard seeds and wait for them to splutter. Add the curry leaves and split green chilies — they will sizzle in the oil.
3Add the sliced onion and cook, stirring occasionally, until translucent and just starting to soften — about 3–4 minutes. The onion should retain a little bite.
4Add the roasted peanuts and toss for 30 seconds.
5Add the seasoned, rinsed poha to the pan and fold gently to combine. Do not stir vigorously or the poha will break. Cover with a lid and cook on low heat for 2 minutes to let the poha heat through.
6Remove from heat. Squeeze lemon juice over the top and fold once. Garnish with fresh coriander. Serve immediately while warm.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.