Maharashtrian · Breakfast, Snack
Kanda poha
Maharashtrian onion poha
- Total time25 minstart to table
- Hands on20 minactual work
- EffortEasy
- Serves4as written
- Per serving~290 kcalapprox.
Soft flattened rice tossed with onions, a mustard-and-curry-leaf tempering, turmeric and crunchy fried peanuts, finished with lemon and coriander. The Maharashtrian onion poha that most homes make for a quick breakfast.
Method
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Put 180 g thick poha (flattened rice) in the colander and rinse briefly under running water, tossing so it wets evenly. Leave it to drain and rest for 5 minutes so it softens through, then fluff it with your fingers so no lumps remain.
Done when: A flake pressed between two fingers is soft and crushes with no hard, brittle centre, and the poha is damp but not sitting in water.
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Heat 2 tbsp groundnut oil in the kadai on medium. Add 40 g peanuts and fry, stirring, for 2 minutes until they are golden and crisp, then scoop them out and set aside.
Done when: The peanuts are golden, smell toasty and sound crisp when stirred.
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In the same oil add 1 tsp mustard seeds; when it starts to pop, add 1/2 tsp cumin seeds if using, then 1 sprig curry leaves, 2 piece green chillies, finely chopped and 1 pinch asafoetida. Stir for 20 seconds.
Done when: The mustard has finished popping, the curry leaves are crackling and glossy and the tempering smells fragrant.
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Add 2 piece onions, finely chopped and cook for 4 minutes, stirring, until soft and translucent. Stir in 1/2 tsp turmeric powder and cook for a few seconds until the onions turn even yellow.
Done when: The onions are soft and translucent, not browned, and evenly coloured yellow by the turmeric.
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Add the softened poha, 1 tsp fine salt and 1 tsp sugar if using. Fold everything together gently until the poha is evenly yellow. Cover and steam on low for 2 minutes so it heats through and turns fluffy.
Done when: The poha is evenly coloured, hot right through and soft and fluffy, with no dry white flakes left.
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Turn off the heat. Squeeze over the juice of 1 piece lemon if using, scatter over the fried peanuts and 10 g fresh coriander leaves, chopped if using, and fold through lightly. Taste, adjust the salt and serve warm.
Done when: The poha tastes soft, lightly sweet, tangy and savoury all at once, with the peanuts crunchy on top.
Or have it read to you
In the app these same steps are read aloud one at a time, hands-free, with the timers running — and the cook guide speaks eleven Indian languages, so whoever is at the stove can follow along without reading English.
- English
- Hindi
- Tamil
- Telugu
- Bengali
- Marathi
- Kannada
- Malayalam
- Gujarati
- Punjabi
- Odia
Good to know
- Diet
- Vegetarian
- Contains
- peanut
- Eaten at
- Breakfast, Snack
- Nutrition, per serving
- ~290 kcal · 7 g protein · 40 g carbs · 12 g fat (approx.)