Poha is a most popular Indian breakfast or snack recipe made with flattened rice (poha), onions, roasted peanuts, and a few spices. Kanda Poha is easy to make and so delicious!
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What is Poha?
Poha (or Pohe) are flattened rice flakes, also known as beaten rice. It is made by de-husking rice grains and parboiling them. They are then dried, roasted, and flattened with iron rollers.
It is also known as avalakki (kannada), aval (tamil), atukulu (telugu), chirer (bengali), etc, in different parts of India.
Types of Poha
There are two varieties of white poha:
- Thick to Medium Poha: Thick poha is preferred for this recipe.
- Thin Poha: It is paper thin and suitable for making chivda, sweet poha, etc.
These days healthier versions of red rice and brown rice poha are readily available in Indian grocery stores.
Ingredients to Make Poha Recipe
- Poha: Thick poha is preferred to make this recipe. When rinsed, it gets fluffy and absorbent. It is easily available in Indian grocery stores. The thin poha doesn't work for this recipe, as it turns mushy when rinsed. You may also use red or brown rice poha.
- Onion: Use finely chopped onion.
- Potatoes: I have used one medium Yukon gold potato. However, you can make this poha without potatoes as well.
- Spices: a tempering (tadka) made using mustard seeds, cumin seeds (jeera), curry leaves, and green chilies. Turmeric powder is also used for color and flavor.
- Peanuts: You can add peanuts for the crunch.
- Oil: You can use any cooking oil.
- Lime juice: freshly squeezed lime/lemon juice gives the best flavor.
- Garnish: garnish with coriander leaves and freshly grated coconut (optional).
How to Make Poha Recipe
Gently rinse poha in a colander under running water 2-3 times until they soften, and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.
In the same kadai, add mustard and cumin seeds and let them splutter.
Then add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent.
Next, add cubed potatoes (or mixed vegetables) and cook for 2-3 minutes. To make simple plain poha, you can skip adding potatoes or veggies.
Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (You can also use pre-boiled cubed potatoes to it and saute for 2 minutes).
Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well.
If you feel the poha is too dry, sprinkle some water. Cover it with a lid and cook for 2 minutes on low heat.
Turn off the heat. Add the lemon juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.
Serve hot with Masala chai or Coffee.
How to Serve Kanda Poha?
Serve it hot with a sprinkle of sev or bhujiya and coriander leaves, along with Masala Chai or Filter Coffee. You may also sprinkle some freshly grated coconut, tastes divine.
Tips & Variations to make the Best Poha Recipe
- Make sure to use only thick to medium flakes to make this poha recipe. Thin poha doesn't work for this recipe. When you rinse the thin pohe it gets mushy.
- Do not rinse/soak the poha for a long time, as they will turn mushy. I prefer to rinse 2-3 times under running cold water and drain the water completely. Cover and keep it aside until you are ready to use it.
- If you feel the poha is too dry while cooking, sprinkle 2-3 tablespoons of water and cook covered for 2 minutes.
- Add Veggies: You can add vegetables of your choice, like carrots, green beans, bell pepper, and green peas, to this poha recipe healthier. You can also substitute cabbage with onion for a no-onion poha recipe.
Storage Instructions
Refrigerator: Poha is best enjoyed immediately. Leftovers keep well in an airtight container in the refrigerator for up to 2-3 days.
Freezer: I do not recommend freezing it.
Reheat: Poha gets dry as it cools down. So sprinkle some water when you are reheating it in the microwave or in a pan on the stovetop to get moist and soft poha.
Frequently Asked Questions
If you rinse or soak poha for more time, it turns mushy. Just rinse it 2-3 times under running water until they soften and drain the excess liquid. Also make sure to use thick poha variety.
Just rinse it for 30 seconds to 1 minute under running water, until they soften. It is ready when poha can be lightly mashed between your fingers. Drain out the excess liquid.
Poha is rich in carbohydrates and fibre. It helps you satiated for a longer time period. Hence its good. To add extra-nutrition, add some veggies of your choice.
In addition to potatoes, you can add carrot, green peas, green beans, corn, bell pepper, cabbage to this recipe.
More Indian Breakfast Recipes
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Poha
Ingredients
- 2 tablespoons oil
- 1.5 cups poha (flattened rice) thick to medium flakes
- 2-3 tablespoons peanuts
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2-3 green chilies finely chopped
- 1 sprig curry leaves
- 1 medium onion (about ¾ cup), finely chopped
- 1 medium potato cut int ½ inch pieces, (or ½ cup mixed veggies)
- ½ teaspoon turmeric
- ½ teaspoon sugar optional
- salt to taste
- 1 tablespoon lemon juice
- 2 tablespoon coriander leaves for garnish
Instructions
- Gently rinse poha in a colander under running water 2-3 times until they soften and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
- Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.
- In the same kadai, add mustard and cumin seeds and let them splutter.
- Then add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent.
- Next, add cubed potatoes (or mixed vegetables) and cook for 2-3 minutes.Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (You can also use pre-boiled cubed potatoes to it and saute for 2 minutes).
- Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well.
- If you feel the poha is too dry, sprinkle some water all over. Cover it with a lid and cook for 2 minutes on low heat.
- Turn off the heat. Add the lemon juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.
- Serve hot with Masala chai or Coffee.
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