Poha or Kanda Poha is a quick Indian breakfast dish made with flattened rice. It's perfect for busy mornings when you need something filling yet easy to prepare!
If you are looking for an easy breakfast idea, you must try this Poha Recipe.
Poha is a popular Indian breakfast made with flattened rice, tempered with fresh curry leaves, fried potato, onions, veggies, peanuts, and lemon juice.
The best place to find ultimate delicious Poha is Indore. It is their traditional breakfast and a perfect street food. It has a mix of savory and sweet flavors. If you love spicy, you might skip mild sweet Namkeens that are used for garnishing the Poha.
I have made Kanda Poha. Kanda means onions. I always add chopped onions soaked in lemon juice and salt as topping. My daughter is a fan of Poha that is garnished with Panchratan Namkeen from Halidram and that adds mild sweet flavor to it.
Team it with Ginger tea for a perfect way to begin your day!
Find More Indian breakfasts: Moong Dal Chilla, Aloo Sandwich, Bread Pakora, Bread Roll, Bread Besan Toast, Easy Ragi Roti.
Ingredients
- Poha- I use a local variety of thick poha as very thin poha dries out soon. You may try Tata Sampann brand.
- Onion- Freshly chopped onions for tempering and garnishing. Red onions work best.
- Vegetables- Potato/ Aloo, carrot, peas, and tomatoes add color and flavor to Poha. I have added potato, onion and tomatoes.
- Lemon juice- Freshly squeezed lemon juice for garnishing and adding to the chopped onions for garnishing.
- Spices and Salt- Indian spices like turmeric powder, red chili powder, mustard seeds, and normal salt.
- Sesame Oil- While any vegetable oil works, I love sesame oil for Poha.
- Fresh Curry leaves- add amazing flavor to this poha.
- Garnishing- Roasted Peanuts, any namkeen of your choice, cilantro or coriander leaves, chopped onions. I have added Panchratan namkeen from Haldiram. It already has cashews and raisins so this poha tastes mild sweet too.
How To Make Kanda Poha
Step 1. Rinse the Poha
Rinse the poha under cold running water for about 10-15 seconds. Ensure each flake is moistened but not soaking wet. Drain and let it rest in a colander for 5-10 minutes.
Note: This step is important and shall be done first as poha becomes soft after it absorbs moisture. You may soak it in milk for the ultimate soft texture.
Step 2. Wash and Chop Veggies
Step 3. Fry Potatoes
In a heavy wok, heat oil and when it is hot add chopped potatoes. fry them on slow flame till browned and crispy. Keep them aside.
Step 4. Sauté the Onions and Veggies
In the same wok or pan, add mustard seeds and let them splutter. Add the chopped curry leaves, onions, and cook until they turn golden brown. Add tomatoes and spices. Cook on slow flame for 3-5 minutes.
Step 4. Add drained poha and potatoes
Add drained poha, salt, and fried potatoes. Mix well. Turn off the heat. Let it sit for 5 min.
Step 5. Garnish and Serve
Garnish with your favorite namkeen for an added crunch, lemon juice, cilantro and onions. Serve the Poha hot and enjoy!
Expert Tips
- Rinse poha gently under cold water, just enough to soften it but avoid soaking it, so it doesn’t get mushy. Adding milk while soaking is optional, but really makes very soft poha.
- Serve it hot as it might become very chewy when kept for long.
- Leftovers can be stored in a dry container with a lid at room temperature to be consumed the same day. Just warm by sprinkling a little water when eating again.
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Poha Recipe- Easy Kanda Poha
Equipment
- 1 Large Bowl
- 1 heavy bottomed wok or pan
- 1 Colander
Ingredients
- 1 tablespoon sesame oil
- 1 small Potato chopped thin
- 1 small Onion chopped small
- 1 small Tomato chopped small
- 2 teaspoon fresh curry leaves (Kadi Patta)
- 3 teaspoon lemon juice
- 1 teaspoon Haldi powder (Turmeric)
- 1 teaspoon red chilli powder
- 1 teaspoon Mustard Seeds (Black Rai)
- 4 cups Poha I have used Rajdhani Brand
- salt as per taste
Instructions
- Rinse the poha under cold running water for about 10-15 seconds. Ensure each flake is moistened but not soaking wet. Drain and let it rest in a colander for 5-10 minutes. Note: This step is important and shall be done first as poha becomes soft after it absorbs moisture. You may soak it in milk for the ultimate soft texture.
- In a pan, fry potatoes, roast them till browned and keep aside to add later.
- In the same pan, add mustard seeds and let them splutter. Add the chopped curry leaves, green chilies, onions and cook until they turn golden brown. Add tmatoes and spices and cook on slow flame for 3-5 minutes.
- Add the drained poha and fried potato along with salt, to the pan. Mix gently with the vegetables and spices to ensure it is well-coated. Turn off the heat. Let it sit for 5 min.
- Garnish with your favorite namkeen for an added crunch, lemon juice, cilantro and onions. Serve the Kanda Poha hot and enjoy!
Notes
- Rinse poha gently under cold water, just enough to soften it but avoid soaking it, so it doesn’t get mushy. Adding milk while soaking is optional, but really makes very soft poha.
- Serve it hot as it might become very chewy when kept for long.
- Leftovers can be stored in a dry container with a lid at room temperature to be consumed the same day. Just warm by sprinkling a little water when eating again.
| Nutrition Facts | |
|---|---|
| Serving size: bowls | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 204 |
| % Daily Value* | |
| Total Fat 9.9g | 13% |
| Saturated Fat 1.7g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 7% |
| Total Carbohydrate 26.6g | 10% |
| Dietary Fiber 3.5g | 12% |
| Total Sugars 9.9g | |
| Protein 6g | |
| Vitamin D 0mcg | 0% |
| Calcium 15mg | 1% |
| Iron 2mg | 9% |
| Potassium 264mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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