Poha (Easy Kanda Poha)
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5.0
45 reviews
Excellent
Poha (Easy Kanda Poha)
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Poha is an easy and delicious Indian breakfast recipe popular in western and central India. Made with flattened rice, onion, potatoes, and seasoned with mild spices, curry leaves, peanuts and cilantro, this recipe also makes up for a quick mid-day snack.
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Ingredients
- 2.5 cup Poha (flattened rice) medium or thick
- 2 tablespoon oil divided
- 2 tablespoon peanuts raw, optional
- 1/2 teaspoon mustard seeds (Rai) optional
- 1/2 teaspoon Cumin seeds (Jeera) optional
- 10-12 Curry Leaves (Kadi Patta)
- 2 green chili pepper diced, adjust to taste
- 3/4 cup onions diced
- 3/4 cup potato diced into 1/2-1 centimeter pieces
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon sugar adjust to taste
- 1 tablespoon lime juice
- 1 tablespoon Cilantro leaves (Corainder) chopped
Garnishes when serving (optional)
- sev as needed, or bhujia
- pomegranate seeds as needed
- coconut freshly grated
Instructions
- Add poha to a strainer and rinse under running water until the water runs clear. Make sure all the poha is wet. Let it rest while you sauté the other ingredients.
- Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
- (optional )Add the peanuts and saute for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
- Add cumin seeds and mustard seeds to the oil and let them sizzle.
- Add the curry leaves and green chili pepper. Then, add the diced onions and stir well. Saute for a minute.
- Add the diced potatoes. Mix well with the onions. Now cover the pan with a lid and cook on medium-low heat until the potatoes are cooked completely. Open the lid and stir. Break a potato piece with the spatula to ensure it is cooked well. (It is important to cut the potatoes into small pieces so they cook quickly in 3-4 minutes)
- Add turmeric, salt, sugar, and poha to the pan. Mix gently until all the poha gets the yellow turmeric color. Change to low heat and cover the pan for 2 minutes. This helps to heat the poha.
- Turn off the heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
- You can taste test and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes.
Equipments used:
Notes
- Variety of poha: I usually use medium or thick (preferred) variety of poha for this recipe. Thin poha will become quite mushy, and you won't get the right texture.
- Potatoes: Make sure to dice potatoes really small so that they cook quickly.
- Sugar: I highly recommend not skipping the sugar, as it balances the flavors very well.
- Poha is dry? In case your poha seems a dry bit, just sprinkle some water and mix it once.
- Vegetable Poha: You can also add other veggies like diced bell peppers, green peas, corn, or grated carrots to make vegetable poha.
- Storing: Poha is always best enjoyed immediately, but if you are storing it for later use, then keep it in an airtight container.
Nutrition Information
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Calories
380kcal
(19%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
901mg
(38%)
Potassium
348mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
139IU
(3%)
Vitamin C
88mg
(98%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 901mg | 38% |
| Potassium | 348mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 88mg | 98% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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