Poha (Easy Kanda Poha)
User Reviews
5
Poha (Easy Kanda Poha)
Description
Poha is made by rinsing medium or thick flattened rice until clean and letting it absorb some moisture. Peanuts are optionally roasted in oil to add crunch. The dish is built by tempering mustard and cumin seeds, then sautéing curry leaves, diced green chilies, onions, and small diced potatoes together until the potatoes are tender.
Turmeric powder, salt, and sugar season the mixture before the soaked poha is added and gently folded in to combine without mashing the grains. The flavor profile is mildly spiced and slightly tangy due to the addition of lime juice and fresh cilantro at the end, providing brightness and freshness.
Poha is traditionally served as a quick breakfast or light meal and can be garnished with sev, pomegranate seeds, or freshly grated coconut for added texture and flavor. The recipe notes suggest keeping potatoes diced small for even cooking and recommend adding sugar to balance flavors.
Storage is best for short periods in airtight containers as poha is enjoyed fresh to retain texture.
Ingredients
- 2.5 cup poha medium or thick, flattened rice
- 2 tablespoon neutral cooking oil divided, generic cooking oil
- 2 tablespoon peanuts raw, optional
- 1/2 teaspoon mustard seeds optional, aka rai
- 1/2 teaspoon cumin seeds optional, aka Jeera
- 10-12 curry leaves aka Kadi Patta
- 2 green chili pepper diced, adjust to taste
- 3/4 cup onion diced
- 3/4 cup potato diced into 1/2-1 centimeter pieces
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon sugar adjust to taste
- 1 tablespoon lime juice
- 1 tablespoon cilantro leaves chopped, aka corainder
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.
Notes
- Use medium or thick flattened rice for proper texture; thin poha becomes mushy.
- Dice potatoes into small pieces to ensure they cook through quickly.
- Do not skip sugar; it balances the overall flavors effectively.
- If the poha appears dry, sprinkle a little water and mix once to moisten.
- You can add diced bell peppers, green peas, corn, or grated carrots to make a vegetable poha.
- Store poha in an airtight container and consume within a short time for best texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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