Kanda Poha

Maharashtrian Breakfast dish prepared with pressed rice, lots of onion, boiled potatoes, tempered with mustard seeds, curry leaves and asafoetida, sprinkled with lemon juice and garnished with fresh chopped coriander leaves.

Goes perfect with a Cutting Chai….

Preparation Time: 8 -10 minutes

Cooking Time: 10-15 minutes

Serves: 4

Ingredients and Quantity:

Pressed rice (poha), thick – 375 grams

Onions chopped- 02 large

Salt -to taste

Sugar, coarsely ground- 1/2 tsp.

Refined Oil -02 tbsp.

Mustard seeds- 01 tsp.

Asafoetida- a pinch

Curry leaves- 02 sprigs

Green chillies, chopped- 03 nos

Turmeric powder -1/2 tsp.

Potato boiled, peeled and cubed-01 no.

Peanuts, fried- 01 tbsp.

Cashew nuts, fried- ½ tbsp.

Raisins, fried- ½ tbsp.

For Sprinkling:

Lemon juice -02 tsp.

For the garnishing:

Fresh coriander leaves, finely chopped -01 tbsp.

Coconut, fresh, grated- ¾ th tbsp. (Optional)

Onion rings, light golden brown- 01 tbsp. (Optional)

Method:

Wash the pressed rice (Poha) in a colander ensuring that it is moist and not mashed/ mushy. Add salt and sugar and mix lightly. Set aside.

Heat oil in a non-stick pan. Add mustard seeds and when they splutter / crackle add asafoetida, curry leaves. Sauté for half a minute and add chopped onions sauté till translucent.

Add green chillies and turmeric powder and mix. Sauté for two minutes, add peanuts, raisins and Cashew nuts mix well.

Add the boiled potato cubes and poha.

Mix lightly and cook till poha is heated through. Add lemon juice and mix very lightly. Serve hot garnished with Chopped coriander leaves.

I have also garnished with crispy onion rings to enhance its flavor and appearance.

Chefs Tip:

You may add the peanuts, cashew nuts and raisins in the tempering if you do not want to fry it separately.