Kanda Poha is a breakfast or a tea time snack popular in western India. It is made with flattened parboiled rice. Poha is prepared both as a sweet or spicy snack. This the spicy version. Poha is rich in iron and healthy carbohydrates and also suitable for diabetics. The snack is very filling and a bowl full at breakfast will keep you full till lunch or dinner without having to binge in between.
Serves: A Family of Four
Prep. Time: 10 Mins.
Cooking Time: 6 to 8 Mins.
- Thick Poha – 300 gms
- Onions (chopped fine) – 2 medium
- Mustard Seeds (big) – ¾ tsp.
- Cumin Seeds – ¾ seeds
- Hing – ¼ tsp.
- Turmeric Powder – ¾ tsp.
- Green Chillies (finely chopped) – 4 to 6
- Curry Leaves – 2 small sprigs
- Green Corriander (finely chopped) – 3 tbsp.
- Coconut (grated) – tbsp. (optional)
- Lime Juice – 1 tbsp.
- Nylon Sev (fine sev) – as needed (optional)
- Sugar – 1 to 2 tsp.
- Oil – 4 to 5 tbsp.
- Salt – 1 tsp.
Step 1: Take the poha in a strainer and sieve to remove any powder. Then place sieve under running water till the poha is wet and then leave aside to drain (the poha will soften).
Step 2: Add the oil to a pan and splutter the mustard seeds. The add the cumin, curry leaves, hing and green chillies and sauté for a minute on low heat.
Step 3: Now add the onion and sauté for a minute (do not cook the onion took much as we need to keep the crunch). Add 2 tbsp. corriander and sauté for 30 seconds.
Step 4: Next add the turmeric and sauté for a few seconds. Add the sugar, salt and lime juice and mix for a minute.
Step 5: Break lumps if any and then add the soaked poha to the pan. Mix well lightly. Cover and cook for 2 minutes on low heat.
Step 6: Garnish with remaining green corriander, sev (optional) and coconut (optional). Serve hot with a wedge of lime.
I sometimes like to eat the poha with a sprinkling of sugar.