Name: Kanda Poha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Flattened Rice, medium thick; 1 Onion, medium, finely chopped; ¼ cup Peanuts; 2 Green Chili Pepper, finely chopped; 1 tsp Mustard Seeds; ½ tsp Ground Turmeric; 10 Curry Leaves; ¾ tsp Salt, or to taste; ½ tsp Sugar, optional, for authentic Maharashtrian taste; 1 tbsp Lemon Juice; 2 tbsp Coriander Leaves, chopped; 1½ tbsp Cooking Oil

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Put the flattened rice (poha) in a fine-mesh colander. Rinse it briefly and gently under running water so the flakes soften without going mushy. Set aside to drain and swell.
Elevate the cooking oil to a medium thermal state in a robust kadhai. Introduce the groundnuts, executing a continuous pan-roast until they achieve a crisp, golden-brown exterior. Extract and reserve.
In the remaining hot fat, add the mustard seeds and let them splutter. Fold in the curry leaves and finely minced green chillies straight away to release their aroma.
Add the finely chopped onions to the pan. Sauté until they turn soft and translucent, without letting them brown.
Incorporate the turmeric powder, the designated salt, and the optional sugar. Stir briefly to bloom the turmeric in the fat.
Add the drained, fluffed poha to the seasoned base. Fold it through gently from the bottom up so every flake takes on an even yellow colour without breaking.
Seal the kadhai with a tight-fitting lid. Enforce a low-heat steam for 2-3 minutes, allowing the starches to warm through and absorb the spiced vapors.
2–3 min
Sever the thermal source. Fold in the freshly squeezed lemon juice and the reserved crispy groundnuts to impart a bright, acidic crunch.
Crown the dish with a generous scatter of fresh coriander and mandate immediate service.

How to tell it's done

Poha should be soft, fluffy, non-sticky, and well-coated with turmeric.

Getting it right

Tip

Don't over-rinse the poha, or it turns soft and sticky. A little sugar balances the sour, hot and salty flavours the way Maharashtrian poha should.

What to serve it with

Serve with hot chai and optionally top with sev or grated coconut for variation.

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