Authentic Maharashtrian Kanda Poha Recipe

Soaking is Key: Soaking the poha for the right amount of time is crucial for preventing it from becoming mushy. Adjust soaking time based on the thickness of your poha.
Low and Slow: Cooking the onions and spices over low heat allows them to soften and release their flavors without burning.
Don't Overmix: Overmixing the poha can make it sticky. Gently toss everything together once the poha is added to the pan.
Garnish Generously: Fresh cilantro, lemon juice, and crushed peanuts add layers of flavor and texture. Don't be shy with the garnish!

Name: Authentic Maharashtrian Kanda Poha Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Flattened Rice (poha, thick variety, washed and soaked for 5 minutes); 1 Potato (boiled and chopped, medium); 1 tbsp Oil (vegetable or canola oil); 1 tsp Mustard Seeds (rai, or 1 tsp cumin seeds (jeera)); 1/2 tsp Chili Powder (red); 1/4 tsp Turmeric Powder (haldi); 1 Chili (deseeded for less heat (optional), finely chopped, green); 11 leaves Curry Leaves (fresh); 1.5 tsp Salt (to taste); 1 Onion (finely chopped, medium); 2 tbsp Peanuts (roasted and crushed); 1/2 cup Coriander (finely chopped, for garnish); 1/2 Lemon (for juice)

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