Light and Fluffy Kande Poha (Onion Poha): A Classic Maharashtrian Breakfast
25 minutes
826 reads
About Light and Fluffy Kande Poha (Onion Poha): A Classic Maharashtrian Breakfast
Imagine waking up to the aroma of sputtering mustard seeds and curry leaves, a symphony of flavors that hint at the delicious Kande Poha you're about to enjoy. This light and fluffy Maharashtrian staple is more than just a quick breakfast; it's a taste of India in every bite.Tender flattened rice is kissed with a vibrant tempering, mingling with sweet sautéed onions and the satisfying crunch of peanuts, cashews, and raisins. A touch of turmeric and green chilies adds warmth, balanced by a bright squeeze of lemon and fresh coriander.Whether you're craving a quick breakfast, a light meal, or an evening snack, this simple yet satisfying Kande Poha recipe is sure to become a new favorite.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Main Ingredients
- 375 gm Flattened Rice flattened rice, thick, white
- 2 large Onions chopped
- 1-2 tsp Salt to taste
- 1 tsp Sugar coarsely ground
- 2 tbsp Refined Oil
Tempering
- 1 tsp Mustard Seeds
- 1/8 tsp Asafoetida hing
- 2 Curry Leaves
- 3 Chilies chopped, green
- 1/2 tsp Turmeric Powder
For Sprinkling
- 2 tsp Lemon Juice
For Garnishing
- 1 tbsp Coriander Leaves finely chopped
- 1/4 cup Coconut fresh, grated (optional)
- 1/4 cup Crispy Onions (optional), fried
Instructions
- Rinse the poha in a colander under running water until moist but not mushy. This hydrates the poha without making it soggy.
- Drain the poha completely. Gently mix in the salt and sugar. Set aside.
- Heat the oil in a non-stick pan over medium heat. Add the mustard seeds. Once they splutter, add the asafoetida and curry leaves.
- Sauté for 30 seconds until fragrant. Add the chopped onions and sauté until translucent, about 5-7 minutes. This adds a touch of sweetness to the dish.
- Add the green chilies and turmeric powder. Sauté for 1 minute. Stir in the roasted peanuts, raisins, and cashews.
- Gently fold in the rinsed poha. Mix well to combine with the tempering and nuts. Cover the pan and cook for 2-3 minutes, or until heated through. Covering the pan traps steam and ensures the poha cooks evenly.
- Sprinkle with lemon juice and mix lightly. This adds a bright, citrusy note.
- Garnish with chopped coriander leaves and freshly grated coconut, if desired. Serve hot. Crispy fried onions can be added for extra flavor and texture.
Recipe Notes
Good To Know
- For thin poha, rinse it under running water in a colander/strainer until moist, but not mushy.
- If the poha seems dry after adding it to the seasoning, sprinkle with water, stir, and cover the pan to help it absorb moisture.
- To make Batata Kande Pohe, add cubed boiled potatoes to the seasoning before adding the poha.
Expert Tips
- For a richer flavor, roast the poha lightly before adding it to the seasoning.
- Adjust the spice level by adding more or fewer green chilies.
- Garnish with fresh cilantro, grated coconut, and a squeeze of lemon juice for added flavor and freshness.
Storage Instructions
- Store leftover poha in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan or microwave, sprinkling with a little water if needed to prevent dryness.
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Recipe Nutrition
Calories: 482kcalCarbohydrates: 88gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 703mgPotassium: 283mgFiber: 4gSugar: 5gVitamin A: 88IUVitamin C: 11mgCalcium: 53mgIron: 1mg
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7 Comments
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This is delightful! Thanks for the recipe.
The very basic recipe but it needs a skill to make it delicious.
yummy yummy
This looks so inviting! Thank you.
Looks incredible! Thanks for the details.
Such a flavorful dish! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.