Kanda Pohe

Name: Kanda Pohe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3 servings
Ingredients: 1.5 cups Poha, thick; 1 medium Onion, finely chopped; 1 small Potato, peeled and diced; 2 tablespoons oil; 1 teaspoon Mustard Seed; 1 teaspoon Cumin, seeds; 1 pinch asafoetida; 1 teaspoon turmeric powder; 2 tablespoons Peanut; 2 tablespoons Cilantro, chopped; 1 tablespoon sugar; salt, to taste; 1 tablespoon lemon juice; 2 tablespoons Coconut, fresh grated (optional)

Veg Vegan

Vidarbha flattened rice with onion — thick poha (beaten rice) soaked briefly in water until moistened but not wet, drained, then tossed in a tempering of mustard seeds, curry leaves, dried red chilli, and finely sliced onion and green chilli fried in oil until the onion is soft and slightly golden, seasoned with turmeric, salt, sugar, and lime juice, finished with freshly grated coconut and chopped coriander. The Vidarbha pohe differs from Indori pohe (which uses fennel and sev) and Pune pohe (which uses thicker poha) by its more generous use of green chilli and the specific addition of a pinch of sugar alongside the lime — the sweet-sour contrast is characteristic. The most universally eaten Maharashtrian breakfast preparation; eaten across all communities and social groups. The pohe's texture — moist, individual grains that don't clump — is determined entirely by how the poha is soaked.

Cuisines

Malvani Vidarbha Kolhapuri Malwi Maharashtrian Nagpuri

Best for

Breakfast Snacks

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

	1.5 cups	Poha , thick
	1 medium	Onion , finely chopped
	1 small	Potato , peeled and diced
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 teaspoon	Turmeric powder
	2 tablespoons	Peanut
	2 tablespoons	Cilantro , chopped
	1 tablespoon	Sugar
	—	Salt , to taste
	1 tablespoon	Lemon juice
	2 tablespoons	Coconut , fresh grated (optional)

Instructions

1 Rinse the poha under running water in a colander, then let it drain completely.
2 Heat oil in a pan over medium heat, add mustard seeds and let them splutter.
3 Add cumin seeds and asafoetida, sauté for a few seconds.
4 Add peanuts and sauté until they turn golden brown.
5 Add chopped onions and sauté until they become translucent.
6 Add diced potatoes, turmeric powder, and salt. Cook until potatoes are tender.
7 Add the drained poha, sugar, and mix well until everything is combined.
8 Cook for another 2-3 minutes, stirring occasionally.
9 Turn off the heat, add lemon juice and mix well.
10 Garnish with chopped coriander leaves and grated coconut if using.
11 Serve hot.

Tips

For a spicier version, add green chilies while sautéing the onions.