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Thursday, 1 October 2015

Kanda Pohe - Popular Maharashtrian Breakfast Recipe / Healthy Snacks


 Poha (flattened or beaten rice flakes) is a staple breakfast in Maharashtra. For a typical Maharastrian nothing can make a morning better than reading Newspaper and relishing the all time favourite Kanda pohe with a cup of hot Masala Chai !

Kanda Pohe or Onion Poha is a very yummy dish, can be had at any time of day as a light healthy snacks. The recipe is very quick and easy. In this the soaked Poha are tossed in caramelized Onions with traditional tempering of mustard seeds, Cumin seeds,  Curry leaves , green Chilies and Peanuts. You may add finely chopped Potatoes which makes this dish Kanda Batata (Potato in Marathi) Pohe. I add green Peas in my Poha to make it more healthier and colorful.

The important steps in making good kanda Pohe is the selection of Poha and its Soaking. The beaten or flattened rice flakes(Poha) soak up the liquid and swell or enlarge. Many types of Poha are available in market. The very thin and the very thick varieties are used to make different chivda. We have to select the medium variety for Kanda Poha. Wash it well in a colander and let it drain completely making sure the poha is not too soggy and not too dry at the same time.

Eating Poha is good as it contains enough amounts of iron , Carbohydrate and fibre in it. Poha is not only loved in Maharashtra , It  is served as a street food in the Indore (Madhya Pradesh )24/7 with Masala Doodh and Jalebi . The flavors of street food served there still lingers in my mouth. In the famous lane of Sarapha in Indore, this humble dish is very nicely garnished with fresh Coriander leaves, Pomegranate seeds, wedges of Lemon, and  Sev .

Ingredients: Serves 4
  • 2 Cup Poha
  • 2 large Onions finely chopped 
  • Handful of  Peanuts
  • Handful of Green Peas (optional)
  • 3-4 green chilies finely chopped
  • 2-3 sprigs of Curry leaves
  • Fresh Coriander leaves, finely chopped for garnishing
  • 1/4 tsp Mustard seeds(Rai)
  • 1/4 tsp Cumin seeds(Jeera)
  • Pinch of Asafoetida(Hing)
  • 1/4 tsp Turmeric
  • 1 tbsp grated Coconut for garnishing (Optional)
  • 1-2 tsp Sugar(Optional)
  • 3 Tbsp Oil
  • Salt to taste
  • Few lemon wedges
  • 2 tbsp Pomegranate seeds for garnishing(optional)
  • 2-3 Tbsp Sev (optional)
Method:
  1. Rinse the Poha in a colander under running water for about a minute or so. Do not soak it in a bowl, as the poha will absorb more water and become soggy and spoil the dish. Let It drain.

   2. Meanwhile In a wok heat Oil on a medium flame and add Mustard seeds. Once the seeds splutter add the Cumin seeds followed by Curry leaves , green Chilies and Peanuts.


    3. Once the Peanuts splutter add the Onions and saute them until they get golden . Sprinkle little salt at this point. Add the green peas followed by the Asafoetida powder and Turmeric powder.


  4.  Add Salt and Sugar to the Poha and mix well. Add this poha to the wok and toss well with the caramelized Onions. If you feel the Poha has very less moisture and became more dry, sprinkle few drops of water on the Poha. Cover cook for 2 -3 minutes on low flame.



   5.  Put off the flame and squeeze out juice from 1-2 lemon wedges. Mix well and garnish with finely chopped fresh Coriander.


  6. You may top it with grated Coconut, Pomegranate seeds and Sev while serving. Enjoy this Kanda Pohe as breakfast or tea time healthy snacks !


If you are looking for some more Maharashtrian delicacies , check out this recipes from my blog - Narali BhatAnarsaNarali vadi , Narayani Sheera , kanoleBhakarwadiShrikhandGopalkala , Ukadiche Modak  , Narali pakatle ladoo


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