Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Poha is flattened rice tossed with onion, peanuts, mustard seeds and turmeric. It is a light, quick Indian breakfast that is eaten across Maharashtra and central India.
The one thing to get right is the rinse. Wash the poha briefly and drain, never soak it, or it turns mushy.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Zoshua Colah on Unsplash; Photo 2: Shahbaz Ansari on Pexels; Photo 3: aksinfo7 universe on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Kanda Poha (Indian Flattened Rice Breakfast)
Description
Light, fluffy poha with onion, peanuts, turmeric and lemon. A classic Indian breakfast ready in 20 minutes.Ingredients
Instructions
-
Rinse the poha in a colander under cool water for 20-30 seconds until just soft. Drain, then sprinkle with the salt, sugar and turmeric and rest 5 minutes.
-
Heat the oil and fry the peanuts until golden. Remove them. Add the mustard seeds and, when they pop, the cumin, curry leaves and chilies.
-
Add the onion (and the potato, covered, until tender) and cook until soft.
-
Add the poha and peanuts and toss gently over low heat for 2 minutes. Finish with lemon juice and coriander.
