Kanda Poha Recipe
Kanda Batata Poha is a quick, easy & simple Maharashtrian snack recipe made with basic ingredients. This vegan poha upma is light, filling, and tasty! Make it in just 15 minutes!
Servings 4 people
Calories 535.64kcal
Equipment
Ingredients
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 5-6 green chillies
- ¼ cup roasted peanuts
- 1 teaspoon turmeric powder
- 1 potato
- 1 cup chopped onions
- 2 cups poha
- salt
- ½ teaspoon sugar
- ¼ cup chopped cilantro
- 1 tablespoon lemon juice
Instructions
- Rinse thick poha under running water until all the grains are softened. Leave the softened poha in the strainer while you cut the veggies - onions, potatoes, and green chillies. There is no need to soak the dry poha in water, rinsing them is enough.
- Heat oil in a pan. Temper mustard seeds and cumin seeds. Once they crackle, add the curry leaves and minced green chillies. Saute for 10 seconds on medium flame.
- Now, add the peanuts and fry them for a minute.
- Next, add the potatoes along with little salt and cook till they turn soft. This could take 4-5 minutes.
- Then add the chopped onions. Cook till they turn translucent. This could take 2-3 minutes.
- Add turmeric powder and mix. Saute for 15 seconds.
- Now add the softened poha to the pan along with salt and sugar. Give it all a good mix. The poha should get a yellow hue and not remain white. Cook for a minute and take it off the flame.
- Garnish with chopped cilantro and lemon juice. Mix it well. Cover the pan with a lid and let it sit for 2-3 minutes (with the gas turned off). This will ensure the kande pohe turns out fluffy and also absorbs all the flavors.
Notes
Rinsing poha helps remove any extra moisture, which in turn prevents the poha from becoming soggy or mushy. Do not skip this step. There is no need to soak the poha though.
The more oil you add to cook, the more flavorful it will taste. use your own discretion when adding oil. Skip the potatoes to make just Kande Pohe! If you want, add turmeric powder and salt to the poha when it's in the strainer and mix till it coats evenly.
When cooked, if you feel the poha is a bit try, sprinkle some water, mix, and cover to let it soften in the heat. If the poha is sticky cook it for some more time. The texture of the poha should be soft and fluffy and not sticky. To make it Jain, skip the onions and potatoes.
Nutrition
Calories: 535.64kcal | Carbohydrates: 94g | Protein: 11.06g | Fat: 12.63g | Saturated Fat: 1.44g | Polyunsaturated Fat: 3.81g | Monounsaturated Fat: 6.89g | Trans Fat: 0.03g | Sodium: 237.87mg | Potassium: 495.95mg | Fiber: 6.05g | Sugar: 4.77g | Vitamin A: 123.4IU | Vitamin C: 47.14mg | Calcium: 64.27mg | Iron: 2.08mg