Recipe- Perfect For Breakfast Maharashtrian Style Kanda Poha

Kande pohe is a classic Indian breakfast recipe originating in the west coast of India especially in Maharashtra and Gujrat. Kande means onion, finely chopped onions are used in this recipe. Pohe or poha means flattened rice/ beaten rice that is parboiled at first and then flattened. This is a healthy iron-rich vegan breakfast recipe.

Poha also known as pohe, pauwa or aval is one of the most sought breakfast all over India. Made with flattened rice, onions, green chilles this kande pohe is served with a hot cup of tea or coffee.

Ingredients

2 cups Pohe (thick variety) / Flat beaten rice (thick variety)
1 Big Onion
6-7 Curry Leaves
3-4 Green Chilles
1 teaspoon Mustard Seeds
1/4th teaspoon Hing (Asafoetida)
1/2 teaspoon Turmeric Powder (Haldi)
1 teaspoon Sugar
Salt to taste
1/4th cup Coriander Leaves / Cilantro
Fresh scrapped coconut for garnishing (optional)
Lemon Juice while serving
2 tablespoon Oil

Method

- Using a sieve / strainer, wash pohe (flatend rice) under clean tap water. Drain the water and set aside.

- In a kadhai / pan, heat oil. Once oil is hot, add mustard seeds and let them splutter.

- Add hing (asafoetida), turmeric powder, curry leaves, finely chopped green chlles and saute for about 15 seconds.

- Add finely chopped onions and cook till translucent.

- Once onions are cooked, add the soaked pohe/poha (flattened rice) along with salt and sugar. Mix well.

- Cover the pan for about 3-4 minutes, stirring occasionally.

- After 3-4 minutes of cooking the poha, add finley chopped coriander leaves and mix well.

- Traditional Kande Pohe is ready.

- Garnish kande pohe with roasted peanuts and freshly scraped coconut or with juicy pomegranate kernels or fine besan shev.

- Sprinkle lemon juice over kande pohe just before serving