Poha recipe, kanda pohe recipe, Maharashtrian poha recipe
Maharashtrian poha recipe is one of the most famous and favourite breakfast as well as evening time snacks recipe. It is all time lovable and favourite recipe not only by elders but also by kids. It is most commonly made in any Maharashtrian family for guests.
Ingredients
- 200 gms Thick poha
- 2 tablespoon Cooking oil
- 3 nos. Finely chopped Onions medium sized
- 4 nos. Chopped Green chilli as per your taste
- 50 gms Peanuts
- 2 tablespoon Coriander leaves
- 1 no. Lemon
- 2 tablespoon Thin Shev
- 2 tablespoon Grated dry Coconut
- 6-8 nos. Curry leaves (Kadhi Patta)
- ½ teaspoon Cumin seed (jeera)
- ½ teaspoon Mustered seeds
- ½ teaspoon Turmeric Powder
- ½ teaspoon Sugar
- 1 teaspoon Salt
Instructions
- First of all, clean poha remove dust and impurities with the help of a strainer, then and wash it thoroughly with water 2-3 times and take it out. Keep aside for 5 minutes, so it will help to soften the poha.
- Heat the oil in a deep kadhai or a pan, add peanuts and fry the peanuts on low flame. Then transfer it to soaked poha.
- Remove little hot oil from the kadhai for use at later steps of a recipe.
- Now add Mustard seeds, Cumin seeds (jeera), Curry leaves, green Chillies and give tadka.
- Now, add the chopped onion inside the tadka.
- Cook the onion till it becomes turns golden. meantime till the onion gets cooked, mix gently fried peanuts in socked poha
- When the onion turns golden brown then add turmeric powder and salt to it. Mix well.
- Further, add soaked poha in it and mix gently.
- Cover the lid and let it cook for 3-4 minutes on a very low flame. After 3-4 minutes remove the lid and add the hot oil which we kept aside in step - 3.
- Squeeze lemon on poha. Spread chopped coriander leaves. Add a little bit of sugar. Mix it well and again cover the lid and allow it to cook for 2 minutes only.
- Our super taste yummy kanda pohe is ready to serve. Garnish kanda pohe with thin Shev, grated Coconut, and lemon. Serve it hot.
Notes
1 - Do not add too much water to the poha, otherwise they will become sticky and fluffy. The water should only be enough for the poha to get wet otherwise poha will be soggy and mushy.
2 - You can also add aloo (potato) or mixed vegetables for variation in poha.
3 - You can increase or decrease the number of green chillies as per your choice.
4 - If you are making poha for children, you can remove the chillies.
5 - To make Poha spicier, use Bhujia Sev and add Spicy Boondi in it.