Recipe for Kanda or Onion Poha

This is a simple and easy to understand step-by-step recipe for preparing at home typical authentic Maharashtrian Style Kanda or Onion Poha. This is a traditional dish from Maharashtra, which is prepared using beaten Rice Flakes; it is called as Kande Pohe in the Marathi language.

Kande Pohe is a very delicious and popular multipurpose food item, normally taken for breakfast or as an afternoon snack.

Kande Pohe also makes a great snack in the Tiffin Boxes of school going children.

The Marathi language version of the same recipe can be seen in the article – Here

Preparation time- 20 Minutes
Serves- 2-3 Persons

Ingredients
2 Cup thick Poha
2 table spoon oil
½ table spoon Vanaspati oil
2 medium size onions (Cut medium size)
5 – 6 Green Chilies (Cut medium size)
½ Cup Coconut
¼ Cup Coriander
1 Medium size boiled potato (Cut medium size)
1 tea spoon turmeric
1 ¼ tea spoon salt
1 ½ tea spoon sugar
1/2 table spoon lemon juice

For Tadka
10 leaves of Kadipatta
1 tea spoon Rai
1 tea spoon Jeera

Maaharasshtrian Kande Pohe

Kande Pohe

Preparation
First cut the onion, chili, Coriander, potato, Coconut & lemon Juice.

Soak Poha in water for 1 minute strain and keep aside for 15 minutes after that add 1 tea spoon sugar, 1 tea spoon salt, lemon juice and 1 tea spoon sugar.

Heat 2 table spoon oil in frying pan. Then add the ingredients of the Tadka.

Add onion and chili fry till colour changes to pink (transparent) then add turmeric and ¼ tea spoon salt and potato, ½ table spoon Vanaspati oil and fry for 2 minutes.

Add Poha in the Tadka and mix nicely cover the frying pan with the lid and keep on small flame for 2-3 minute.

While serving decorate with coconut and coriander.

About Sujata Nerurkar (2158 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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