Kanda Poha
flattened rice steamed soft with onion, peanuts and curry leaves, breakfast in fifteen minutes
Allergens in Kanda Poha: peanuts, mustard.
Ingredients
Quantities for 4.
- 150g (about 2 cups), thick variety Pohathin poha turns to paste; buy the thick jada poha
- 2 medium, finely chopped Onion
- 50g, raw Peanut
- 3 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seedsoptional
- 2, slit lengthways Green Chilli
- 10 Curry Leaves
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-freeoptional
- 1 tsp SugarMaharashtrian poha is faintly sweet
- 1 small, cut into 1cm dice Potatomakes it kanda-batata pohaoptional
- 1 Lemon
- 3 tbsp, chopped Coriander Leavesoptional
- 2 tbsp, freshly grated Coconutoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the poha in a colander under running water, tossing with your fingers, then leave it to stand 10 minutes. Never soak it in a bowl of water.
- Chop the onion fine and have everything within reach. Once the mustard seeds pop the dish takes six minutes.
Method
- Rinse the poha in a colander until the grains soften, then leave it to drain and swell for 10 minutes.Squeeze one grain: it should crush cleanly. Hard in the middle means another sprinkle of water; mushy means you soaked it.
- Toss the drained poha with the turmeric, sugar and salt so every grain turns yellow. Do this with your fingertips, not a spoon.
- Fry the peanuts in the oil over medium heat for 3 minutes until they darken and smell toasted, then lift them out.
- Into the same oil add the mustard seeds and wait for them to pop, then the cumin, green chilli, curry leaves and hing.Stand back. Wet curry leaves spit.
- Add the diced potato, if using, cover and cook 6 minutes until tender.
- Add the onion and cook 4 minutes until soft and translucent but not browned.Browned onion makes the poha taste of fried onion instead of fresh.
- Fold in the poha and the fried peanuts, lower the heat, cover and steam 3 minutes.
- Turn off the heat, squeeze over the lemon and scatter with coriander and grated coconut. Serve at once.
Storage
Poha is a fifteen-minute dish and does not keep. It dries out within a couple of hours. If you must, refrigerate 1 day and revive it with a sprinkle of water, covered, over low heat.
Nutrition Good estimate
One serving of Kanda Poha (184 g) is about 393 calories, or 214 calories per 100 g.
Low protein: 8 g a serving, 8% of the calories
| Per serving184 g | Per 100 g | |
|---|---|---|
| Calories | 393 kcal | 214 kcal |
| Protein | 8.2 g | 4 g |
| Carbohydrate | 48.3 g | 26 g |
| of which sugars | 5.2 g | 3 g |
| Fibre | 4.7 g | 2 g |
| Fat | 19.5 g | 11 g |
| of which saturated | 4.9 g | 3 g |
| of which unsaturated | 13.6 g | 7 g |
Nearest database match used for asafoetida, curry leaves, poha. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.