Kande Pohe recipe or poha is a most traditional and popular snack from Maharashtra. In-fact it’s also one of Mumbai’s popular street food. This snack is made from beaten rice or flattened rice. Also happens to be one of our favorite breakfast at home which is light, yet healthy and flavorful.
If you are in a hurry to make something then make pohe it’s easy and quick option. Mostly it’s served in Maharashtrian families in arranged marriages when the bride and the groom meet for the first time. But one doesn’t need a reason to make pohas right 🙂
Mainly there are two kind of poha kanda poha and batata poha. More or less both the pohas are same only the batata (potato) has the addition of potatoes. This dish is made in a lot of variations as it goes across some regions here. Towards the south urad dal, more of curry leaves, fenugreek seed, red chilies and coconut are used. Whereas towards Maharashtra its more of asofoetida, green chilies and coconut. Some also add boiled green peas, carrots, sprouts etc to make poha more healthier. However it’s made make with love any kind of poha would taste good.
The best part of this recipe is you could eat them anytime of the day as snack, brunch or quick lunch or even for breakfast. Also its requires basic ingredients which could be easily found in your kitchen. You could club poha with some hot cup of tea and you are sorted. Even writing about it is making me hungry.
Let’ make Kande Pohe recipe step by step:
1. Firstly put the poha in a colander and then place it under a running tap for 1-2 mins. Allow the poha to rest until it soaks well and swells. This process shouldn’t take more than 5-7 mins. If the poha dries up then add again a little water over them but they shouldn’t be soggy.
2. Take a deep pan roast the peanuts if they aren’t roasted for a crunchy and nutty taste.
3. Keep stirring them once they are done remove and keep aside.
4. In the same pan heat oil and saute cumin, mustard seed and asofoetida.
5. Once they crackle add the onion and saute until they change color.
6. Also add chopped curry leaves.
7. Time to add sugar and salt.
8. Put turmeric powder.
9. Mix all nicely and add roasted peanuts.
10. Now add the poha.
11. Gently combine all nicely. Towards the end add grated coconut, green chilies and salt if required.
12. Just cover and cook for 2 mins on low heat. Switch off the gas. Garnish your poha with coriander leaves, lime wedges, sev and grated coconut. Serve your kande pohe hot with tea or coffee.
If you are looking for more Mumbai street food recipes then do check ragda pattice, pani puri, sev puri, veg sandwich, batata poha, dosa, microwave idli, pav bhaji, paneer pav bhaji, veg spring rolls , baingan pakora, paneer 65, mushroom 65 and cold coffee.
Kande Pohe Recipe below:
- 1.5-2 tbsp oil
- 2 cups flattened rice or beaten rice flakes (poha)
- 2 medium sized onion chopped finely (pyaz/ kanda)
- 1 tsp mustard seed (rai)
- 1 tsp cumin seed (jeera)
- 10-12 curry leaves torn or chopped finely (kadi pata)
- 1 tsp sugar
- a pinch of asofoetida (hing)
- 1 tsp turmeric powder (haldi)
- 14-15 peanuts (singdana)
- 2-3 green chilies chopped finely (hari mirch)
- ¼th cup fresh grated coconut (nariyal)
- salt as required
- ½ lime juice
- chat masala (optional)
- sev [b](optional)
- some fresh grated coconut
- Firstly put the poha in a colander and then place it under a running tap for 1-2 mins. Allow the poha to rest until it soaks well and swells. This process shouldn't take more than 5 mins. If the poha dries up add again a little water over them but it shouldn't be soggy.
- Take a deep pan roast the peanuts if they aren't roasted for a crunchy and nutty taste.
- Keep stirring them once they are done remove and keep aside.
- In the same pan heat oil and saute cumin, mustard seed and asofoetida.
- Once they crackle add the onion and saute until they change color.
- Also add chopped curry leaves.
- Time to add sugar and salt.
- Put turmeric powder.
- Mix all nicely and add roasted peanuts.
- Now add the poha.
- Gently combine all nicely.
- Towards the end add grated coconut, green chilies and salt if required.
- Just cover and cook for 2 mins on low heat. Switch off the gas. Garnish your poha with coriander leaves, lime wedges, sev and grated coconut. Serve your kande pohe hot with tea or coffee.
2. While pounding the peanuts don't make their powder. Just crush them lightly Or add them as they are with skin Or without skin.
3. You could also add a dash of grated coconut to give that extra flavor.
4. Instead of frying you could add boiled potatoes. Then it becomes all the more low fat snack.