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Tuesday, December 3, 2013

I usually love poha/ aval/ flattened rice in any form except sweet. But I make south Indian versions like tamarind poha, lemon poha and poha upma. But when I went to Pune in June, my MIL told me, you will struggle for food there. As I said in some other post, she never knew my love towards north Indian food. I totally enjoyed food there and want to explore more food if I visit next time. She even mocked us for not cooking anything there in my BIL’s house. But, come on!! Who will sit and cook when we are in holidays??!!Tongue Having said that, I have to cook this time when we are going to Langawi this month end. Just for my in-laws sake, otherwise they will starve there! Blushing.
For breakfast, my BIL bought from a near by shop – I had this poha twice. It was so different from the south Indian version aval upma. It was mild and had a sweet taste, with lots of onions. I make it dry, but this was a bit oily. So from that time, I wanted to post it here, so here comes the time for it. After that full meals, even my blog needs a simple recipe. (Only recipe wise - not a low calorie.. this one is very filling one!)


Kanda poha recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 10 mins    Serves: 2


Poha/ flattened rice (thick variety) - 1 cup

Onion - 1 large

Green chilli - 3

Potato - 1

Turmeric - 1/8 tsp

Sugar - 1/2 tsp

Lemon juice - 1 tsp

Coriander leaves, chopped - 1 tblsp

Salt - As needed

To temper

Oil - 2 tblsp

Mustard - 3/4 tsp

Asafoetida - 1 generous pinch

Curry leaves - 1 sprig


  1. Wash poha thoroughly 2-3 times. Drain water and mix turmeric, salt and keep aside for 10 mins.1-kanda-poha
  2. Mean while you can cube the potatoes and cook them. I microwaved it to cook. You can choose your own option. If microwaving, cook covered without adding any water for a minute or two in high.2-boil-potata
  3. Heat a pan with oil and splutter mustard, add asafoetida and curry leaves. Add onion, green chilles and fry till just transparent. Add sugar and give it a stir.3-tadka
  4. Add boiled potato and fry for a minute. Add poha and mix well.4-add-poha
  5. Pat it gently to pack it and cook covered in low flame for 4 minutes. Laslty add coriander leaves and lemon juice. Mix well.5-squeeze-lemon


    • I always add turmeric to poha, for even colouring.This is the way my mom always follows for lemon and tamarind poha too. You can add it while frying onion too.
    • Do not over-fry the onions, it should be crunchy.

Enjoy it hot, with a cup of tea. Perfect for breakfast or as an evening snack too.

kanda poha recipe

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  1. simple and delicious breakfast to prepare :)

  2. my fav sunday brunch! u hv tempted me too much now this week I am going to make it too

  3. Hi Raks! Even I had in Ujjain, Madhya Pradesh. It was so tasty! There they served it with some sev garnished on top. You try that too! :)

  4. Suresh loves this a lot, i love the addition of peanuts in this. Delicious breakfast recip

  5. Love this one..my go to recipe when I m in a hurry and need a qiuck fix

  6. Healthy Breakfast recipe.. looks perfect..

  7. Poha looks so delicious and colorful. Excellent meal.

  8. this is my go to breakfast when i m in a hurry. we love it garnished with sev and chopped onions!

  9. Perfect for breakfast..Love it

  10. I make this often for my huss. Looks nice...

  11. Its really awesome recipe...i made it and really enjoyed a lot..

  12. Its really awesome recipe...i made it and really enjoyed a lot..

  13. I love it.. Looking so delicious..I used to add little crunchy peanuts ..

  14. I have been a silent reader of your blog for a long time.. u r really rocking! awesome step-by-step recipe composition

  15. Looks delicious raks... I make it the same way.. I add some peanuts too..
    Beautiful clicks :)

  16. My fav too..looks great!

  17. I have become a fan of your blog which I discovered very recently searching for sakkarai pongal recipe

  18. I can proudly say that i have learnt cooking by referring ur blog. I was very tensed before marriage that i never cooked anything or even entered kitchen before marriage. But by referring ur blog i tried making many dishes and it came out really well.Thanks for all these useful posts.

  19. A slight variation is use of pinch black rocksalt & a teaspoon of fennel seeds in the oil along with mustard , it will help reduce the acidity which is a customary sideffect associated with the poha receipes !


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