How do I keep poha from turning mushy?

Use thick poha, rinse it gently in a colander, and let it soften only with the steam in the pan; tempering in Anveshan groundnut oil keeps the grains separate and fluffy.

Which oil is best for kanda poha?

Wood-pressed Anveshan groundnut oil gives a clean, nutty base, and a teaspoon of Anveshan ghee added to the tempering deepens the aroma.

How long does kanda poha take?

About 10 minutes of prep and 15 minutes of cooking, making a warm breakfast for 4.

Can I add vegetables to kanda poha?

Yes, boiled potato or green peas fold in easily; just saute them in the Anveshan groundnut oil tempering before adding the poha.

Kanda Poha

Name: Kanda Poha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Bilona Ghee; 2 tbsp Wood-Pressed Groundnut Oil; 2 cups Thick poha (flattened rice); 1 large Onion; 1 tsp Mustard seeds; 1 sprig Curry leaves; 2 pieces Green chillies; 0.25 tsp Turmeric powder; 3 tbsp Roasted peanuts; 1 tbsp Lemon juice; 1 tsp Salt

Kanda poha is a quick Maharashtrian breakfast made by tempering soaked flattened rice (poha) with onions, mustard seeds, green chillies and curry leaves until fluffy. You bloom the tempering in nutty Anveshan groundnut oil with a touch of Anveshan ghee, then fold in turmeric, roasted peanuts and a squeeze of lemon. Light, savoury and ready in under half an hour, this comforting breakfast serves 4.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Thick poha (flattened rice)
Onion
Mustard seeds
Curry leaves
Green chillies
Turmeric powder
Roasted peanuts
Lemon juice
Salt

How to Make Kanda Poha

1
Rinse the poha gently in a colander until just softened, then leave to drain and fluff up.
2
Heat the Anveshan groundnut oil and crackle mustard seeds, then add peanuts and fry until crunchy.
3
Add curry leaves, slit green chillies and chopped onion, sauteing until the onion turns translucent.

Tips for the Best Kanda Poha

✓Rinse thick poha briefly and drain well so it softens without going soggy.
✓Temper mustard seeds in Anveshan groundnut oil until they crackle before adding onions.

Frequently Asked Questions

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