Kanda Poha | Kande Pohe

Kanda Poha | Kande Pohe

Kande Pohe | Kanda Poha

Serves – 2 

Ingredients

Poha (thick) – 1 cup

Water – as required

Salt – a generous pinch 

Lemon juice – 2tbsp

For Masala

Oil – 1tbsp

Peanut (skinless) – handful

Oil – 4tbsp

Heeng – a generous pinch

Mustard seeds – 2tsp

Cumin seeds – 1tsp

Curry leaves – a sprig

Onion chopped – ½ cup

Green chilli chopped – 1 no

Potato (boiled & diced) – ½ cup 

Turmeric – ½ tsp

Sugar – 1tsp

Coriander chopped – handful

 

For garnish 

Grated coconut – handful

Sev (thin) – handful

Coriander sprigs 

Lemon wedge

Kanda Poha | Kande Pohe

Kanda Poha | Kande Pohe

Method 

Place the poha in a colander and pour some cold water on top of it to wet it completely.

Let the water drain and at no point it should soak the poha. Add salt, sugar and lemon juice, mix lightly and leaves aside for 5 mins.

Heat oil in a pan and add asafoetida, add in the peanuts and lightly stir them till light brown. Add in mustard seeds and cumin. Once they splutter add curry leaves, chillies and onions. Stir the onions for 2-3 mins, add potatoes and toss them together. 

Sprinkle turmeric, sugar and give a quick stir. Add the drained poha along with some salt. Gently toss the poha to mix it properly. Add a sprinkle of water if the poha is very dry. 

Cook for 3mins and remove to a serving bowl. Garnish with grated coconut, thin sev, coriander sprigs and lemon wedge.

Kanda Poha | Kande Pohe

Kanda Poha | Kande Pohe

Kunals tips & tricks while cooking Kande Pohe or Masala Poha

  • do not soak the poha, just wash it.
  • If you are not fond of peanuts you can add cashew nuts or almonds to it.
  • Use a thicker variety of poha so that it does not stick together or become clumpy.
  • Use within 2 days of preparing it.

 

Extra shots (leftover recipe 

Poha Pakore (using leftover poha) 

Besan – ½ cup

Salt – to taste

Chilli powder – ½ tsp 

Turmeric – ½ tsp

Cumin powder – ½ tsp

Ginger chop – 2tsp

Green chilli chop – 2tsp

Ajwain – ½ tsp

Water – ½ cup

Leftover poha – ½ cup

Oil – for deep frying

Method 

To make pakore using leftover kande pohe mix all the ingredients mentioned in the list above to make a thick batter. Heat oil in a deep vessel and using your fingers drop small balls of the batter in hot oil. Deep fry them till golden brown from the outside. Remove and serve them hot with chutney.