Sanjeev Kapoor

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Kanda Poha  Recipe

Plenty of onions and poha make a very tasty breakfast dish.

This recipe has featured on the show Khanakhazana.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Kanda Poha

Main Ingredients

Pressed rice (poha), Onions





Level Of Cooking



  • Pressed rice (poha) thick variety
    400 grams
  • Onions chopped
    3 medium
  • Salt
    to taste
  • Sugar
    1/2 teaspoon
  • Oil
    5 tablespoons
  • Mustard seeds
    1 teaspoon
  • Asafoetida
    a pinch
  • Curry leaves
  • Green chillies chopped
  • Turmeric powder
    1/2 teaspoon
  • Potato boiled 1 inch pieces
    1 medium
  • Lemon juice
    1 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons


Step 1

Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.

Step 2

Heat oil in a pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté.

Step 3

Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha.

Step 4

Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.

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