Kanda Poha Recipe - Plenty of onions and poha make a very tasty breakfast dish.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pressed rice (poha)(पोहा), Onions(प्याज़ )

Cuisine : Maharashtrian

Course : Snack

Kanda Poha

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Kanda Poha checkout Poha Balls , Poha Cutlets , Khatta Meetha Chiwda , Chuara Matar . You can also find more Snack recipes like Aval Nanachathu (Sweet Poha), Matar ke Samose, Idli Batter, Sprouted Moong Cutlets. Or try out these recipes from Maharashtrian Cuisine like Kolhapuri Egg Curry, Tisryache Kalvan, Crab Sukhe, Keema Pav.

Kanda Poha Recipe - How to make Kanda Poha


Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Pressed rice (poha) thick variety400 grams

  • Onions chopped3 medium

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Oil 5 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Curry leaves 6-7

  • Green chillies chopped6-7

  • Turmeric powder 1/2 teaspoon

  • Potato boiled 1 inch pieces1 medium

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped2 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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