How to make Kanda Poha- Sk Khazana -

A very popular breakfast snack, that is made often in Maharashtrian homes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Onion (प्याज़ ), Thick pressed rice

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Kanda Poha- Sk Khazana checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Sunday Eggs Peanut Chaat Herb Crackers Pepper Crusted Chicken

Kanda Poha- Sk Khazana

Kanda Poha- Sk Khazana Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kanda Poha- Sk Khazana Recipe

  • Onion finely chopped 3 medium

  • Thick pressed rice (jada poha) 2 cups

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Green chillies slit 2-3

  • Curry leaves 6-8

  • Onion sliced 1 large

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Roasted peanuts crushed 2 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh coriander sprigs for garnish

  • Lemon wedges to serve


Step 1

Wash pressed rice thoroughly with water. Drain and set aside.

Step 2

Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, green chillies and curry leaves, mix and sauté for 1 minute.

Step 3

Add onion, mix and sauté till translucent. Add turmeric powder, mix and saute.

Step 4

Add pressed rice, salt, roasted peanuts and coriander leaves and mix well. Cook for 2-3 minutes. Take the pan off the heat.

Step 5

Transfer into a serving bowl, garnish with coriander sprig and serve hot with lemon wedge.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.