Place the poha in a colander and rinse under cold water for about 20 seconds, tossing gently, until just softened. Drain and let sit 5 minutes.
Serves 4
Ingredients
- 2 cups thick poha (flattened rice)
- 2 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1/3 cup raw peanuts
- 1 medium onion, finely chopped
- 2 green chilies, slit
- 10 curry leaves
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 lemon, juiced
- 1/4 cup chopped cilantro
- 2 tablespoons sev or grated coconut, for topping
Instructions
- Place the poha in a colander and rinse under cold water for about 20 seconds, tossing gently, until just softened. Drain and let sit 5 minutes.
- Sprinkle the damp poha with turmeric, sugar and salt and fluff with a fork so every flake is evenly yellow.
- Heat the oil in a wide skillet over medium heat. Add the peanuts and fry 2 to 3 minutes until golden, then lift out with a slotted spoon.
- Add the mustard seeds to the same oil; when they pop, add the curry leaves and green chilies and stir for 20 seconds.
- Add the onion and cook 3 to 4 minutes until soft and translucent but not browned.
- Tip in the seasoned poha and toss gently over low heat for 2 to 3 minutes until heated through. Cover and steam 1 minute.
- Turn off the heat, return the peanuts, squeeze in the lemon juice and fold in most of the cilantro.
- Serve warm topped with sev or coconut and the remaining cilantro. Leftovers pack well in an insulated lunch jar.
- Kanda poha is the everyday breakfast of Maharashtra, sold from street carts outside train stations and schools across Mumbai and Pune. Because the rice is already parboiled and flattened, it only needs rinsing, which is why it became a weekday staple: fifteen minutes from pantry to plate, light but filling, and gentle enough for young eaters.
Nutrition (estimated, per serving)
- Calories: 290 kcal
- Protein: 7g
- Fat: 11g
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 4g
- Sodium: 460mg
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