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Kanda Poha Recipe: With 2 POPULAR Varieties | A Definitive Guide

Kanda poha recipe is a popular Maharashtrian dish made using poha, which is beaten or flattened rice. Kanda refers to onions in Marathi, and hence you may already have got an idea about the primary ingredients of the recipe.

While poha is highly beneficial for health, which we will discuss in detail below, incorporating moderate amounts of Kanda or onions in the diet is also recommended for healthy people.

They contain antioxidants and help fight inflammation. Onions are capable of reducing the cholesterol levels in the body as well as helps in decreasing triglycerides; these properties of onion may further lower the risk of heart disease.

The anti-inflammatory nature of onions may aid in bringing down the blood pressure rate and prevent blood clots. In this post I shall cover everything my readers need to know about Kanda Poha. I will cover two different varieties of making poha. These varieties are extremely popular. I simply can’t wait to share my amazing recipes.

Let us dive in!

Kanda Poha Recipe With 2 Varieties And A Printable Recipe Card

Here I present to my readers my indepth recipe on Kanda Poha. I have covered two popular varieties of this dish. Please read through, one can also print my recipes for free. I draft my recipes in a printable card format. This way one can access my recipes easily.

Kanda Poha Header Image

Maharashtrian Kanda Poha Recipe | How To Make Kanda Poha The Right Way

Team Yummy Tummy
Know how to make an authentic Indian breakfast item Kanda Poha.  My Kanda poha recipe is healthy, and light. This dish requires fewer ingredients, is super easy to prepare, and gets ready very quickly. 
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine Indian
Servings 3 People

Ingredients
  

  • 2 cup Thick Pressed Rice (Poha)
  • 1 piece Onion (Large & Finely Chopped)
  • 1 piece Potato (Medium, Peeled, Small Cubes)
  • 1/4 cup Peanuts (Moongphali)
  • 3 tbsp Oil 
  • 1 tbsp Mustard Seeds
  • 4 piece Green Chillies (Finely Chopped)
  • 12 piece Curry Leaves
  • 1 pinch Asafoetida (hing)
  • Salt (as per taste)
  • 1 tbsp Turmeric Powder (Haldi)
  • 1/2 piece Lime (Nimbu)
  • 1 tbsp Sugar (Shakkar)
  • 2 tbsp Fresh Coriander Leaves (Finely Chopped)
  • 1 tbsp Freshly Grated Coconut (optional / for garnishing)

Instructions
 

  • Wash the poha in a colander with light hands, drain excess water.
  • After draining excess water, add salt and sugar in poha and mix it lightly and rest it aside for the next 5 to 10 minutes until further use.
  • Poha should be moist and should not be mashy.On a medium flame, heat oil in a non-stick pan.
  • Once the oil is heated add hing, mustard seeds, and when crackles add curry leaves, finely chopped green chillies, and peanuts.
  • Saute it for half a minute.Add finely chopped onions and continue to saute for another half minute.
  • Add potatoes, give it a nice stir, sprinkle a little bit of water, cover the pan, and cook potatoes on reduced flame till they cook completely.
  • It may take around 4 -5 minutes. It is important to reduce the flame to avoid onions from getting burnt.
  • Adjust salt and turmeric powder and mix everything well and sauté it for another minute or so.
  • Add poha, mix everything well and cover the lid and cook it on low flame for another 4-5 minutes till poha is heated.
  • Add lemon juice and mix it lightly.Poha is ready; garnish with coriander leaves, freshly grated coconut, and serve hot.
  • The trick to making the best Kanda poha is to select the correct poha. Thick poha works best, and soak poha in the right way. If you put in more water while soaking poha will be mashy.
Keyword Kanda Batata Poha, kanda poha recipe, Maharashtrian Kanda Poha
Image of Indori Poha Recipe

Indori Poha Recipe | How To Make Indori Poha The Right Way [Printable Recipe Card]

Team Yummy Tummy
Indori Poha is a very tasty and light breakfast item that is widely popular in the Indore city. With my Indori Poha Recipe, see for yourself how easy it is to make this dish.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine Indian
Servings 3 People

Ingredients
  

Ingredients For Indori Poha

  • 2 cup Thick Pressed Rice (poha)
  • 1 piece Onion (medium and finely chopped pyaaj)
  • 1 piece Potato, peeled (medium, small cubes)
  • 1/4 cup Peanuts (moongphali)
  • 2 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tbsp Fennel Seeds
  • 2 piece Green Chillies (finely chopped)
  • 10 piece Curry Leaves
  • Salt (to taste)
  • 1 tbsp Turmeric Powder (haldi)
  • 1/2 piece Lime (nimbu)
  • 1 tbsp Sugar (shakkar)
  • 3 tbsp Fresh Coriander Leaves (finely chopped)
  • 1 tbsp Jeeravan Masala
  • 3 tbsp Ratlami Sev
  • 2 tbsp Fresh Pomegranate (anar)
  • Water as required

Ingredients For Jeeravan Masala Recipe

  • 3 pieces Dry Red Chillies
  • 1/2 inch Cinnamon Sticks
  • 2 pieces Bay Leaves
  • 2 pieces Black Cardamom
  • 15 pieces Black Peppercorn
  • 2 pieces Mace
  • 2 tbsp Cumin Seeds
  • 1 tbsp Fennel Seeds
  • 1 tbsp Coriander Powder
  • 1 tsp Dry Mango Powder
  • 1 tsp Black Salt (as per taste)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Asafoetida (hing)
  • 1/2 tsp Nutmeg powder
  • 1 tsp Dry Ginger Powder
  • 1/4 tsp Salt (as per taste)

Instructions
 

Preparation For Jeeravan Masala

  • On a medium flame, in a pan dry roast red chillies, cinnamon sticks, bay leaves, cardamom, peppercorn, mace, cumin seeds, and fennel seeds until it turns fragrant.
  • Keep it aside on a plate to cool down.
  • Once cooled down, pour all indigents in the blender jar, add coriander powder, dry mango powder, black salt as per taste, turmeric powder, asafoetida, nutmeg powder, dry ginger powder, and salt.
  • Blend all ingredients to make a fine powder. Jeerawan masala is ready.
  • Using the above proportion you can make around a cup of jeeravan masala. Since we are using all dry ingredients, you can store this masala in a refrigerator or a dry place in an airtight container and use it as required.

Preparation For Indori Poha

  • Wash the poha in a colander with light hands, drain excess water. Poha should be moist and should not be mashy.
  • After draining excess water, add salt, turmeric powder, and sugar in poha and mix it lightly and rest it aside for the next 5 to 10 minutes until further use.
  • On a medium flame, heat oil in a non-stick pan and roast peanuts until turned slightly brown, keep it aside on a plate.
  • On a medium flame, heat oil in a non-stick pan. Once the oil is heated add mustard seeds, fennel seeds, and when crackles add curry leaves and finely chopped green chillies. Saute it for half a minute.
  • Add finely chopped onions and continue to saute for another half minute. 
  • Add potatoes, give it a nice stir, sprinkle a little bit of water, cover the pan, and cook potatoes on reduced flame till they cook completely.
  • It may take around 4 -5 minutes. It is important to reduce the flame to avoid onions from getting burnt.
  • Adjust salt and turmeric powder and mix everything well and sauté it for another minute or so.
  • Add poha, mix everything well. Cover the lid and cook it on low flame for another 2-3 minutes till poha is heated.
  • Add lemon juice and mix it lightly.
  • Poha is ready; garnish with onions, peanuts, jeeravan masala, coriander leaves, Ratlami sev, fresh pomegranate seeds.
  • Poha should be served hot.
Keyword Indori Poha, Indori Poha Recipe

What Is Poha?

Image of Raw Poha

The flattened, parched, or beaten rice is called poha. Parboiled rice is flattened, rolled, and converted into flakes knows as poha.

They splendidly absorb water and hence become soft and swollen when soaked in water, milk, or any other liquid. Even sprinkling some water will help in softening poha.

The origin of poha is believed to have been in the Indian subcontinent, which answers why Kanda poha and Kanda batata poha are popular Indian street foods.

Process Of Producing Poha

The production of poha involves partial cooking of rice, and sub-drying it for long hours to make it harder. This hardened rice is then pounded and flattened. The process of making poha is simple and does not typically undergo any chemical treatment or refinement.

Poha normally comes unpolished, unlike white rice, which is normally polished so much that it loses quite a large amount of fiber and nutrients during the process.

Due to its light nature, poha is considered to be easy on the stomach.

Kanda Poha And Kanda Batata Poha

Kanda poha and Kanda batata poha recipes are popular among street-food lovers. Kanda batata poha, also known as batata pauva or Aloo Kanda poha is made using potatoes instead of onions. However, some households prepare it using both onions and potatoes.

If you are on a weight loss regimen or would prefer to avoid foods rich in carbohydrates, then the Kanda poha recipe without potatoes would be a great option to go with.

Kanda batata poha or Kanda aloo poha, even though, is preferred highly for its unique taste, contains more carbohydrates than the original version of the onion poha recipe.

However, if you are on the look for an authentic batata poha recipe, you can search online for Tarla Dalal batata poha.

Choosing The Onion For Kanda Poha

Kanda poha or onion poha recipe makes use of any kind of onion, depending on the availability or the flavor you want to achieve.

Typically, red onions give the Kanda poha recipe a sweetish flavor. You can also use yellow or white onions if you are not a fan of sweet onions, to make Kanda poha or Kanda pohey.

How Long Should Poha Be Soaked To Make Maharashtrian Poha?

Typically, for the Kanda poha recipe, poha must be rinsed before cooking, and not soaked. You can use a colander or a strainer and rinse them.

However, some variants of poha may need a few minutes of soaking, and use your discretion to see if the poha that you have in hand would need to be soaked or not.

You can press a rinsed flake to see if it gets mashed easily to check if it is soft enough to be cooked. If you find it difficult to mash after rinsing you could sprinkle some water over the rinsed and strained poha and mix it well.

Is Poha Good For Health?

Poha or flattened rice used in the Kanda poha recipe is considered a wholesome meal. A decent source of carbohydrates, it is also rich in fiber, iron, essential vitamins, and antioxidants.

Is Poha Gluten-Free?

Gluten refers to a combination of proteins found in cereals that belong to wheat species, including Kamut, spelt, rye, barley, and oats.

Some people are highly sensitive to gluten and may develop health conditions as a result of consuming gluten. A gluten-free diet, hence, becomes important to preserve their immunity.

Maharashtrian poha recipe is ideal for those who are on a gluten-free diet since poha or flattened rice does not contain gluten.

Is Poha Healthier Than Rice?

Image of Raw Poha and Rice
Image of Raw Poha and Raw White Rice

Poha, which is used to make onion poha, is obtained by flattening par-boiled rice, making it a lighter option for cooking and digestion.

The flattening process also fortifies it with more iron and hence can be considered to have more iron than rice.

Here are more reasons why poha is healthier than rice:

  • Poha contains about 70% of healthy carbohydrates and approximately 30% of fat. Poha is said to boost one’s energy to work while consuming rice may lead to lethargy.
  • Due to the presence of more iron in poha, it is often recommended for pregnant women with gestational anemia. Squeezing a little lemon over poha gives it the essential vitamin C for iron absorption.
  • Poha can be consumed at any time of the day, unlike rice, which is normally consumed during lunch. Poha can be consumed as a meal or a snack, as it does not cause bloating and is easy to digest. 
  • Poha is subjected to fermentation during its production.
  • The good bacteria that are developed during the metabolization of proteins are thus retained, keeping the stomach healthy. Since white rice does not undergo any fermentation, this benefit is absent in white rice.
  • Kanda poha calories are low when compared to fried rice. A bowl of cooked poha may provide about 250 calories while a bowl of fried rice may give about 330 calories.
  • The addition of peanuts in Kande pohe may increase the calories, and hence can be avoided if you are on a stanch mission to lose weight.
  • While white rice may cause a bewildering increase in blood sugar levels, poha, relatively, may have only a slow impact on blood sugar levels.
  • The fiber content in poha is capable of keeping a check on the drastic increase in blood sugar levels.  

Can We Eat Kanda Poha Every Day?

Onion poha or Kanda poha gives healthy carbohydrates to your body, providing the energy to do your routines with vigor.

Unless any of the ingredients are known to escalate any health conditions you may have, Kanda poha can be consumed every day.

It is good for health, as it is rich in vitamins and minerals along with carbohydrates and proteins. It can be consumed as breakfast, evening snack, or bedtime meal.

Adding peas and carrots makes the dish more nutritious. Grated coconut is also an optional addition, which can be used as a garnish.

Is The Kanda Poha Recipe The Same As The Indori Poha Recipe

Though both Kanda poha and Indori poha may look similar, they taste different. The Indori poha is tangy, sweet, and sour, and is spicier than the Maharashtrian Kanda poha recipe.

I have covered both the poha varieties in this post. Please refer the individual recipe card on the top section of this post for my detailed recipe on both the poha varieties.

Local flavors such as the jeeravan masala, Indori sev, and masala boondi are added in indori poha, and it comes in various textures, such as crispy, soft, and crunchy.

The Indori poha version uses vegetables and fruits for garnishing; onions, pomegranate, lemon juice, indori sev, coriander, boondi, etc. are typically used as garnishes for Indori poha.

Tamarind chutney is often served as a side dish with Indori poha.

On the other hand, the Kanda poha recipe involves the addition of vegetables while cooking. Onions are well cooked, and some recipes even consist of cooking carrots, peas, and capsicum, before tossing in the main ingredient, which is poha.

Kanda poha is often garnished with grated coconut. Unlike indori poha, Kanda poha consists of curry leaves, which are popular in Maharashtra.

It also does not typically contain any strong flavors, and onions are what give the dish a crunchy texture.

The Popularity Of The Kanda Poha Recipe

Kanda poha is popular in Maharashtrian households and is much sought-after street food, in Mumbai and the northern parts of India.

However, it is not so popular in southern parts of India. But poha, the main ingredient is popular across India, and in Nepal, and Bangladesh too.

It can be considered a traditional fast food, as pohe by itself is ready-to-eat and most preparations using pohe are easy-to-cook.

What Is Poha Called In Different Parts Of India?

Poha or flattened rice is known by different names in India.

It is called aval in Malayalam and Tamil, pauaa or pauvna in Gujrati, bajil in Tulu, avalakki in Kannada, chuda in Odiya and Maithili, poya in Rajasthani, chiura in some places in Jharkhand, and Bihar, and Bhojpuri atukulu in Telugu, chira in Bengali and sira in Assamese.

Other Uses Of Poha

Apart from this authentic Maharashtrian poha recipe- Kanda poha, you will find several other uses of poha in a variety of dishes, across the country.

In Odisha, poha is used to make kheer, pulao, and khichdi. Aval upma is a popular breakfast dish in South India. In Kerala, aval nanachath is a popular dish.

Chire’r pulao is a Bengali’s favorite poha recipe, while Goans make a special Diwali dish with poha, which is popular as doodanche fov.

Doondache fov is a pudding wherein the recipe involves cooking poha in milk, with sugar and a pinch of cardamom. Poha, when cooked in coconut milk is called Nalla rosanche fov in Goa.

Poha is used to make sweets, and is used as cereals along with some sweeteners; it is also used to make tamarind bhath, Pongal, gravy, and cheerey-bhaja.

Several poha recipes (strictly except the milk-based ones) recommend adding a dash of lemon, as the vitamin C presents in lemon helps the body to absorb the iron present in poha.

Different Poha Varieties

Depending on the poha recipe that you are planning to cook, you may want to choose from various types of flattened rice. Poha is made from white rice, red rice, brown rice, and organic rice.

The white rice poha is available as thin, thick, and nylon rice flakes, whereas the thickness is the same with all other kinds of poha.

What Is Keto Poha?

The ketogenic diet focuses on acquiring energy from fat, instead of carbohydrates. Hence, foods rich in carbohydrates are normally avoided in the keto diet.

The keto poha recipe incorporates cauliflower instead of poha and avoids using sweeteners. I will cover the keto poha recipe very soon on my blog.

Does Poha Cause Acidity?

Flattened rice used in the Kanda poha recipe has a pH value of 6.2 to 6.7.

Though it demonstrates slight acidic nature, the acidity factor is reduced during the cooking process. Hence, poha normally does not cause acidity.

It is also lactose-free, fat-free on its own, and is not detrimental to heart health.

Can You Make Poha At Home?

Poha involves a process of flattening the rice, which is normally done using a machine.

While there are different types of machines used to make pohe, making it without the use of one is unknown to me.

You will be able to get hold of poha at an Indian grocery store, for your Kanda poha recipe.

Final Words

If one is looking for a healthy breakfast item which can be prepared quickly then Kanda Poha is the dish I recommend one should definitely try. Just like Kanda Poha I cover many amazing varieties of Indian vegetarian recipes on my blog.

If you liked my Kanda Poha recipe, do check out my recipe on paneer butter masala which is a popular main course dish. I am sure one would really like it.

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I am a passionate cook. Welcome to my food blog. I aim to simplify the cooking experience for you through the easy recipes I will share.

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