Easiest Way to Make Super Quick Homemade Kanda Poha

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The ingredients needed to make Kanda Poha:

1. Take 2 cup flattened rice(poha)
2. Get 1 chopped onions
3. Take 2 chopped green chillies
4. Take 1 tsp lemon juice
5. Get 1 tsp rai/mustard seeds
6. Prepare 5-6 Curry leaves
7. Prepare 1/2 cup Peanuts
8. Get 1 small chopped & fried potato
9. Make ready 1/2 cup boiled peas
10. Make ready to taste Salt
11. Prepare 2 tbsp oil
12. Prepare 1 boiled and chopped carrot
13. Get 1 tsp haldi/ Turmeric powder
14. Get 1/4 tsp sugar

If you ever get a chance to visit Mumbai. Kanda Poha is one of the favorite recipe of every person and is as well very tasty, simple maharashtrian snack. Kanda poha is a mouth watering and tummy filling breakfast which is derived from Maharashtrian cuisine which is made with beaten rice. It is not only famous in Maharashtra but now is famous all.

Instructions to make Kanda Poha:

1. Rinse the poha in the water till they soften
2. Drain the water and leave it on a paper on sieve
3. Add sugar salt and turmeric powder on the poha and mix it well
4. Roast the peanuts in the pan till they become crunchy
5. Heat oil in the same pan and crackle Rai then add onions Saute until they become translucent
6. Add curry leaves and all the vegetables along with the masala & roasted peanuts and poha stir carefully
7. Cover & steam the poha for 2-3 minutes on low flame.
8. Now open and give a stir and Sprinkle lemon juice on it
9. Now give a gentle stir your kanda poha is ready to serve

Kanda poha is a mouth watering and tummy filling breakfast which is derived from Maharashtrian cuisine which is made with beaten rice. It is not only famous in Maharashtra but now is famous all. This kanda poha recipe is testimony to the fact that the simplest things in life are often the best. Kande pohe is my go to option when I am craving a quick, fuss free and nutritious breakfast. Kanda Poha Recipe or Onion Poha is the famous Maharashtrian Breakfast simply made with Beaten Rice Flakes and tempered with Mustard Seeds, Curry leaves and Chilies.

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