Kanda Poha with Potato and Peanuts

Lalkila Kitchen · Plant based · Vegetarian · Breakfast · Rice · Maharashtra · Everyday cooking

Thick flattened rice gives this breakfast a different texture from cooked rice or bread poha. Rinsing softens the flakes before they enter the pan. Have the potato cooked through and the onion softened before adding them, so the delicate flakes only need a gentle final steam.

Ingredients

• 1 1/2 cups thick poha
• 1 tsp sugar, or to taste
• 1/4 tsp turmeric
• Salt to taste
• 2 tbsp peanuts
• 2 1/2 tbsp neutral cooking oil
• 1 medium potato, diced small
• 1/2 tsp each mustard and cumin seeds
• 1/3 cup finely chopped onion
• 1 tsp chopped green chilli
• 8–9 curry leaves
• 2 tbsp chopped coriander leaves
• 1–2 tsp lemon juice, to taste

Method

1. Rinse poha briefly, drain and let soften. Gently mix with turmeric, sugar and salt. Dry-roast peanuts and set aside.
2. Heat oil; sauté potato until tender and lightly golden, then lift out. In the remaining oil, crackle mustard and cumin.
3. Soften onion, then add chilli, curry leaves and peanuts. Return potato and gently fold in poha.
4. Cover over low heat until the flakes are hot and tender. Finish with lemon and coriander.

Cooking notes

Choose thick flakes for this method. Thin poha can collapse before the potato and seasoning are ready. Check a rinsed flake between your fingers: it should soften without sitting in a bowl of water. Fold with a broad spoon and avoid crushing the potato. This version omits the source’s optional coconut garnish; the image follows that choice.

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Source and adaptation

Adapted from Dassana Amit’s Poha Recipe, Dassana’s Veg Recipes. Original recipe.

Kept onion, potato and roasted peanuts. Selected the upper listed oil amount and omitted optional coconut. Made the peanut-roasting preparation explicit.

This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.

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