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Kanda Poha is a quick Indian breakfast made with flattened rice, spices, onion, chillies, desiccated coconut and freshly squeezed lemon juice. It’s simple, naturally vegan and healthy!
Why you’ll love this Indian rice recipe:
VERY quick – this recipe takes under 10 minutes to make!
easy – it’s a one-pot recipe!
healthy – made with handful of spices, veggies and rice!
What is Poha?
Poha is spiced flattened rice, it’s a healthy Indian breakfast that takes only under 10 minutes to make!
What you’ll need to make this delicious Indian Breakfast:
- medium poha
- ground turmeric
- oil
- mustard seeds
- curry leaves
- peanuts
- salt
- green chillies
- red onion
- sugar
- unsweetened desiccated coconut
- lemon juice
- fresh coriander
How to make Kanda Poha:
- Gently wash poha around 2-3 times. Toss with ground turmeric, then cover with a plate to avoid it drying out and set aside until needed.
- Heat oil in a pan, add mustard seeds and temper until they start to pop.
- Add onions, curry leaves and chillies and salt. Cook until onions are translucent.
- Add poha, lemon juice. unsweetened desiccated coconut, coriander and sugar into the pan.
- Gently mix together. Cover the lid and cook for 1-2 minutes.
- Turn the heat off and allow to rest for another 1-2 minutes.
- Enjoy warm!
Tips on how to make Kanda Poha perfectly:
Cleaning – be sure to gently rinse the poha under water.
Use your hands – when mixing poha with the ground turmeric, use your hands and gently toss until well combined.
Cover – because we pre-wash the poha, we don’t want it to dry out! So once it’s rinsed, and you’ve mixed in the ground turmeric, cover with a lid until needed.
What to serve Kanda Poha with:
- chai
- sev
- ghatiya
FAQ’s
Where do I buy Poha from? Your local Indian supermarket! Be sure to buy medium poha.
How do I store Poha? Keep refrigerated in the fridge for up to 2 days.
Is Poha gluten free? Yes!
Do I have to use peanuts? No! If you’re allergic to peanuts you can use cashews or omit the nuts completely.
More vegan recipes you’ll love:
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Ingredients
- 1 1/2 cups medium poha
- 1/4 tsp ground turmeric
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 10–12 curry leaves
- 3 tbsp peanuts
- 1–2 green chillies (chopped )
- 1 red onion (diced )
- salt
- 3 tbsp unsweetened desiccated coconut
- juice from 1 lemon
- 1/4 tsp sugar
- 2 tbsp fresh coriander
Instructions
- Gently wash poha around 2-3 times.
- Heat oil in a pan over medium heat, add mustard seeds and temper until they start to pop. Then, mix in peanuts and roast for 1-2 minutes. Stirring often.
- Add onions, curry leaves and chillies and salt. Cook until onions are translucent.
- Add poha, lemon juice, unsweetened desiccated coconut, coriander and sugar into the pan. Gently mix together.
- Turn heat to low, cover the lid and cook for 1-2 minutes.
- Turn the heat off and allow to rest for another 1-2 minutes.
- Enjoy warm with a sprinkle of sev on top! And with a cup of chai!
Nutrition
- Calories: 170
