Kande Pohe | Kanda Poha - Maharashtrian Breakfast
Kande pohe is a classic Indian breakfast recipe originating in the west coast of India, especially in Maharashtra and Gujrat. This is a healthy iron-rich vegan breakfast recipe.
Ingredients
- 2 cups Thick Poha
- 1 big Onion, finely chopped
- 6-7 Curry Leaves
- 2-3 Green Chillies
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- 1 teaspoon Sugar
- Salt to taste
- 1/4th cup Coriander Leaves (Cilantro), finely chopped
- 1/2 teaspoon Lemon Juice
- Fresh scrapped coconut for garnishing (optional)
Instructions
- To make kande pohe, we will need a thick variety of poha (easily available at any Indian grocery store)
- Using a sieve / strainer, wash pohe (flattened rice) under clean tap water. Drain the water and set it aside.
- In a kadhai / pan, heat oil. Once oil is hot, add mustard seeds and let them splutter.
- Add hing (asafoetida), turmeric powder, curry leaves, and finely chopped green chillies and finely chopped onions.
- Cook onions till translucent.
- Once the onions are cooked, add the soaked pohe/poha (flattened rice) along with salt and sugar. Mix well.
- Mix everything.
- Cover the pan for about 3-4 minutes, stirring occasionally.
- After 3-4 minutes of cooking the poha, add finely chopped coriander leaves and mix well.
- Maharashtrian Kande Pohe is ready.
- Garnish kande pohe with roasted peanuts and freshly scraped coconut or with juicy pomegranate kernels or fine besan shev.
- Sprinkle lemon juice over kande pohe just before serving.
