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Easy Poha

Easy Kanda Poha

This poha recipe delivers a delicious flattened rice breakfast that's ready in just 25 minutes. Made with beaten rice, onions, potatoes, and aromatic spices, this traditional Indian dish is perfect for busy mornings and makes a nutritious meal that's light yet satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 bowls
Course: Breakfast
Cuisine: Indian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups Poha (flattened rice) medium or thick variety preferred
  • 2 tablespoons Oil divided
  • 3/4 cup Onions diced
  • 3/4 cup Potato diced into 1/2-1 centimeter pieces
Spices and Seasonings
  • 1/2 teaspoon Mustard Seeds (Rai) optional
  • 1/2 teaspoon Cumin seeds (Jeera) optional
  • 10-12 pieces Curry Leaves (Kadi Patta)
  • 2 pieces Green Chili Pepper diced, adjust to taste
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Salt adjust to taste
  • 1/2 teaspoon Sugar adjust to taste
Optional Add-ins and Garnishes
  • 2 tablespoons Peanuts raw, optional
  • 1 tablespoon Lime juice
  • 1 tablespoon Cilantro leaves (Coriander) chopped
  • as needed Sev or bhujia for garnish
  • as needed Pomegranate seeds for garnish
  • as needed Coconut freshly grated, for garnish

Equipment

  • Heavy Bottom Pan
  • Strainer
  • Spatula

Method
 

  1. Add poha to a strainer and rinse under running water until the water runs clear. Make sure all the poha is wet. Let it rest while you sauté the other ingredients.
  2. Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
  3. Optional: Add the peanuts and saute for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
  4. Add cumin seeds and mustard seeds to the oil and let them sizzle.
  5. Add the curry leaves and green chili pepper. Then, add the diced onions and stir well. Saute for a minute.
  6. Add the diced potatoes. Mix well with the onions. Now cover the pan with a lid and cook on medium-low heat until the potatoes are cooked completely. Open the lid and stir. Break a potato piece with the spatula to ensure it is cooked well. (It is important to cut the potatoes into small pieces so they cook quickly in 3-4 minutes)
  7. Add turmeric, salt, sugar, and poha to the pan. Mix gently until all the poha gets the yellow turmeric color. Change to low heat and cover the pan for 2 minutes. This helps to heat the poha.
  8. Turn off the heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
  9. You can taste test and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes like sev, pomegranate seeds, or grated coconut.

Notes

Variety of poha: I usually use medium or thick (preferred) variety of poha for this recipe. Thin poha will become quite mushy, and you won't get the right texture.
Potatoes: Make sure to dice potatoes really small so that they cook quickly.
Sugar: I highly recommend not skipping the sugar, as it balances the flavors very well.
Poha is dry? In case your poha seems a dry bit, just sprinkle some water and mix it once.
Vegetable Poha: You can also add other veggies like diced bell peppers, green peas, corn, or grated carrots to make vegetable poha.
Storing: Poha is always best enjoyed immediately, but if you are storing it for later use, then keep it in an airtight container. Sprinkle some water on top and reheat in the microwave.