Kanda Poha/Kande Pohe/Onion Poha - Breakfast Recipe from Maharastra

Weekend finally, though it last only for 2 days, the rest of the 5 days are spent expecting it!!! 🙂 Philosophy, a plate of poha can make you talk like this, wondering!! I get into weekend mood on Wednesday itself, it is like ahh only one day and then it is Friday. All this drama is just to catch couple of extra hours of sleep in the morning. Yes, the thought not waking up early at 5, running around like a headless chicken thinking what to do next, where every running minute is precious brings, such a happiness and peace to my mind. I m sure many would agree with me on this.

So, now what to make for such relaxed mornings. you can either make an elaborate breakfast like Dhuska and chutney, IDiyappam-Stew, or Thepla-batanu shaak or settle for a simple, quick and easy to make Kanda poha.

I normally go for elaborate breakfast on weekends and keep this simple and easy for weekdays. But today i changed plans and made a quick breakfast and prepping for an quick lunch too. This Maharastrian staple is not only a popular breakfast, but heard from my sister, it is also a popular street food served during morning rush hours near stations and offices along with sheera and upma, If u are in a hurry, just grab a plate of it and relish it on the go!!

Ingredients (serves 4)

3 cups Thick poha

3 Large onions

4 nos green chilies

¼ cup groundnuts/peanuts

2-3 tablespoon of freshly grated coconut

juice of 1 lemon

handful of fresh coriander leaves for garnish

Tempering

2 tablespoon oil

½ teaspoon mustard seeds

¼ teaspoon cumin seeds

¼ teaspoon asafoetida/hing

¼ teaspoon turmeric powder

a sprig of curry leaf

Method

Take poha in a colander and wash it under running water for a minute. It will turn soft. Let it sit on the counter until use.
In a wide pan,add a drop of oil and fry the peanuts until crisp. ake i off he stove and keep aside until use.

Chop onions and green chilies finely. Heat a wide pan with oil, crackle mustard and cumin, add asafoetida and curry leaf. Next add chopped onions and green chilies along with turmeric powder.Saute until onions turn translucent.
Next add grated coconut and followed by poha, add salt and mix well. Let this cook for 2 minutes for the flavors to mingle.

Now add roasted peanuts and coriander leaves. Finish it off with lemon juice, take it of the stove. Serve hot with a wedge of lemon and some boondi/sev garnished on top.

Sending this to Come,join us for breakfast, happening @ +srivalli jetti space.