Kanda Poha (Famous Breakfast with Beaten Rice and Onion)

kanda-poha-famous-breakfast-with-beaten-rice-and-onion.87379.jpg
kanda-poha-famous-breakfast-with-beaten-rice-and-onion

Poha or Chire (in Bengali) is a very common and staple breakfast option in India, It is very easy to cook and healthy vegetarian breakfast option. Recently I had a trip to Madhya Pradesh where in a Motel of MPTD we had this beautiful and freshly cooked Kanda Poha. Yesterday when I visited Big Bazar for grocery, suddenly a packet of Amarkantak Poha caught my attention and it reminded me of our recent tour. Wasting no more time I bought that packet and made this Kanda Poha for today’s breakfast. ‘Kanda’ is nothing but onion which goes very well in this preparation. I added some grated coconut as I like a little taste in my Poha. It is optional.

Ingredients:

  • Onion – ½ cup (Finely chopped)
  • Beaten Rice (thick poha) / Chire – 2 ups
  • Raw Peanuts – ¼ cup
  • Mustard Seeds – ½ tsp
  • Cumin Seeds – ½ tsp
  • Curry Leaves – 8-10
  • Green Chilli – 2 (Slitted)
  • Asafoetida – 1 pinch
  • Turmeric Powder – ½ tsp
  • Oil – 2 Tbsp
  • Sugar – ½ tsp
  • Salt – To taste
  • For the garnish:
  • Coriander Leave
  • Grated Coconut – 2 Tbsp (Optional)
  • Sev – 1 Tbsp (optional)
  • Lemon Wedge

Steps:

  1. Clean and wash the rice flakes (poha or chire ) in a bowl in enough water. Transfer it to a colander. Sprinkle ½ tsp turmeric powder mix well and keep aside.
  2. Heat oil in a deep non-stick pan add the peanuts and sauté on a medium flame for few minutes adding a little salt till you get a nice aroma of fried peanut. Keep aside.
  3. In the same oil add the mustard seeds, cumin seeds, asafoetida, green chilies, curry leaves and onions and sauté on a medium flame for 2 minutes.
  4. Add the soaked rice flakes (poha), sugar and salt, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
  5. Add the fried peanuts and mix well.
  6. Transfer to a serving plate and serve hot garnishing with grated coconut, coriander leaves, sev and lemon wedges.

 

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