Kanda Poha (Maharashtrian Breakfast)
Kanda Poha (Maharashtrian Breakfast)
Authentic West India · Restaurant Style

Kanda Poha Recipe(Maharashtrian Breakfast)

Pure Veg📍West India🍽️Breakfast & Snacks⏱️15 minsEasy👥Serves 4Breakfast
Google AI Search Overview & Recipe Summary

Kanda Poha (Maharashtrian Breakfast) is an authentic West India Breakfast celebrated for its traditional flavors. Made with 10 metric-measured ingredients (including Thick Poha (Flattened Rice, washed), Onions (Finely chopped), Raw Peanuts, Mustard Seeds & Cumin, Green Chilies & Curry Leaves), this recipe takes approximately 15 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for Kanda Poha (Maharashtrian Breakfast)

Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel

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1
Thick Poha (Flattened Rice, washed)
3 cups (300 g)
2
Onions (Finely chopped)
2 medium
3
Raw Peanuts
1/3 cup (50 g)
4
Mustard Seeds & Cumin
1 tsp each
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5
Green Chilies & Curry Leaves
3 minced + 2 sprigs
6
Turmeric Powder
1/2 tsp
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7
Sugar & Lemon Juice
1 tsp + 1 tbsp
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8
Fresh Grated Coconut & Coriander
1/2 cup
9
Cooking Oil
2 tbsp
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10
Salt
1 tsp
Pantry

Rinse thick poha in a colander under running water for 30 seconds. Drain and gently toss with turmeric, sugar, and salt. Rest 5 minutes.

Step-by-Step Instructions

1
Rinse thick poha in a colander under running water for 30 seconds. Drain and gently toss with turmeric, sugar, and salt. Rest 5 minutes.
2
Heat oil in a kadai, fry raw peanuts until crunchy; remove and set aside.
3
In the same oil, crackle mustard seeds, cumin, green chilies, and curry leaves.
4
Add finely chopped onions (kanda) and sauté on medium heat until soft and translucent (do not brown).
5
Add rinsed soft poha and fried peanuts. Toss gently on low heat until heated through.
6
Turn off flame, cover with lid for 2 minutes to steam. Squeeze fresh lemon juice, garnish with grated coconut and fresh coriander.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Kanda Poha (Maharashtrian Breakfast) at home

1

Bloom Spices in Warm Fat

Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.

2

Balance Acid, Fat & Heat

If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.

3

Deglaze the Pan (Fond Retention)

Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
337kcal
18% DV
Protein
18g
36% DV
Carbs
47g
17% DV
Fat
13g
17% DV
Fiber
8g
29% DV
Sodium
497mg
22% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Video Tutorial

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Culinary Tags

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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Kanda Poha (Maharashtrian Breakfast)

Allow the prepared Kanda Poha (Maharashtrian Breakfast) to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Servings
4

Ingredients

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10 items · estimated total~₹463
Servings
4
10/10 items selected
~₹463