Kanda Poha

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, gather all your ingredients and tools. Finely chop 1 medium onion (about 150g) and set aside. Slit 1 green chilli lengthwise or chop it finely. Chop 2 tablespoons of fresh coriander leaves and keep them ready for garnish. Keep your kadhai/wok, spatula, and measuring spoons handy.

2. 02

   Rinsing the Poha

   Place 1.5 cups (about 100g) of medium-thickness poha in a large mixing bowl or colander. Gently rinse the poha under running tap water for about 30 seconds, just until it feels soft but not mushy. Do not over-rinse or soak. Immediately drain all the water completely and set the poha aside in the colander to let it fluff up. This step is crucial for soft, non-sticky poha.

3. 03

   Heating the Oil & Tempering Mustard Seeds

   Place your kadhai/wok on medium heat. Add 2 tablespoons of cooking oil. Once the oil looks shimmery (about 1 minute), add 1 teaspoon of mustard seeds. Let them splutter and pop completely – this takes about 30-45 seconds. You'll hear a crackling sound and see them jump.

4. 04

   Frying Peanuts

   Immediately add 1/4 cup of raw peanuts to the kadhai. Continue to cook on medium heat, stirring constantly with your spatula, for about 2-3 minutes. The peanuts will turn light golden brown and become crunchy. Be careful not to burn them.

5. 05

   Adding Chilli & Curry Leaves

   Once the peanuts are light golden, add the slit green chilli and 8-10 fresh curry leaves to the kadhai. Stir and cook for about 30 seconds until the curry leaves turn slightly crisp and fragrant. Be careful as the curry leaves might splutter a bit.

6. 06

   Cooking the Onion

   Now, add the finely chopped onion to the kadhai. Continue to cook on medium heat, stirring frequently, for about 3-4 minutes. Cook until the onions turn translucent and soft, but not browned. They should look clear and slightly wilted.

7. 07

   Adding Turmeric & Salt

   Reduce the heat to low. Add 1/4 teaspoon of turmeric powder and 1 teaspoon of salt (or adjust to your taste, but start with this amount) to the cooked onions. If using, also add 1/2 teaspoon of sugar. Stir well for about 15 seconds to combine the spices with the onion.

8. 08

   Folding in the Poha

   Gently add the rinsed and fluffed poha from the colander into the kadhai. Using your spatula, gently fold the poha into the onion and spice mixture. Be very gentle to avoid breaking the poha. Mix until the poha is evenly coated with the yellow turmeric color.

9. 09

   Steaming the Poha

   Cover the kadhai with a lid and let the poha cook on very low heat for 2-3 minutes. This allows the poha to absorb the flavors and become even softer. You'll notice steam escaping from under the lid.

10. 10

    Finishing Touches

    Remove the lid. Squeeze the juice of 1/2 a lemon over the poha. Sprinkle the chopped fresh coriander leaves over the top. Gently mix everything one last time.

11. 11

    Serving

    Your Kanda Poha is ready! Serve immediately while it's warm. It makes a delicious and light breakfast or snack for two people.