Kanda Poha Recipe | Mumbai Style Kanda Poha | पोहा बनाने का सबसे आसान तरीक़ा | Kunal Kapur Recipes
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Kande Pohe | Kanda Poha
Serves - 2
Ingredients
Poha (thick) - 1 cup
Water - as required
Salt - a generous pinch
Lemon juice - 2tbsp
For Masala
Oil - 1tbsp
Peanut (skinless) - handful
Oil - 4tbsp
Heeng - a generous pinch
Mustard seeds - 2tsp
Cumin seeds - 1tsp
Curry leaves - a sprig
Onion chopped - ½ cup
Green chilli chopped - 1 no
Potato (boiled & diced) - ½ cup
Turmeric - ½ tsp
Sugar - 1tsp
Coriander chopped - handful
For garnish
Grated coconut - handful
Sev (thin) - handful
Coriander sprigs
Lemon wedge
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Method
Place the poha in a colander and pour some cold water on top of it to wet it completely.
Let the water drain and at no point it should soak the poha. Add salt, sugar and lemon juice, mix lightly and leaves aside for 5 mins.
Heat oil in a pan and add asafoetida, add in the peanuts and lightly stir them till light brown. Add in mustard seeds and cumin. Once they splutter add curry leaves, chillies and onions. Stir the onions for 2-3 mins, add potatoes and toss them together.
Sprinkle turmeric, sugar and give a quick stir. Add the drained poha along with some salt. Gently toss the poha to mix it properly. Add a sprinkle of water if the poha is very dry.
Cook for 3mins and remove to a serving bowl. Garnish with grated coconut, thin sev, coriander sprigs and lemon wedge.
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Kunals tips & tricks while cooking Kande Pohe or Masala Poha
- do not soak the poha, just wash it.
- If you are not fond of peanuts you can add cashew nuts or almonds to it.
- Use a thicker variety of poha so that it does not stick together or become clumpy.
- Use within 2 days of preparing it.
Extra shots (leftover recipe
Poha Pakore (using leftover poha)
Besan - ½ cup
Salt - to taste
Chilli powder - ½ tsp
Turmeric - ½ tsp
Cumin powder - ½ tsp
Ginger chop - 2tsp
Green chilli chop - 2tsp
Ajwain - ½ tsp
Water - ½ cup
Leftover poha - ½ cup
Oil - for deep frying
Method
To make pakore using leftover kande pohe mix all the ingredients mentioned in the list above to make a thick batter. Heat oil in a deep vessel and using your fingers drop small balls of the batter in hot oil. Deep fry them till golden brown from the outside. Remove and serve them hot with chutney.
