Kande Pohe, Maharashtrian Style Kande Pohe Recipe is an Indian Vegetarian Breakfast dish. This is one of the “must try Maharashtrian dish” or Marathi recipe that is made with few ingredients that are Vegetarian, Gluten free and Vegan.
Kande Pohe translates as “Onion Poha”. Poha is called as Pohe in Marathi, Aval in Tamil, Avallaki in Kannada, Chiura in Bhojpuri, Sira in Assam, Chira in Bengali and Chuda in Odia. The ingredient by itself is gluten free and vegan. Poha is basically processed Flattened rice or Pressed rice and is extremely healthy, filling breakfast when combined with a mixture of onions, potatoes, basic spices and herbs.
This is one of the best vegetarian breakfast and is popular not only in Maharashtra but in Gujarat and Madhya Pradesh too, where it is sold as a popular street side food by the name of “Indori Poha”. The same Kande Pohe is made slightly differently (addition of coconut and lentils) in South India by the name of Aval Upma.
When I am tired, exhausted and/or simply not in a mood to cook OR when I have sudden guests at home and think what to cook – Pohe is my number ONE Choice as the ingredients are easily available at home. Pohe also caters to all age groups as well, senior citizens and kids included
Kande Pohe is an ideal breakfast option for weekdays or an early dinner, evening snack option too as its quick to make – Under 30 minutes! That’s it! It is also a travel friendly snack too.
Pohe or Poha may sound such a simple recipe and basically there is nothing much that can go wrong with it but here are some Tips to make soft and delicious Kande Pohe and nail the recipe every single time, especially if you are a beginner.
- If you plan to make authentic Kande Pohe just like I have made, please ensure you use good quality groundnut oil for the aroma and taste.
- Never start the prep work by soaking the poha first. Always chop the ingredients and then prep the poha. This method has worked well for me to attain soft poha with less oil.
- I wash the poha couple of times (read twice) under running water in a colander rather than soaking it with some water. Poha is very delicate and just needs little moisture to fluff up. Adding too much water leads to lumpy poha.
- The recommended poha variety for Kande Pohe is “thick poha” or “Jada Poha” as you call it in Hindi which is available at all leading supermarkets or local grocery stores. Note – Please do not buy flat Thin poha or Patal Poha in Marathi which is used for making Chivda. If you accidentally buy, here is a recipe you can try – Poha Chivda.
- Lemon, Sugar and Salt – All key ingredients for a good kande pohe. Do not skip either.
If you want to try out more such Maharashtrian breakfast recipes, check out (1) Tandalache Ghavan (2) Phodnichi Poli (made with leftover whole wheat rotis) (3) Methi Thalipeeth (Gluten free) and (4) Sabudana Khichdi
Recipe for Kande Pohe – Maharashtrian Breakfast Recipe
Prep Time 15 minutes
Cook time 10 minutes
Serves 3 persons as breakfast
1 cup is 250ml measurement
- 1 1/2 cup of Poha / Jada poha / Thick Poha
- 2 medium size onions finely chopped / Kanda
- 1 small potato or 1/3 cup cubed and boiled potato / Aloo
- 2-3 green chillies / Hari Mirch
- 3 tblsp of roasted peanuts / Shengdana
- 2 tblsp Groundnut oil
- 1/2 tsp Mustard seeds or Rai
- 1/2 tsp Jeera or Cumin seeds
- 1 or 2 sprigs of Curry leaves
- 1/2 tsp of Turmeric powder
- a pinch of Hing or asafoetida
- 1 tsp sugar
- 1 Lemon (extract juice / cut into wedges / pieces for garnish)
- Salt to taste
- Finely chopped coriander leaves as required
- 1 or 2 tblsp of grated coconut as garnish while serving
(1) Prep and keep aside your ingredients like chopped onions, boiled and cubed potatoes etc as shown below.
(2) Take poha or flattened rice in a colander and rinse couple of times under running tap water, drain excess water and keep aside.
(3) Heat oil in a pan or kadhai, add mustard seeds. Once they crackle, add Jeera or cumin seeds.
(4) Once cumin turns slightly brown (roasted), add hing or asafoetida and roasted groundnuts. Saute them for a couple of seconds.
(5) Now add curry leaves, green chillies, finely chopped onions, mix well and cook until the onions are translucent.
(6) To this, add the boiled and cubed potatoes and Turmeric powder. Mix well and cook for few seconds.
(7) The washed and drained poha must have fluffed up well. Add salt to it and toss gently. Note – I follow this method for even seasoning without disturbing the texture (read breaking) of the poha.
(8) Now add the fluffed up poha to the kadhai or pan along with sugar and finely chopped coriander leaves.
(9) Mix well and let it cook for a couple of minutes over low flame with lid on.
(10) Switch off the flame, serve it piping hot in bowls or plates with a lime wedge, some grated coconut on top and some finely chopped coriander leaves.
(11) If not serving for guests, then sqeeze the lemon juice in the kadhai itself (after switching off the flame) and then serve immediately.
- Usually while serving guests – Do not add lemon juice, serve it on the side as some prefer it while others don’t.
- Adding of sugar brings out the flavour balance and elevates the taste. For me personally, I don’t mind adding the sugar in the poha and skipping the same in my tea. You can, however, skip it, if you prefer.
- As I have mentioned earlier, Poha tastes amazing with ground nut oil flavours. Use any neutral oil, if you have no access to ground nut oil.
- Addition of Turmeric powder depends on how much colour you like on your poha. I prefer dark yellow and have added more, You may alter the quantities as per your preference.
- You can top or sprinkle the poha with sev if you prefer but we usually avoid fried foods as a start to the day so have skipped that.
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