Authentic Poha Recipe- Potato & Peanut Kanda Poha Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe: Potato & Peanut Kanda Poha Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic, comforting bowl of Poha. This isn’t just any Poha, though. We’re making the kind with potatoes and peanuts, the way my grandmother always made it. It’s the perfect quick breakfast, a satisfying snack, or even a light dinner. Trust me, once you try this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Kanda Poha (as it’s often called, ‘Kanda’ meaning onion in Marathi) is a delightful mix of textures and flavors. The soft, fluffy poha, the slightly crunchy peanuts, the tender potatoes, and that lovely tempering… it’s just so good. Plus, it’s ready in under 20 minutes! It’s a fantastic option when you’re craving something delicious but don’t have a lot of time.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup thick poha (flattened rice)
• 1 medium potato, peeled and sliced thinly
• 2 tbsp peanuts
• 3 tbsp cooking oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• A pinch of asafetida/hing
• Few curry leaves
• 0.75-1 tsp red chilli powder (adjust to taste)
• 1 tsp dhania powder (coriander powder)
• 0.5 tsp garam masala powder
• 1 tsp sugar
• As needed salt
• As needed water
• 0.25 tsp turmeric powder
• Few coriander leaves, for garnish
• A handful of pomegranate seeds, for garnish
• Few drops lemon juice, for garnish
• Optional: Raw onion (finely chopped), for garnish

Ingredient Notes

Let’s talk ingredients for a sec!

• Thick Poha is Key: Seriously, don’t skimp on this. The thicker variety holds its shape beautifully and doesn’t get mushy. It’s what gives this Poha its lovely texture.
• Spice Levels: Spice is a very personal thing! I’ve given a range for the red chilli powder. Start with less and add more to suit your preference. Some families in Maharashtra like it really spicy!
• Fresh Curry Leaves: These are non-negotiable. They add such a wonderful aroma and flavor. Dried curry leaves just aren’t the same. If you can grow your own, even better!
• Hing (Asafetida): A tiny pinch of hing adds a lovely savory depth. It’s optional, but I highly recommend it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the thick poha twice under cold water. Then, soak it in water (about an inch above the poha) for 10-15 minutes. Cover it and let it sit – this softens it up perfectly. While the poha is soaking, peel and thinly slice your potato.
2. Heat 1 tbsp of oil in a pan over medium heat. Add the peanuts and roast them until they’re golden brown and fragrant. Remove them from the pan and set aside.
3. In the same pan, add the remaining oil. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, turmeric powder, and the roasted peanuts. Let them sizzle for a few seconds.
4. Now, add the sliced potatoes and curry leaves. Sauté for a few minutes until the potatoes start to soften. Season with a little turmeric and salt. Cover the pan and cook on low heat until the potatoes are tender – about 5-7 minutes.
5. Stir in the red chilli powder, dhania powder, garam masala, and sugar. Mix everything well so the potatoes are nicely coated in the spices.
6. Drain the soaked poha really well (you don’t want it soggy!). Add it to the pan with the potatoes and spices. Gently combine everything, making sure the masala coats the poha evenly. Taste and adjust the seasoning if needed.
7. Finally, garnish with fresh coriander leaves, a squeeze of lemon juice, and a sprinkle of pomegranate seeds. Serve warm, and enjoy! It’s amazing with a cup of chai.

Expert Tips

• Don’t Overcook the Poha: You want it soft, but not mushy. That’s why draining it well is so important.
• Gentle Mixing is Key: Be gentle when combining the poha with the masala. You don’t want to break it up.
• Taste as You Go: Adjust the salt and spice levels to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha: This recipe is already naturally vegan!
• Gluten-Free Poha: Poha is naturally gluten-free, making this a great option for those with dietary restrictions.
• Spice Level Adjustments: My friend, Priya, loves her Poha fiery. She adds a chopped green chilli along with the red chilli powder.
• Maharashtrian Poha Adaptation: My aunt always adds a little bit of grated coconut to her Poha for a richer flavor.
• Street Food Style Poha: For a street food vibe, add a squeeze of lime and a sprinkle of sev (crispy chickpea noodles) on top.

Serving Suggestions

Poha is fantastic on its own, but here are a few ideas to complete the meal:

• A cup of hot chai (tea) is a classic pairing.
• A side of yogurt (dahi) can cool down the spice.
• A simple Indian pickle adds a tangy kick.

Storage Instructions

Leftover Poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of poha is best for this recipe? Definitely thick poha! It holds its shape and texture much better than the thinner varieties.
• Can I make this recipe ahead of time? You can prep the potatoes and spices ahead of time, but it’s best to assemble and cook the Poha just before serving.
• How do I adjust the spice level? Start with less red chilli powder and add more to taste. You can also add a chopped green chilli for extra heat.
• What is the purpose of adding sugar to poha? The sugar balances the flavors and adds a subtle sweetness that complements the spices.
• Can I use a different oil for tempering? Absolutely! You can use any cooking oil you prefer, like sunflower oil or groundnut oil.