Poha Recipe- Quick Potato & Pea Kanda Poha with Coconut

Last Updated on 2 months by Neha Deshmukh

Poha Recipe- Quick Potato & Pea Kanda Poha with Coconut

Introduction

Oh, Poha! Just the smell of it cooking instantly transports me back to my childhood. It was always a weekend breakfast at my grandmother’s house, and honestly, it’s still one of my absolute go-to’s when I want something comforting, quick, and utterly delicious. This isn’t just any Poha recipe, though – it’s my family’s version, packed with potatoes, peas, a hint of coconut, and all those lovely aromatic spices. It’s a real hug in a bowl, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This Kanda Poha (meaning onion poha) is a classic for a reason. It’s incredibly easy to make, ready in under 20 minutes, and uses ingredients you likely already have in your pantry. Plus, it’s wonderfully versatile – you can adjust the spice level to your liking and even add other veggies. It’s the perfect breakfast, brunch, or even a light dinner!

Ingredients

Here’s what you’ll need to make this delightful Poha:

• 2 cups Poha (white rice flakes)
• 1 medium-large Onion, finely chopped
• 2-3 Green chilli, chopped (adjust to your spice preference!)
• ½ cup Green peas
• 1 medium Potato, peeled and cubed
• ⅓ cup Coconut, grated
• 1 tbsp Lemon juice
• 2 tsp Sugar
• ½ tsp Turmeric powder
• A small pinch Asafoetida (hing)
• 1 tbsp Peanuts or cashews
• ½ tsp Mustard seeds
• Oil, as needed
• Salt, to taste
• Curry leaves (a handful)
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Poha: Freshness is key! You want Poha that’s light and airy, not stale and brittle. There are different thicknesses available – some are thicker and need more soaking, others are thinner and need less. I prefer a medium thickness.
• Coconut: Freshly grated coconut is amazing here, but unsweetened desiccated coconut works in a pinch.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour that really elevates the Poha. It can be a little strong, so a small pinch is all you need. If you’re not familiar with it, it’s a resin with a pungent smell that mellows out when cooked.
• Regional Variations: In some parts of India, they add a squeeze of lime instead of lemon juice. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the Poha in water for about a minute. Don’t oversoak it! Drain it thoroughly. Add a pinch of salt and 1 tsp of sugar, and set it aside. This helps soften the Poha and adds a little flavour.
2. Now, heat a couple of tablespoons of oil in a pan over medium heat. Add the mustard seeds and wait until they start to crackle – that’s when you know they’re ready.
3. Add the peanuts or cashews and fry for 1-2 minutes until golden brown. Then, add the chopped onions and green chillies. Sauté for about 2 minutes until the onions are translucent. Add a tiny pinch of asafoetida (hing) – it’ll smell strong at first, but trust me!
4. Add the cubed potatoes and cook, covered, until they’re tender. You don’t need to add any water; the potatoes will release their own moisture.
5. Stir in the green peas, turmeric powder, salt, and the remaining sugar. Add the grated coconut and cook for another 1-2 minutes.
6. Finally, gently fold in the soaked Poha. Be careful not to break the Poha while mixing. Cook for another 2-3 minutes, until everything is well combined and heated through.
7. Finish with a squeeze of lemon juice and garnish with fresh coriander leaves. Serve warm and enjoy!

Expert Tips

Want to make your Poha perfect? Here are a few tips I’ve learned over the years:

• Texture is Key: The goal is soft, fluffy Poha, not mushy Poha. Don’t oversoak it, and be gentle when mixing.
• Preventing Sticking: If the Poha starts to stick to the pan, add a teaspoon of oil and stir gently.
• Spice it Up (or Down): Adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder if you like it extra spicy.

Variations

• Vegan Poha Adaptation: This recipe is already naturally vegan! Just double-check your asafoetida, as some brands may contain hidden ingredients.
• Gluten-Free Confirmation: Poha is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustments:
  • Mild: Reduce the green chillies to 1 or omit them altogether.
  • Medium: Use 2-3 green chillies.
  • Spicy: Add 4-5 green chillies and a pinch of red chilli powder.
• Festival Adaptations: Poha is a popular breakfast during Makar Sankranti and other Indian festivals. Some families add a touch of jaggery (gur) for sweetness during these occasions.

Serving Suggestions

Poha is delicious on its own, but it’s also great with:

• A side of yogurt (dahi)
• A cup of hot chai
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

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:

• Is Poha healthy? Yes! Poha is a good source of carbohydrates, iron, and fibre. It’s also relatively low in fat.
• What is the best type of Poha to use? I recommend a medium-thickness Poha. It cooks evenly and has a nice texture.
• Can I make Poha ahead of time? It’s best enjoyed fresh, but you can soak the Poha ahead of time and store it in the refrigerator for a few hours.
• How do I prevent Poha from becoming sticky? Don’t oversoak the Poha, and add a teaspoon of oil to the pan if it starts to stick.
• What can I substitute for asafoetida? If you can’t find asafoetida, you can omit it, but it will affect the flavour. A tiny pinch of garlic powder can offer a similar savoury note, but it won’t be quite the same.
• Can I add other vegetables to Poha? Absolutely! Carrots, peas, and beans are all great additions. Just add them along with the potatoes.