Kanda Poha is a savory Indian breakfast dish made with quick-cooking rice flakes(poha), onion(kanda), peas and turmeric. I add some oats to make this extra filling and nourishing! So good on a cold morning.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 1 cup thick poha (thick flattened rice flakes)
  • 1/3 cup old-fashioned oats (use certified gluten-free oats to make gf.)
  • 2 teaspoons safflower or other neutral oil
  • 1/2 teaspoon black mustard seeds
  • 10 curry leaves chopped (fresh*, frozen or dried)
  • 1/2 hot green chili (finely chopped, such as Serrano, or Indian chili)
  • 1/2 cup finely chopped red onion
  • 3 tablespoon chopped cashews or peanuts (omit for nutfree)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne (or red chili powder or to taste)
  • 1/3 cup fresh or frozen green peas (thawed if frozen)
  • 3/4 teaspoon salt
  • 3 tablespoons chopped cilantro (for garnish)
  • 2 teaspoon lime or lemon juice (for garnish, not optional)

Method

  1. Wash the poha and oats and soak in 2 cups of warm or room temperature water for 5 minutes, then drain for 2 mins. (Steps 2 through 4 take about the same time, so the poha and oats do not have to be soaked in advance.)
  2. Heat a skillet over medium heat, add the oil.
  3. When the oil is hot, add the mustard seeds and wait for them to change color significantly or to start popping. 10 seconds to a minute depending on heat of the skillet. Add curry leaves and chili, then stir carefully for a few seconds. Add in the onions and cashews and good pinch of salt and cook onion is until translucent, 6 to 7 minutes.
  4. Add turmeric, cayenne, peas, half the salt and mix well. Cover and cook for 1 minute.
  5. Drain the poha and oats well and add to the pan, then add the remaining salt. Toss and Mix well. Cover, reduce the heat to low, and cook for 4 to 5 minutes.
  6. Open the lid and Stir to mix and fluff. Add cilantro and lemon juice and mix. Taste and adjust salt and spice. Cover, take off heat and and set aside for 2-3 minutes. Open the lid and fluff again and Serve warm with a drizzle of lemon juice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.