Simple, practical, and full of everyday flavour, Poha Recipe | Maharastrian Aloo Kanda Pohe is a vegetarian maharashtra breakfast made with poha, oil, and peanut in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2 Servings
- Category: Breakfast
- Cuisine: maharashtra
Ingredients
- 2½ cup poha
- 2 tbsp oil
- 2 tbsp peanut
- 1 potato (chopped)
- ½ tsp mustard
- ½ tsp cumin
- pinch hing
- 2 chilli (finely chopped)
- 1 inch ginger (finely chopped)
- few curry leaves
- 1 onion (finely chopped)
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp sugar
- ½ lemon
- 2 tbsp coriander (finely chopped)
Method
- Firstly, place a sieve in a bowl and rinse 2½ cups of poha till the water runs clean. Do not soak the poha in water.
- Keep the poha aside for 10 minutes, and it will become non-sticky and soft.
- In a wok heat 2 tbsp oil and fry 2 tbsp peanut till they turn crunchy. Keep aside.
- Also, fry 1 potato till it turns golden and crisp. Keep aside.
- In the same oil, add ½ tsp mustard, ½ tsp cumin, pinch hing, 2 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
- Add 1 onion, and saute till the onions softens.
- Now add ½ tsp turmeric, 1 tsp salt, 1 tsp sugar and saute till the spices turn aromatic.
- Further add fried peanut and potato and mix well.
- Now add in poha and mix gently.
- Also add ½ lemon and 2 tbsp coriander. Mix gently.
- Cover and simmer for 5 minutes, or until the poha is cooked fully.
- Finally, enjoy Kanda Poha Recipe with chivda.
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.
