Thursday, March 2, 2017

Kanda Poha | Aloo Poha | Pohe (Pressed Rice with onions and potatoes)


Kanda Poha or aloo poha or pohe, is a breakfast recipe which is very popular in India. It originates from Maharashtra and quick easy breakfast/snack recipe ready in minutes. Pressed rice is sauteed with onions and potatoes and spices. I also add peanuts to this, which add on the flavour but in traditional recipe peanuts are not added.

Serves: 4
Preparation time: 5-10 mins.
Cooking time: 15-20 mins.


1 medium sized onion (chopped)
2 cups Pressed rice/ poha (thick variety)
½ teaspoon sugar
1 teaspoon mustard seeds
½ teaspoon sugar
½ teaspoon turmeric powder
2 green chillies (finely chopped)
1 tablespoon fresh coriander leaves (chopped)
1 teaspoon lemon juice or as per taste
4-5 Curry leaves
2 tablespoons peanuts (deep fried or dry roasted)
1 medium sized potato (peeled and cubed then deep fried)
Oil for deep frying + 1 tablespoon


  1. Wash and peel potatoes. Cube them and deep fry until crisp and golden brown. Keep aside.
  2. Deep fry the peanuts until dark brown or cooked. Keep aside.
  3. Chop the onions.
  4. Wash the poha in colander and keep aside. Do not over soak as it may turn the poha mushy.
  5. Heat 1 tablespoon of oil in a pan/kadhai. Add mustard seeds and as they splutter add in curry leaves. Saute for a minute.
  6. Add in onions and saute them till they turn pink. Then add green chillies and turmeric powder and salt.
  7. Add in washed poha and mix well. Cover and cook for 2 more minutes on low flame.
  8. Switch off the flame and add lemon juice, peanuts and potatoes. Give a quick mix.
  9. Garnish with fresh coriander leaves and serve immediately.



  • Just wash the poha and do not over soak as it may turn mushy while cooking.
  • You can skip peanuts if you are not a peanut fan but they add great flavour.
  • You can dry roast peanuts instead of deep frying.
  • You can use boiled, peeled and cubed potatoes instead of deep frying them for a healthier version.
  • Add peanuts and potatoes at the end (if deep frying) as they add extra crunch to the dish.

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