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Kanda Poha

Prep time: 15 mins I Cooking time: 20 mins I Serving: 2-3


1 cup / 150 gms Poha (flattened rice - thick)

2 cups Water

4 tbsp / 60 ml Veg Oil (divided)

8-10 Cashew Nuts (broken)

3 tbsp Peanuts (raw / roasted)

1-2 Potatoes, medium sized (peeled and diced)

1 tsp Mustard Seeds

6-8 fresh Curry Leaves

2 Onions medium sized, finely chopped

1 Green Chilli, chopped (optional)

½ cup / 50 gms Fresh Coconut (grated/chopped)

1 Tomato, large sized (finely chopped)

½ tsp Turmeric Powder

1 tsp Red Chilli Powder

Salt to taste

1 tsp Sugar

Juice of half lime (optional)

Process: In a bowl add poha and water. Wash and strain the poha in a colander. Poha should be moist but not mashed. Keep aside

Heat 1 tbsp of veg oil in a non-stick pan on a low flame. Add cashews + raw groundnuts and roast them until light brown in color 3-4 min on low flame. Once roasted, take them out and keep aside for later use. I did it separately as groundnuts take more time to roast and this will burn the cashews

In the same oil add diced potatoes and fry for 5-7 minutes on a low flame until soft and golden brown. Once done, dish out and keep aside

Clean the pan and heat 3 tbsp of veg oil on a medium flame. Once hot add mustard seeds & crushed curry leaves. Once they start spluttering add chopped onions, green chilli and sauté for 4-5 minutes on medium heat

To the pan add chopped coconut and fry till light golden brown in colour on medium heat

Add chopped tomatoes and sauté for 2-3 minutes

Add salt + turmeric and red chilli powder. Mix well and cook until tomatoes get soft & mushy.

Add sugar + fried cashews + groundnuts + potatoes and mix well.

Add the moist poha and mix well with the masala. Switch off the gas.

Time to taste:)

Enjoy with tea/coffee


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