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Kanda Poha Recipe | Mumbai Style Kanda Poha | पोहा बनाने का सबसे आसान तरीक़ा | Kunal Kapur Recipes

Published on September 27, 2021
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Serving Size: 2 servings
  • Poha (thick) – 1 cup
  • Water – as required
  • Salt – a generous pinch
  • Lemon juice – 2tbsp
  • Oil – 1tbsp
  • Peanut (skinless) – a handful
  • Oil – 4tbsp
  • Heeng – a generous pinch
  • Mustard seeds – 2tsp
  • Cumin seeds – 1tsp
  • Curry leaves – a sprig
  • Onion chopped – ½ cup
  • Green chilli chopped – 1 no
  • Potato (boiled & diced) – ½ cup
  • Turmeric – ½ tsp
  • Sugar – 1tsp
  • Coriander chopped – A handful
  • Grated coconut – a handful
  • Sev (thin) – a handful
  • Coriander sprigs
  • Lemon wedge
Extra shots (leftover recipe) | Poha Pakore (using leftover poha)
  • Besan – ½ cup
  • Salt – to taste
  • Chilli powder – ½ tsp
  • Turmeric – ½ tsp
  • Cumin powder – ½ tsp
  • Ginger chop – 2tsp
  • Green chilli chop – 2tsp
  • Ajwain – ½ tsp
  • Water – ½ cup
  • Leftover poha – ½ cup
  • Oil – for deep frying
  • Place the poha in a colander and pour some cold water on top of it to wet it completely.
  • Let the water drain and at no point, it should soak the poha. Add salt, sugar and lemon juice, mix lightly and leaves aside for 5 mins.
  • Heat oil in a pan and add asafoetida, add in the peanuts and lightly saute them till light brown.
  • Add in mustard seeds and cumin. Once they splutter add curry leaves, chillies and onions. Saute the onions for 2-3 mins, add potatoes and toss them together.
  • Sprinkle turmeric, sugar and give a quick stir. Add the drained poha along with some salt.
  • Gently toss the poha to mix it properly. Add a sprinkle of water if the poha is very dry.
  • Cook for 3mins and remove to a serving bowl. Garnish with grated coconut, thin sev, coriander sprigs and lemon wedge.
  • Do not soak the poha, just wash it.
  • If you are not fond of peanuts you can add cashewnuts or almonds to it.
  • Use a thicker variety of poha so that it does not stick together or become clumpy.
  • Use within 2 days of preparing it.
  • To make pakora using leftover Kande pohe mix all the ingredients mentioned in the list above to make a thick batter. Heat oil in a deep vessel and using your fingers drop small balls of the batter in hot oil.
  • Deep fry them till golden brown from the outside. Remove and serve them hot with chutney.


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