When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Choose board
Save
362

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

Published on September 27, 2021
Kunal Kapur avatar link
182.9k followers
Serving Size: 2 servings
Ingredients:
  • Poha (thick) – 1 cup
  • Water – as required
  • Salt – a generous pinch
  • Lemon juice – 2tbsp
FOR MASALA:
  • 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
FOR GARNISH:
  • 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
STEPS:
  • 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.
KUNAL'S TIPS & TRICKS
  • 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.
EXTRA SHOTS - MAKE POHA PAKORA USING LEFTOVER POHA.
  • 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.

Comments

More like this