Maharashtrian kande pohe recipe - Beaten rice kande pohe

Kande pohe recipe - Sometimes, say it once in a week eating poha is fine with us. It is a regular weekly evening snack as it is very easy to prepare. Kande pohe if not prepare properly tastes bland. Therefore the taste needs to be balanced by adding proper amount of lemon juice, salt and sugar. I like to eat it with hot cup of coffee or tea. I always keep raw poha in stock. Raw poha is really handy, when suddenly some guests or friends arrive in the evening. In such a situation without any second thought, I make kande pohe with tea, coffee, milk shakes or juices. In this era of processed food poha has taken a back seat. It is really a delicious, healthy snack. A perfect evening snack for adults and kids.

Kande Pohe Recipe 

Prep time : 10 mins + Soaking time
Cook time : 15 mins
Total time : 25 mins
Recipe type : Breakfast
Cuisine : Maharashtrian
Yield : Serves  4
Author : Vidya Chandrahas

Ingredients

• 2 cups thick beaten rice / thick poha
• 2 large onions, finely chopped
• 1 green chilli, finely chopped
• 10-12 curry leaves
• 1 tsp turmeric powder
• 2 tsp sugar
• 2 tbsp oil 
• 2 tbsp ground nut powder.
• 1 lemon
• Fistful of chopped cilantro
• 2 tbsp grated fresh coconut
• Salt to taste

Method

1. Hand pick and clean the poha. Wash it and drain the water completely. Set aside. Use thick poha. After soaking, the poha grains should stand separately. Avoid using thin or paper poha for this recipe.
2. Mix together the poha, groundnut powder, turmeric powder, salt and sugar.
3. Add the chopped cilantro and mix well.  Set aside.
4. Heat oil in a pan. Add the mustard seeds. When they splutter add the chopped green chillies.
5. Fry for a minute or till the chillies turn slightly crisp. Add the curry leaves and saute for few seconds.
6. Add the onions and fry till the onions turn very soft and light brown in colour.
7. Then add the above prepared poha mixture to the fried onions. Saute nicely on low flame. Sprinkle very little  water all over the poha.
8. Cook covered on low flame for 5 minutes. Stir in between. Cook till the poha releases nice aroma.
9. Remove the pan from the flame. Squeeze the lime all over the poha and mix well.
10. Garnish with grated fresh coconut. Serve the kande pohe hot with tea, coffee, milk shakes or juices.

Kande pohe - step by step pictures

1.  Hand pick and clean the poha. Wash it and drain the water completely. Set aside. Use thick poha. After soaking, the poha grains should stand separately. Avoid using thin or paper poha for this recipe.

2.  Mix together the poha, groundnut powder, turmeric powder, salt and sugar.

3.  Add the chopped cilantro and mix well.  Set aside.

4.  Heat oil in a pan. Add the mustard seeds. When they splutter add the chopped green chillies. 

5.  Fry for a minute or till the chillies turn slightly crisp. Add the curry leaves and saute for few seconds.

6.  Add the onions and fry till the onions turn very soft and light brown in colour.

7.  Then add the above prepared poha mixture to the fried onions. Saute nicely on low flame. Sprinkle very little  water all over the poha. 

8.  Cook covered on low flame for 5 minutes. Stir in between. Cook till the poha releases nice aroma.

9.  Remove the pan from the flame. Squeeze the lime all over the poha and mix well.

 

10.  Garnish with grated fresh coconut. Serve the kande pohe hot with tea, coffee, milk shakes or juices.