The ‘authentic’ Kande Pohe


Kande Pohe Kanda Poha
Kande Pohe or Kanda Poha

Kande Pohe (literally meaning Onion-ed flattened rice) are a staple breakfast dish in Maharashtra, India. Of all the variations I have had, the best is made by Aai (my mommy) hands down- not even exaggerating this time! I’m going to share her simple and yummy recipe here. This is the ‘authentic’ way to make it, per me.  And once I show you the rule, you can always appreciate the exceptions 😉

Pohe are flattened/ beaten rice that can be bought in Indian grocery stores. Since they are dried, they can be stored for long periods. They easily absorb liquids and become instantly edible. They come as thick and thin, and for this recipe you need the THICK ones. (Else you will end up with Pohe lumps).

In the Kande Pohe recipe, the fried onions add the sweetness, the peanuts give the crunch and protein, along with the peas to the savory soft Pohe. Lemon juice gives a dash of tanginess.

Trivia: I remember the “chaha-pohe” (Pohe with chai tea) ritual has been an integral part of the ‘bride-viewing’ ceremonies (where the boys family visits a prospective girl’s family in an arranged marriage)! So whats the basis of happy long lasting Maharashtrian marriages? Yes- you got it- savory soft buttery delicious Kande Pohe!

And here’s what you’ll need:

1 1/2 cups of THICK Poha / Pohe

1 medium onion- sliced

1 medium boiled potato- cubed (with or without skin)

1 medium-hot green chilly (depending on how much heat you can handle, add another).

6 curry leaves (also available fresh in Indian grocery stores)

1/2 cup peas (fresh or frozen)

1 tbsp peanuts (make that 2 if you like the crunch in every bite!)

Condiments:

1 1/2 tbsp oil

1 tsp salt (or adjust to taste)

1/2 tsp sugar, 1/2 tsp turmeric

2 tsp lemon juice (or adjust to taste)

To garnish: Cilantro, grated coconut (preferably fresh)

Optional, but certainly a deal breaker in my recipe: 1 tbsp sour cream or 1 heaped tbsp plain yogurt. This prevents drying up and lends a soft texture and slight flavor. Try without it and you’ll know what I mean.

Recipe:

1. In half a cup water, add 1/2 tsp salt and 1/4 tsp sugar, stir and add to dry Pohe in a bowl. Make sure no residual water is left out, yet all Pohe flakes are wet. Add the yogurt or sour cream. Set aside.

2. Heat oil, add peanuts and fry for a minute, take out and keep aside.

3. Once the oil is hot again, add curry leaves and fry for 30 seconds. Add chillies and fry for a minute. Add onions and fry until translucent.

4. Add turmeric followed by cubed potatoes. Stir until they are all yellow and lightly fried (1 minute). Add remaining salt and stir in peas. Add the Pohe and stir well without crushing until they are all yellow. Reduce the heat to minimum, add 1 tbsp water along the edge of the pan to generate steam and cover for 5 mins.

Add the lemon juice.Taste and adjust salt / lemon juice/sugar. Stir in peanuts. Garnish with cilantro and grated coconut. Serve HOT! Most like it with hot chai!


15 thoughts on “The ‘authentic’ Kande Pohe

  1. Sonali didi,

    I will definitely try this one. Kaku is definitely one of the best cooks I know. I really liked the idea of adding salt and sugar in the water instead of adding them later…

    Liked by 1 person

  2. Hey Soans. I still remember Kakis culinary skills. Especially the dry chicken dish. this poha recipe also seems unique. Will certainly try it out.

    Liked by 1 person

    1. Sangeeta,
      Aai lives to cook and experiment. Glad you have some memories of our Nagpur days together; so do I 🙂
      So glad to hear from you, as always…

      Like

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