Authentic Maharashtrian Kanda Poha with Warm Masala Chai
A beloved breakfast staple featuring fluffy flattened rice tempered with mustard seeds, curry leaves, onions, and peanuts, garnished with fresh coriander and grated coconut. Paired with a steaming cup of spiced Indian tea, it offers the ultimate comforting morning experience.
30min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Place the poha in a large colander and rinse thoroughly under running water until softened but not mushy; drain well and set aside.
2
Gently mix the turmeric powder, sugar, and salt directly into the drained poha until evenly distributed.
3
Heat oil in a wide pan over medium flame, add raw peanuts and fry until crisp and golden brown, then remove and set aside.
4
In the remaining hot oil, add mustard seeds and cumin seeds, letting them splutter.
5
Add the green chilies, curry leaves, and finely chopped onions, sautéing until the onions turn translucent.
6
Add the seasoned poha into the pan, tossing gently on low heat for 3 to 5 minutes until heated through.
7
Stir in the fried peanuts, fresh coriander, and grated coconut, then turn off the heat.
8
To prepare the chai, boil water with ginger, cardamom, and tea leaves in a separate saucepan for 3 minutes.
9
Add milk and sugar, bring to a rolling boil, then strain into warm cups.
10
Serve the hot kanda poha garnished with a fresh squeeze of lemon juice alongside the warm masala chai.
Ingredients
2 cups thick poha (flattened rice)
1 large onion, finely chopped
2 green chilies, slit
10-12 fresh curry leaves
1/4 cup raw peanuts
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp sugar
Salt to taste
2 tbsp vegetable oil
2 tbsp fresh grated coconut
2 tbsp freshly chopped coriander leaves
1 lemon, cut into wedges
For the Chai: 2 cups water, 1 cup milk, 2 tsp black tea leaves, 2 crushed green cardamom pods, 1-inch crushed ginger, 2 tsp sugar
*This AI-generated recipe may contain inaccuracies.