Kanda Poha is a staple in every Mumbaikar’s breakfast routine. It is a simple, comforting, healthy, and delicious vegetarian dish.
- About Kanda Poha
- Ingredients Required
- How To Make Kanda Poha
- My Tried and True Tips
- More Indian Breakfast Recipes
- Kanda Poha Recipe
Poha is one of the most loved vegetarian Indian dishes . It is served as a breakast and teatime snack There are many poha recipes followed across India – Banarsi Chura Matar, batata poha, masala poha, dahi chura, Indori poha, and so on. Each version of poha recipe is equally delicious and has a distinct taste.
About Kanda Poha
‘Kanda’ refers to onions in Marathi, while ‘Poha’ is flattened rice flakes.
In the bustling streets of Mumbai, often you will find a staple breakfast dish – Kanda Poha. It is made with onion, peanuts, green chilli, spices and flattened rice flakes (poha). A wholesome and fulfilling vegan and gluten free breakfast.
For local commuters catching a quick bite before work or a visitor exploring the city, Kanda Poha is always on top of the must-try breakfast. The dish never fails to provide comfort.
Ingredients Required
- Poha also known as flattened rice flakes is the key ingredient in this Indian recipe. Use thick texture, white flattened rice. It is sold as Thick Poha in supermarkets.
- Onion or kanda gives a delicious sweetness and sharpness to the poha.
- Peanuts gives crunch and protein value to the poha.
- Potato, Green Chilli, Curry Leaves, Fresh Coriander Leaves
- Tempering: Tiny black mustard seeds (choti rai), Cumin Seeds
- Seasoning: Salt, Granulated White Sugar, Turmeric Powder, Lemon Juice
- For cooking poha, use either refined vegetable oil, ghee, or groundnut oil.
How To Make Kanda Poha
Prepare Flattened Rice Flakes (Poha)
- Transfer rice flakes to a bowl. Soak them in water for 1 – 2 minutes. Be gentle to avoid breaking the flakes.
- Discard the water. Transfer rice flakes to a colander. Let the water drain thoroughly.
- Add turmeric powder. Mix nicely to coat each piece of rice flake with it.
Fry Potatoes:
- Heat half of the oil in a kadhai over medium heat.
- Once oil is hot, add diced potatoes, fry and cook them till fully cooked. Transfer them to a plate and keep aside.
Tempering (Tadka):
- Heat remaining oil in the same kadhai.
- Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chilli, and curry leaves. Fry for 1 – 2 minutes.
- Next add onion and fry until they turn translucent.
- Add the soaked poha to the kadhai along with fried potato, salt and sugar. Gently toss it until the poha is evenly coated with the spices. Be careful not to make it mushy.
- Now, add lemon juice, and chopped coriander leaves. Turn off the heat.
- Let kanda poha sit covered for 2 – 3 minutes for rice flakes to absorb all the flavour. Garnish with fresh coriander leaves.
Serve hot with a wedge of lemon for that extra tangy kick. Whether enjoyed at a roadside stall, a local eatery, or at home, this humble Indian breakfast never fails to provide comfort.
My Tried and True Tips
- Use thick poha (jada poha) for the best texture. Thin poha tends to become mushy when soaked and cooked.
- Soak the rice flakes in water for 2 minutes instead of washing it under running water. Follow this tip for a soft and moist kanda poha.
- You can customize this kanda poha recipe by adding vegetables like peas, carrots, or potato for extra flavour and nutrition.
- Don’t skip the lemon and sugar; a good Kanda Poha has the perfect combination of sweet and savoury.
- Indian spices like red chilli powder and garam masala are not added in a Mumbai style poha.
- While soaking, draining or mixing make sure not to apply too much pressure on the rice flakes as they might break apart or become mushy.
More Indian Breakfast Recipes
- Rava Upma
- Besan Chilla
- Gobi Paratha
- Vermicelli Upma
- Sabudana Khichdi
Get all my Indian Breakfast Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 2 Cup thick flattened rice flakes (poha)
- ▢ 1 teaspoon turmeric powder
- ▢ 2 tablespoon vegetable refined oil
- ▢ 1 large size potato, peeled and diced into small cubes
- ▢ 1 teaspoon black mustard seeds (rai)
- ▢ ½ teaspoon cumin seeds (jeera)
- ▢ ¼ Cup peanuts
- ▢ 1 medium size onion, finely chopped
- ▢ 2 green chillies, finely chopped
- ▢ 1 sprig curry leaves
- ▢ 1 teaspoon cooking salt or to taste
- ▢ ½ teaspoon powdered sugar
- ▢ 1 lemon, juiced
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Transfer rice flakes to a bowl. Soak them in approximately 1 cup of water for 1 – 2 minutes. Be gentle to avoid breaking the flakes.
- Discard the water. Transfer rice flakes to a colander. Let the water drain thoroughly.
- Add turmeric powder. Mix nicely to coat each piece of rice flake with it.
- Heat half of the oil in a kadhai over medium heat. Once oil is hot, add diced potatoes, fry and cook them till fully cooked. Transfer them to a plate and keep aside.
- Heat remaining oil in the same kadhai. Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chilli, and curry leaves. Fry for 1 – 2 minutes.
- Next add onion and fry until they turn translucent.
- Add the soaked poha to the kadhai along with fried potato, salt and sugar. Gently toss it until the poha is evenly coated with the spices. Be careful not to make it mushy.
- Now, add lemon juice, and chopped coriander leaves. Turn off the heat.
- Let kanda poha sit covered for 2 – 3 minutes for rice flakes to absorb all the flavour. Garnish with fresh coriander leaves.
- Serve Kanda Poha hot with a wedge of lemon for that extra tangy kick.
Recipe Notes:
- Kanda Poha is mild to medium spicy with a balanced flavour of sweet, savoury and sourness. Hence, do not add too many green chillies in it.
- You can add green peas also to the kanda poha.
- Ensure to dice the potatoes into small cubes.
Nutrition
We follow a strict NO SPAM Policy
Kanda Poha Recipe
Equipment
- Heavy Bottom Kadhai
- Colander or Strainer
- Mixing Bowl
Ingredients
- 2 Cup thick flattened rice flakes (poha)
- 1 teaspoon turmeric powder
- 2 tablespoon vegetable refined oil
- 1 large size potato, peeled and diced into small cubes
- 1 teaspoon black mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- ¼ Cup peanuts
- 1 medium size onion, finely chopped
- 2 green chillies, finely chopped
- 1 sprig curry leaves
- 1 teaspoon cooking salt or to taste
- ½ teaspoon powdered sugar
- 1 lemon, juiced
- handful of fresh coriander leaves, chopped
Instructions
- Transfer rice flakes to a bowl. Soak them in approximately 1 cup of water for 1 – 2 minutes. Be gentle to avoid breaking the flakes.
- Discard the water. Transfer rice flakes to a colander. Let the water drain thoroughly.
- Add turmeric powder. Mix nicely to coat each piece of rice flake with it.
- Heat half of the oil in a kadhai over medium heat. Once oil is hot, add diced potatoes, fry and cook them till fully cooked. Transfer them to a plate and keep aside.
- Heat remaining oil in the same kadhai. Add cumin and mustard seeds. Once they start spluttering, add peanuts, green chilli, and curry leaves. Fry for 1 – 2 minutes.
- Next add onion and fry until they turn translucent.
- Add the soaked poha to the kadhai along with fried potato, salt and sugar. Gently toss it until the poha is evenly coated with the spices. Be careful not to make it mushy.
- Now, add lemon juice, and chopped coriander leaves. Turn off the heat.
- Let kanda poha sit covered for 2 – 3 minutes for rice flakes to absorb all the flavour. Garnish with fresh coriander leaves.
- Serve Kanda Poha hot with a wedge of lemon for that extra tangy kick.
Notes
- Kanda Poha is mild to medium spicy with a balanced flavour of sweet, savoury and sourness. Hence, do not add too many green chillies in it.
- You can add green peas also to the kanda poha.
- Ensure to dice the potatoes into small cubes.
Nutrition
Date Nut Bread is a is an old-fashioned quick bread recipe without yeast. It is totally worth bookmarking. Be sure to watch the video!
Date Nut Bread
- The Dates for Bread
- Prep Work For Date Nut Bread
- The Coffee Glaze for Bread
- Watch Date Nut Bread Video
- Storage Suggestion
- More Eggless Baking Recipes
- Eggless Date Nut Bread Recipe
You will always find one or the other kind of teatime bake on my coffee table as they are the perfect company for my evening cup of coffee or tea.
Date Nut Bread is one of my favourite teatime bake recipes. It is utterly simple to prepare and has a deep, rich flavour of dates, walnut, cinnamon, and chocolate chips.
I have followed this date bread recipe for the past 4 years, and every time I try it, I fall in love with it again.
Date Nut Bread
The Dates for Bread
The key ingredient in this bread recipe is the dates. The sweet, dried, seedless, or pitted dates work best for making bread.
Apart from their sweet taste, dates are known for their highly nutritious profile. They are high in fibre and an excellent antioxidant. Many believe that dates are a great source of energy, as well. So if you do not include dates in your diet, now you have enough sweet reasons.
The best way to substitute dates for white sugar is to make date paste , as in this recipe. It is made by mixing dates with water in a blender.
Here are a few of my favourite date recipes:
- Date Coffee Milkshake
- Sugar-Free Date Apple Kheer
Prep Work For Date Nut Bread
- Ensure all the ingredients are at room temperature before making the bread batter.
- Roughly chop walnuts and set aside. Next, chop the dates. Don’t forget to remove the seeds from the dates before chopping.
- Soak chopped dates in boiling water. Mix nicely and set it aside till the mixture cools down a bit. Meanwhile, you can combine the dry ingredients.
- Before preparing the loaf batter, preheat the oven and grease the loaf tin with butter or line it with parchment paper.
The Coffee Glaze for Bread
This coffee glaze is simple to make, yet it is finger-licking good.
Here are a few points to keep in mind for making the coffee glaze:
- Use a good quality, strong instant coffee powder to make the glaze.
- Do not add too much hot water while whisking the coffee and sugar. After whisking the coffee and sugar, the decoction should be silky smooth, creamy and pale brown.
- Ensure the butter is slightly warm and melted while adding the whisked coffee.
- Once the glaze is ready, immediately pour it over the cake. Do not set it aside too long; otherwise, the butter will start solidifying, especially in cold regions.
Watch Date Nut Bread Video
Storage Suggestion
You can store date nut bread at room temperature for 1 – 2 days.
For longer shelf life, storing the date bread in the refrigerator in an airtight container is best. It remains fresh for a week.
Before serving, reheat the bread slice in the microwave for 10 – 20 seconds.
More Eggless Baking Recipes
- Eggless Sponge Cake
- Eggless Orange Cake
- Eggless Banana Brea d
- Eggless Chocolate Cake
- Eggless Nankhatai Cookies
- Eggless Chocolate Brownie
- Eggless Chocolate Chip Scones
Ingredients
- ▢ 1 Cup (225 gram) dates, dried and seedless
- ▢ 1 Cup (240 ml) boiling water
- ▢ ⅓ Cup (73 gram approx) brown sugar
- ▢ ¼ Cup (60 Gram) curd or yogurt, unsweetened and thick
- ▢ 6 Tablespoon (85 gram) unsalted butter, softened
- ▢ 1 Teaspoon vanilla essence
- ▢ 2 Cup (260 gram) all-purpose flour (maida)
- ▢ 1 Teaspoon baking powder
- ▢ ½ Teaspoon baking soda
- ▢ 1 Teaspoon cinnamon powder or chai masala ( see recipe )
- ▢ ¼ Teaspoon salt
- ▢ ½ Cup (75 gram) coarsely chopped walnuts
- ▢ ½ Cup dark chocolate chips (optional)
Ingredients For Coffee Glaze:
- ▢ 1 tablespoon instant coffee powder
- ▢ 1 tablespoon hot water
- ▢ 1 tablespoon powdered sugar
- ▢ 1 tablespoon melted butter
Instructions
- Grease a 9-inch loaf pan with butter and line the base with parchment paper. Preheat your oven to 180-degree celsius.
- In a mixing bowl, combine dates, and boiling water, soak for 20 – 30 minutes or until dates are softened and the water becomes lukewarm. Transfer this liquid mix to a food processor. Add curd, sugar, butter, and vanilla. Pulse for 1 – 2 seconds to make a smooth liquid. Set aside.
- Combine flour, baking powder, baking soda, cinnamon powder, and salt in a large bowl. Mix nicely.
- Stir wet ingredients into the flour mixture. Cut and fold the batter until no streaks of flour remain in the batter. Add chopped walnuts and chocolate chips. Mix into the batter nicely. Do not mix the batter for too long.
- Pour loaf batter into the greased loaf tin. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
- Transfer the date nut bread to a wire rack to cool down for 5 – 10 minutes.
Prepare Coffee Glaze:
- Combine hot water with coffee powder and sugar. Whisk nicely to make a smooth mixture. This might take 3 – 5 minutes. You can use electric milk frother as well for the purpose.
- Next, add melted butter. Whisk for 20 – 30 seconds to get a silky smooth glaze. If the glaze seems too thick, add a teaspoon or so of hot water.
Glaze Cake:
- Pour the coffee glaze over the date loaf. Sprinkle chopped walnuts on top of the glaze.
- Cut the date nut bread into slices and serve.
Recipe Notes:
- In my 52 liter OTG, the bread exactly takes 60 minutes in the middle rack. Please keep a check on the bread after 50 minutes.
- Adding chocolate chips and cinnamon powder to the batter is optional.
- Taste and adjust the sweetness in the glaze as per your liking.
- Allow the date loaf to cool down a bit before pouring the coffee glaze.
- After glazing the cake, set it aside for 10 – 15 minutes before cutting into the slices.
- Glazing the date loaf is optional. It can be enjoyed without glaze as well.
Nutrition
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