Kanda Poha - Bombay Style, Healthy Breakfast

Poha means flattened rice flakes –it is not only healthy but is also a very common breakfast in India. Why not? After all it is so easy to make and is also very quick. Poha is made in different styles in different parts of India. In Gujarat it is a bit sweeter and is made with lots of potatoes. One place where poha is very popular and is sold in every corner, shop and street is in Mumbai.

Just like vada pav, missal pav Kanda Poha is very famous and is preferred item in breakfast. People in Mumbai are busy and travel long distance from their homes to reach their offices. This is why they prefer having breakfast in office. There will always be vendors selling poha, idli, sabudana vada and missal pav near any office locations. 

Kanda means onion and that is what makes poha special in taste. Compared to most other Maharashtrian breakfast , poha is a relatively light dish made with roasted chillies, onions, mustard seeds and curry leaves A dash of squeezed lime gives enough moisture to dry poha and balances the taste as well.

If you ever go to Mumbai, breakfast like a Mumbaikar. Mumbai is quiet in the morning and the food is fresh ;). For classic poha-try, Hotel Vinay, Jawahar Mansion. I know I got carried away! Moving to the recipe.

Ingredients:

Thick Poha /Flattened rice :  2 cups /150 grams
Onion/pyaz/kanda : 1 large (finely chopped)

Peas/muttar- 1/8 cup
Green Chilies/hari mirch : 2 or to your spice tolerance (Slit lengthwise)
Peanuts/moongfali : 1/4 cup
Asafoetida Powder /hing: 1/2 teaspoon
Mustard Seeds /rai/sarso: 1 teaspoon
Turmeric Powder/ haldi: 1/2 teaspoon
Sugar /chini: 1/4 tsp
Curry Leaves/kadi patta : few
Cilantro /Coriander Leaves/dhaniya : · Few sprigs
Cooking Oil/tel  : 2 tsp (I used coconut oil)
Salt to taste 
Lemon juice/nimbu ras-1 tablespoon

Method:

Heat oil in a pan. Add curry leaves, asafoetida, peanuts, mustard seeds. Cook till peanuts roasts a bit.

Add onions, peas, salt and turmeric. Cook till onions and peas turn soft.

Wash poha with water on a strainer very well. Strain the excess water.

Mix poha in the cooked onion. Cook covered for 1 minute.

Lastly add lime juice and sugar. Mix well. Cook covered for another 2 minutes. Garnish with chopped coriander leaves.

Serve hot.

Notes: You can add fresh grated coconut in the end for more authentic taste.

Other veggies like potatoes, tomatoes, carrots can also be added.

Taste: Tangy, spicy and crunchy breakfast.