Kande Pohe - Maharashtrian Breakfast
Kande Pohe, Maharashtrian Style Kande Pohe Recipe is an Indian Vegetarian Breakfast dish. This is one of the "must try Maharashtrian dish" that is made with few ingredients that are Vegetarian, Gluten free (just skip asafoetida) and Vegan. Made under 30 minutes, this is a filling breakfast option for the entire family.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 cups Poha (Use Jada Poha or Thick Poha)
- 2 nos. Onions (chopped)
- 1/3 cup Potatoes (Boiled and cubed)
- 2-3 nos Green chillies finely chopped
- 3 tbsp Roasted Peanuts
- 2 tbsp Groundnut Oil
- 1/2 tsp Mustard Seeds or Rai
- 1/2 tsp Jeera or Cumin Seeds
- 1-2 nos Curry Leaves Sprigs
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1 pinch Asafoetida or Hing (skip this ingredient for gluten free recipe)
- 1 tsp Sugar (Optional but recommended)
- 1 nos Lemon
- Salt to taste
- Finely chopped coriander leaves as required
- 1-2 tbsp Grated coconut for garnish
Instructions
- 1
Prep and keep aside your ingredients like chopped onions, boiled and cubed potatoes etc as shown below.
- 2
Take poha or flattened rice in a colander and rinse couple of times under running tap water, drain excess water and keep aside.
- 3
Heat oil in a pan or kadhai, add mustard seeds. Once they crackle, add Jeera or cumin seeds.
- 4
Once cumin turns slightly brown (roasted), add hing or asafoetida and roasted groundnuts. Saute them for a couple of seconds.
- 5
Now add curry leaves, green chillies, finely chopped onions, mix well and cook until the onions are translucent.
- 6
To this, add the boiled and cubed potatoes and Turmeric powder. Mix well and cook for few seconds.
- 7
The washed and drained poha must have fluffed up well. Add salt to it and toss gently. Note- I follow this method for even seasoning without disturbing the texture (read breaking) of the poha.
- 8
Now add the fluffed up poha to the kadhai or pan along with sugar and finely chopped coriander leaves.
- 9
Mix well and let it cook for a couple of minutes over low flame with lid on.
- 10
Switch off the flame, serve it piping hot in bowls or plates with a lime wedge, some grated coconut on top and some finely chopped coriander leaves.
- 11
If not serving for guests, then sqeeze the lemon juice in the kadhai itself (after switching off the flame) and then serve immediately.