Kanda Poha Maharashtra

Method

1. 1

   Rinse the poha correctly: Place 2 cups thick poha in a wide strainer. Hold under cold running water for 30 seconds. The poha will absorb water and soften. Gently toss with your fingers. The poha should be moist and each flake should be soft but still separate — it should not be mushy or clumped into a mass. If too wet, the dish will be sticky. Spread the rinsed poha on a plate. Sprinkle 1 tsp sugar and a pinch of salt and mix gently. The sugar balances the flavour. Let rest for 5 minutes while you prepare the other ingredients.

2. 2

   Roast the peanuts: Heat a dry pan on medium heat. Add 3 tbsp peanuts. Roast stirring for 4 minutes until the skins blister. Remove and keep aside — they add crunch to the finished dish.

3. 3

   Prepare all other ingredients: Finely chop the onions, green chilli and coriander leaves. Keep them ready as the cooking goes quickly once started.

4. 4

   Heat oil and temper: Heat 2 tbsp oil in a wide pan on medium heat. Add 1 tsp mustard seeds. Wait for them to pop. Add 10 curry leaves — carefully, they will spit. Add 1/4 tsp asafoetida. Stir 5 seconds.

5. 5

   Cook the onion and chilli: Add the finely chopped onion and green chilli. Cook on medium heat stirring frequently for 5 minutes until the onion becomes translucent and slightly soft. It should not brown — poha is a light delicate dish and the onion should remain mild.

6. 6

   Add peanuts and turmeric: Add the roasted peanuts. Add 1/2 tsp turmeric. Stir to coat the onion and peanuts with the yellow turmeric colour.

7. 7

   Add the softened poha: Add the rinsed and seasoned poha to the pan. Using a gentle folding motion with a wide spatula, mix everything together. Do not press or stir hard — gentle folding keeps the poha flakes intact and prevents a mushy texture.

8. 8

   Heat through gently: Cover the pan. Cook on low heat for 2 minutes. This gentle steaming helps the poha absorb all the flavours from the onion and spices without drying out or becoming hard.

9. 9

   Taste and adjust: Remove the lid. Taste the poha and add more salt or a little more sugar if needed. The poha should be moist but not wet, and each flake should be separate and soft.

10. 10

    Garnish and serve: Remove from heat. Squeeze the juice of half a lemon over the poha. Add the chopped coriander leaves and grated fresh coconut. Mix gently once. Serve immediately in bowls while hot.

11. 11

    Note: Poha is Maharashtra's most well liked breakfast — it is eaten every morning in Pune, Mumbai and Nashik, often from small stalls near railway stations. Every neighbourhood has its own poha stall. The Indori poha of Madhya Pradesh uses a slightly different recipe with more toppings; the Maharashtrian version is lighter and simpler. Kanda means onion in Marathi.