Name: Kanda Poha
Yield: Serves 4
Cuisine: Indian
Ingredients: 6 or 7 fresh curry leaves; ½ teaspoon ground turmeric; ¼ teaspoon red chile powder; 1 medium potato, cut into ½-inch (1-cm) cubes; ¼ cup (40 grams) blanched green peas (optional); 4 medium red onions, chopped; 6 green chiles, stemmed and chopped; 2 tablespoons chopped fresh cilantro; 1 teaspoon freshly squeezed lemon juice; ½ teaspoon sugar; 1 quart (800 ml) plus ¼ cup (50 ml) vegetable oil; 1½ teaspoons table salt; 3½ cups (400 grams) thick poha (pressed rice); ¼ cup (40 grams) raw peanuts; 1 teaspoon cumin seeds; 1 teaspoon brown mustard seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

When in Maharashtra, eat as the locals do: Kanda poha is an inexpensive, easy-to-prepare dish that is great for breakfast or as an afternoon snack. Kanda is the Marathi word for “onions,” and poha is pressed rice (available at Indian grocery stores). You can add fresh pomegranate arils or corn kernels, you can omit the potato and peas, you can garnish this dish with thin chickpea-flour sev, you can serve it drizzled with ketchup . . . this is a very flexible reci