A classic Indian breakfast.
Kanda Poha (Onion Poha)
4 cups Poha (Beaten Rice)
4 Medium Onions
2 Medium Potatoes
2 tsp Salt
2 tbsp Vegetable Oil
3 tsp Sugar
1 pinch Asafetida
15 -18 Curry Leaves
½ tsp Turmeric Powder
1 Lemon juice
2 – 3 Green Chilies
Chop the onions and the green chilies finely. Wash the potatoes, peel and chop them into thin
slices. Soak the chopped potatoes in water for 5 minutes.
Wash the poha in water once and keep it in a strainer to dry. Do not over wash them as the
finished product will become lumpy.
In a large saucepan, heat the oil and add the asafetida and curry leaves, sauté till the leaves
sizzle. Add the onions and cook with the lid on for 5 minutes on medium heat.
Pat dry the potatoes on a tissue paper and add to the saucepan. Then add the salt, turmeric
powder, sugar and green chilies. Mix well, cover the saucepan and cook till the potatoes are
done. The potatoes should break easily when cooked.
Add the poha and mix well. Cook for another minute. Squeeze the lemon juice and mix. Garnish
with chopped coriander leaves and grated coconut and serve hot.