Make Kanda Poha At Home In Easy Way | Kanda Poha Recipe

Constituents:

• 1 mug Poha( smoothed rice)
• 1 large onion, finely diced
• 1- 2 green chilies, diced( acclimate to taste)
• 1 small potato, hulled and minced( voluntary)
• tsp mustard seeds
• tsp cumin seeds
• A pinch of asafoetida( hing)
• 8- 10 curry leaves
• mug raw peanuts
• tsp turmeric greasepaint
• swab to taste
• 2 tbsp oil painting
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

Preparation of Poha:

wash the poha under running water until it becomes soft and pliable. Drain well and set away.

Tempering:

Heat oil painting in a visage over medium heat. Add mustard seeds and let them splutter/pop until they crackle.

Add cumin seeds, asafoetida, and curry leaves. Sauté briefly until fragrant, just for a few seconds.

Add Vegetables:

Add diced onions, green chilies, and raw peanuts to the visage. Sauté until onions turn translucent.

Cooking Potatoes( if using):

still, add them to the visage along with a pinch of swab, If using minced potatoes. Cook until potatoes are tender, stirring sometimes.

Seasoning:

Add turmeric greasepaint and swab to the visage. Mix well to combine all the constituents unevenly.

Incorporate Poha:

Add the drained poha to the visage. Gently toss everything together until the poha is well- carpeted with the spices. Be careful not to break the poha while mixing.

Final Touch:

Cover the visage with a lid and let it cook on low heat for 2- 3 twinkles. This helps the flavors to immingle together.

Garnish and Serve:

Remove from heat. Garnish with lately diced coriander leaves and a squeeze of bomb juice.

Serve hot with further bomb wedges on the side.

Tips:

Acclimate the spiciness by varying the quantum of green chilies used.

You can add grated coconut for a richer flavor.

insure the poha is soft but not mushy after irrigating.

Kanda Poha is ready to be enjoyed as a succulent breakfast or snack!

Information:

Poha, also known as flattened rice, has a long-standing history in Indian cuisine, dating back centuries. Originating from the Indian subcontinent, poha was originally a means of preserving rice. The process involves parboiling the rice, then flattening it into thin, dry flakes. This technique not only extended the shelf life of rice but also made it convenient for cooking in diverse ways.

Historically, poha has been a staple breakfast and snack in regions like Maharashtra, Madhya Pradesh, Gujarat, and Rajasthan, where it is known by various local names. Over time, it became popular across India and gained recognition for its ease of preparation, nutritional value, and versatility. Poha is rich in carbohydrates, iron, and essential vitamins, making it a nutritious choice, especially in vegetarian diets.

In contemporary times, poha continues to evolve. It has transcended traditional boundaries and is now enjoyed globally, adapting to various culinary trends and preferences. Its gluten-free nature has further enhanced its appeal, catering to dietary needs and preferences worldwide. Poha's journey from a humble preservation method to a beloved dish reflects its cultural significance and adaptability, ensuring its continued presence on breakfast tables and in kitchens around the world.