Kanda Poha

Ingredients

• 3 cups Thick Poha (Flattened Rice) (large flakes, rinsed and soaked)
• 4 pieces Onion (medium, peeled and thinly sliced)
• 1 handful Sweet Neem Leaves (young tender leaves, finely chopped)
• 2 pieces Green Chili (slit or finely chopped)
• 4 tablespoons Granulated Sugar (adjust to taste)
• 1 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Turmeric Powder (for color and flavor)
• 3 tablespoons Peanut Oil (high smoke point, authentic flavor)
• 0.25 teaspoon Roasted Rice (for tempering)
• 0.25 teaspoon Fennel Seeds (for tempering)
• 0.25 teaspoon Cumin Seeds (for tempering)
• 2 tablespoons Peanuts (Whole) (lightly roasted)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 handful Fresh Coriander (chopped)
• 2 tablespoons Water (for moisture)
• 0.5 teaspoon Garam Masala (adds flavor)
• 3 tablespoons Milk (adds extra softness)

Instructions

1. Prepare Vegetables

   Peel the onions and slice them thinly. Finely chop the sweet neem leaves, green chilies, and coriander. Keep everything ready in a bowl.

   Time: PT5M

2. Wash Poha

   Place the poha in a large bowl. Rinse it 4‑5 times, gently stirring each time, until the water runs clear. Drain well each time.

   Time: PT5M

3. Season & Rest Poha

   Add 1/4 tsp turmeric powder and 1/2 tsp salt to the washed poha. Mix gently and let it rest for 10 minutes so the flakes absorb the seasoning.

   Time: PT10M

4. Heat Oil

   Place the iron kadhai on high flame and add 3 tbsp peanut oil. Heat until the oil shimmers.

   Time: PT2M

5. Temper Spices

   Add 1/4 tsp each of roasted rice, fennel seeds, and cumin seeds. Sauté for 30 seconds, then add 2 tbsp whole peanuts and roast for another minute.

   Time: PT1M30S

6. Sauté Onion Mixture

   Add the sliced onions, chopped neem leaves, green chilies, 4 tbsp sugar, and a pinch of salt to the hot oil. Stir‑fry until the onions become translucent and slightly caramelized.

   Time: PT3M

7. Add Flavor Boosters

   Stir in 2 tbsp lemon juice, 1/2 tsp garam masala, chopped coriander, 2 tbsp water, and an extra 1 tbsp sugar. Mix well.

   Time: PT1M

8. Combine Poha

   Add the rested poha to the pan. Gently fold to coat the flakes with the spiced onion mixture. Cook for 2‑3 minutes, just until heated through.

   Time: PT3M

9. Finish with Milk & Rest

   Transfer the poha to a steel airtight container. Add 3 tbsp milk, stir quickly, close the lid, and let it rest for 5 minutes covered with a cloth.

   Time: PT5M

10. Garnish & Serve

    Garnish with raw onion rings, chopped tomato, lemon wedges, and fresh coriander. Serve hot on a plate or paper bowl.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

35 g

Fat

6 g

Fiber

2 g