Kanda Pohe is a classic Maharashtrian breakfast dish that holds a special place in every household. It's quick, flavorful, and perfect for a wholesome start to your day. The combination of soft poha, crunchy peanuts, and the tanginess of lemon juice makes it irresistible. This recipe is a nostalgic reminder of cozy mornings and family gatherings.
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Heat oil in a pan and add mustard seeds. Let them splutter.
Add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds.
Add peanuts and roast them until they turn golden and crunchy.
Add chopped onions and sauté until they become translucent.
Stir in turmeric and salt, mixing well.
Add the soaked poha and gently mix to combine all the ingredients.
Cook for a couple of minutes on low heat, ensuring the poha is evenly heated.
Turn off the heat and garnish with coriander leaves and lemon juice before serving.
Ensure the poha is soaked just enough to soften but not become mushy.
Adjust the number of green chilies based on your spice preference.
Roasting the peanuts separately before adding them can enhance their crunch.
Serve immediately to enjoy the best texture and flavor.
What type of poha should I use?
Use medium or thick poha for this recipe as they hold their shape better after soaking.
How do I soak the poha correctly?
Rinse the poha under running water for a few seconds and let it sit in a colander to drain excess water. It should soften but not become mushy.
Can I skip peanuts?
Yes, you can skip peanuts if you have allergies or prefer not to use them. You can substitute with cashews for a different crunch.
Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare the tempering and mix it with poha just before serving.
What can I serve with Kanda Pohe?
Kanda Pohe is typically served with a hot cup of tea or coffee for a complete breakfast experience.
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