Recipe for Kanda Poha with Information about Ingredient Sourcing in Germany

Poha is flattened parboiled rice. It comes in many varieties and is available in Indian shops in different forms depending on the degree of flattening. The variety flattened very little is called Mota Poha (Thick Poha), and the one flattened the least is Patla Poha (thin Poha). There is a variety that falls between the two, which is called medium Poha. Poha is used in many recipes, from breakfast to desserts to crispy snacks.

The recipe I am sharing today is a breakfast/evening snack recipe for this medium Poha works best.

This recipe is most commonly followed in Maharashtra, which includes well-known cities like Mumbai and Pune. It is popularly known as Kanda Poha, which means Poha with onions. It is named so because of the generous quantity of onion added to the Poha, which gives it its unique taste.

With Thin Poha (Patla Poha), you can make this delicious tea-time Snack: Poha Chivda. Check out the recipe here.

So, let’s start the recipe for Kanda Poha:

Kitchen Equipment:

1. Pan: https://amzn.to/43zt5Gc
2. Knives: https://amzn.to/3Lg64Bj
3. Cutting Board: https://amzn.to/3K0dh8L

Ingredients needed to make Kanda Poha:

1. Medium Poha: 3 Cups, soaked in about 1 cup of water for about 5 minutes. After 5 minutes, drain out the excess water.
   
   
2. Onion: 2 medium-sized, finely chopped
3. Peanuts: 1/3 cup
4. Potato: 1 large, diced
5. Oil: About two tablespoons
6. Cumin seeds/mustard seeds: 1 teaspoon
7. Asafoetida: 1/4 teaspoon
8. Green chillies: 2-3 finely chopped
9. Dry red Chilies: 2-3
10. Curry leaves: 8-10
11. Turmeric Powder: 1/3 teaspoon
12. Salt: to taste
13. Sugar: 1 teaspoon
14. Lemon Juice: from 1 lemon
15. Fresh Coriander leaves: for garnishing

About Ingredient sourcing in Germany:

While you can get some of the ingredients needed for this recipe from a German Supermarket, you can find all the ingredients from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Here is more info:

1. Medium Poha: Available in Indian shops.
2. Onion: Available in supermarkets. Called Zwiebeln in German.
3. Peanuts: Available in Indian/Asian shops.
4. Potato: Available in supermarkets. Use Vorwiegend festkochende Kartoffeln. Read my article Different Types of Potatoes in German Supermarkets- Explained.
5. Oil: Use sunflower oil. Available in supermarkets. Called Sonnenblumenöl in German. Read my article: Different Types of Oils in German Supermarkets-Explained.
6. Cumin seeds/mustard seeds: Available in Indian shops.
7. Asafoetida: Available in Indian shops.
8. Green chillies: Available in Indian shops.
9. Dry red Chilies: Available in Indian shops.
10. Curry leaves: Available in Indian shops.
11. Turmeric Powder: Available in Indian shops and some supermarkets. Called Kurkuma Pulver in German.
12. Salt: Available in supermarkets. Called Salz in German. Read my article: 10 Types of Salts in German Supermarkets-Explained.
13. Sugar: Available in supermarkets. Called Zucker in German. Read my article: A Guide to German Sugar Varieties.
14. Lemon: Available in supermarkets. Called Zitronen in German.
15. Fresh Coriander leaves: Available in Indian shops.

Method to make Kanda Poha:

1. Heat oil in a pan. Fry the potatoes on medium heat and take them out when fully cooked and slightly crispy.
   
   
   
2. In the same pan, fry the peanuts on low to medium heat with the leftover oil, and remove them when crunchy.
   
   
   
3. In the same pan, add a little extra oil if needed. Fry cumin seeds, asafoetida, green chillies, curry leaves, and dry red chillies on medium heat for about a minute.
   
   
   
4. Now add onions and fry on medium heat till they turn translucent. Add turmeric powder.
   
   
   
5. Now add the soaked Poha. Mix well. Add the fried potatoes and peanuts and mix.
   
   
   
6. Now add salt, sugar, and lime juice. Mix and garnish with fresh coriander leaves.
   
   

Serve hot.

Some additional Notes:

1. Although I have used medium Poha for this recipe, thick Poha can also be used. If you use thick Poha, soak 3 cups Poha in 2 cups water.
2. Poha should always be made on medium heat. Poha tends to stick to the base of the pan. If the heat is kept high, it will stick, and those parts will become crispy and chewy. Since poha should be soft, cooking it on medium heat is best.
3. I have added lemon juice at the end, but if you prefer, you can skip it in the cooking process. Instead, you can serve Poha with a lemon wedge, and each person can squeeze as much or as little lemon juice as they want on their Poha.
4. You can also garnish Poha with grated fresh coconut. It gives a nice touch.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Read other recipes from my kitchen here.

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