Onion or kanda poha recipe – how to make kanda poha recipe – Indian breakfast recipes

Onion poha is a popular Maharashtrian breakfast dish made with flattened rice (poha) and onions.  It is also had as a teatime snack.  Poha is a maharashtrian word for flattened rice and kanda for onion.  There is another version also for making poha with onions and potatoes. It is called as kanda batata (potato) poha. This is one of the staple breakfast dish of Maharashtra.  Poha is one of the healthy and light dish, which is not only easy to make but can be prepared quickly too.  Roasted peanuts added to poha makes it all the more tasty and adds flavour to it.  South Indians also make poha but they add grated coconut as garnishing which also tastes great.  But here I have not used coconut and prepared poha in Maharastrian style.  Poha is rich in iron and hence best served with lime juice. Lime juice helps absorption of iron from poha.

You can check other poha recipes too :

Poha cutlet

Poha idli

Poha dosa

Poha chivda

Oats poha


Prep Time :  15 mins

Cook Time :  10 mins

Servings :  2-3 persons

Maharashtrian cuisine


Poha or flattened rice or white beaten rice – 2 cups

Onion – 1 (large) (chopped finely)

Oil – 2 tablespoons

Mustard seeds – 1/2 teaspoon

Peanuts – 3 tablespoons

Green chillies – 2 to 3 (chopped finely)

Curry leaves – 10

Turmeric powder – 1/4 teaspoon

Sugar – 1 teaspoon

Salt to taste

Chopped coriander leaves for garnishing

Lemon juice – 2 tablespoons


Rinse the poha well.  Add water just to cover the poha.  Leave aside for 8-10 minutes.  Water will be absorbed by the poha and make it soft.


Drain the excess water, if any, with the help of a sieve or a colander. (This is an optional step.  Do this only if required to remove any excess water.  This ensures that poha does not become soggy).  Add turmeric powder, sugar and salt.


Mix well.  Heat oil in a wide pan on medium flame.  Add mustard seeds and allow it to splutter.


Once the seeds starts spluttering, add peanuts and roast well on low flame till they become crunchy.  Add chopped green chillies, onions and curry leaves.


Saute till the onions become translucent.  Add the poha and stir well.


Cook on low flame for 2-3 minutes.  Check for salt and add if required.  Once the poha turns soft, switch off the flame,  Add chopped coriander leaves and lemon juice and mix well again.


Serve kanda poha hot with tea.



Always use thick variety of poha for better taste.

Add just enough water to cover the poha.  Or else it tends to become too soft or soggy.

Adding turmeric powder before cooking poha, helps in even colouring of the poha.

You can also garnish with grated coconut or sev to further enhance the taste.

Do not skip roasted peanuts, as it gives a nice crunchy taste.



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