Maharashtrian kanda poha

 Maharashtrian kanda poha 

 

Making restaurant-style Poha at home is all about getting that fluffy, non-sticky texture and a perfect balance of sweet, tangy, and spicy flavour.                                                          

Essential Ingredients.                                            

Poha: 2 cups thick (mota) variety. Avoid thin flakes as they turn mushy.

Vegetables: 1 large onion (finely chopped), 1 small potato (small cubes), and optional green peas.                                                              

Tadka: 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp hing, 10-15 curry leaves, and 2-3 green chillies.                                           

Crunch: 1/4 cup raw peanuts.

Seasoning: 1/2 tsp turmeric, 1 tsp salt, 1 tsp sugar (essential for the restaurant taste), and 1 tbsp lemon juice. 

Swasthi's Recipes

Swasthi's Recipes

 +4.                                                                             

Step-by-Step Instructions.                                     

Prep the Poha: Place poha in a colander and rinse under running water for 30 seconds. Drain completely and let it rest for 5-10 minutes. Sprinkle salt, sugar, and turmeric directly onto the damp poha and toss gently. 

Fry the Crunch: Heat oil in a pan. Fry peanuts until golden and crunchy; remove and set aside to maintain their texture.

Tempering: In the same oil, add mustard seeds, cumin, hing, curry leaves, and green chillies. Let them splutter.

Sauté Veggies: Add chopped onions and sauté until translucent. Add potato cubes and green peas. Cover and cook on low heat until potatoes are tender.

Combine & Steam: Add the seasoned poha and fried peanuts to the pan. Mix gently using a "lift and drop" motion to avoid breaking the flakes. Cover and steam on the lowest heat for 2-3 minutes.

Finish: Turn off the heat, squeeze in lemon juice, and garnish generously with fresh coriander.