Kanda Poha

Poha is light, quick and naturally gluten-free. Use medium or thick poha and rinse it only briefly so it stays fluffy.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 10 min
• Cook 10 min
• Vegan · gluten-free
• Famous in Maharashtra & Madhya Pradesh

Ingredients

• 200 g thick poha (flattened rice)
• 2 tbsp oil
• 1 tsp mustard seeds
• 40 g peanuts
• 1 sprig curry leaves
• 1 onion, chopped
• 1 green chilli
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp sugar
• Juice of ½ lemon
• Fresh coriander and sev to serve

Method

1. Rinse the poha in a sieve for a few seconds and leave to soften for 5 minutes. Mix in salt and sugar.
2. Heat oil, fry peanuts until crisp, then add mustard seeds and curry leaves.
3. Add onion and chilli and fry until soft, then turmeric.
4. Add the poha, mix gently and cook covered on low heat for 2–3 minutes.
5. Finish with lemon juice, coriander and a sprinkle of sev.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.