Photograph of the finished Kanda poha

India · Gạo dẹt xào hành tây nghệ

Kanda poha

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Poha flat rice Poha flat rice 720 g
  • Photograph of Onion Onion 4
  • Photograph of Mustard seeds Mustard seeds 24 g
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Roasted peanuts Roasted peanuts 200 g
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Oil Oil 160 ml
  • Photograph of Lime Lime 4
  • Photograph of Herbs Herbs 100 g

Method

  1. 1 Rinse the flattened rice in a sieve under running water for 20 seconds, then let it drain for 10 minutes.
  2. 2 Just rinse for 20 seconds and don't soak; soaking will make the flat rice mushy and powdery.
  3. 3 Sauté mustard seeds in oil until they pop, then add curry leaves, peanuts, and green chilies.
  4. 4 Sauté a generous amount of thinly sliced onions for 8 minutes until they are soft and sweet.
  5. 5 The Kanda version uses almost as much onion as rice, which is what sets it apart from other Poha versions.
  6. 6 Sprinkle turmeric, then add the flattened rice, stir gently for 3 minutes, squeeze in some lemon juice, and sprinkle with herbs.
Start cooking