Recipe – Kanda Poha / Onion Poha


Prep Time: 15 minutes

Cooking Time: 10 Minutes

Serves: 2


  • Thin Poha: 1 Cup
  • Onion: 2, medium sized, chopped
  • Oil: ½ Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: finely chopped or crushed, ½ Teaspoon
  • Curry leaves: 3-5
  • Salt: ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Turmeric Powder: ½ Teaspoon
  • Peanuts: 2 Tablespoon
  • Milk: 2 Tablespoon (Optional)
  • Green chili: finely chopped, ½ Teaspoon
  • Lemon Juice: A few drops
  • Coriander Leaves: finely chopped, 1 tablespoon


  • If you are using thin poha, wash and drain thin poha in a sieve and keep it aside. If you are using thick poha soak for 10 minutes, then drain the water.
  • Heat oil in a pan.
  • Add Cumin seeds, ginger and curry leaves. Wait till cumin seeds changes color. Around 30-40 seconds.
  • Add peanuts and onion. Sauté till light brown.
  • Add turmeric and cook for 1 minute.
  • Add the soaked poha, black pepper and milk. Stir softly, otherwise poha would be mushy.
  • Cover it for 2 minutes or until poha becomes soft.
  • Remove the Heat and add coriander leaves and lemon juice.
  • Serve hot with tomato sauce, green chutney or Bhujia sev.

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