If there is one dish that defines a Maharashtrian morning, it is Poha. Growing up, this light, flavorful flattened rice dish was on our breakfast table more mornings than I can count, made with potatoes, onions, turmeric, and fresh green chilies that gave it that signature vibrant color and gentle heat. My mom had a way of making it that felt effortless yet tasted like so much more than the few simple ingredients that went into it. Sharing our cherished recipe, and I hope it brings as much comfort and joy to your kitchen as it has always brought to mine.
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Mom's Kande Pohe
My mom makes the best Poha in the world! In Maharashtrian homes, it's more than just a breakfast; it's a tradition. Sunday mornings were all about cozy vibes and comforting homemade dishes that brought the whole family together. Steaming bowls of poha, Upma, sweet Sheera, and rustic Thalipeeth, always on repeat. I am so grateful to have learned her authentic Maharashtrian Poha recipe, one of the many Indian breakfast dishes I grew up eating, and I am excited to share it with you all!
Fun fact: serving Kande Pohe with chai was once a key part of arranged marriage meetups, where a well-made bowl could win hearts (and kitchens)!
EASY Breakfast and snack
Poha is a quick and comforting Indian dish made with simple pantry staples and minimal prep. It's perfect for breakfast, a snack, or a light meal. From crunchy peanuts to sweet green peas or corn, there are endless ways to customize this classic onion-potato version.
Ingredients Notes
Always use thick poha (flattened rice) for this recipe, as it holds its shape and gives the dish a light, fluffy texture. Thin poha tends to break down and turn mushy when rinsed, which can make the dish soggy. Thick poha, on the other hand, absorbs just the right amount of water, making it perfect for Maharashtrian-style kanda poha or any variation you choose to make.
Tips for soft, fluffy, and moist Poha
- Use thick poha, easily found at Indian grocery stores. Avoid the thin variety as it tends to turn mushy in this recipe. (Save that for making Poha Chivda!)
- Rinse poha in a colander under cold running water. Let all the water drain completely. To check if it's ready, press a flake between your fingers; it should break easily. Set aside while you prepare the tempering.
- If the poha feels a bit dry after cooking, sprinkle 1 to 2 tablespoons of water, cover, and let it steam for a few minutes.
- Poha is best served fresh and hot, as it tends to dry out once cooled. For leftovers, sprinkle a little water before reheating in the microwave to bring back the moisture.
How to make Poha
Step 1: Rinse poha in a colander under cold water, drain out all the water, and keep aside.
Step 2: Start by tempering the spices: mustard seeds, cumin, curry leaves, green chilies, and turmeric in hot oil to build a flavorful base for the poha.
Step 3: Sauté onions until they soften, then add potatoes and salt, cooking until the potatoes are tender and cooked through.
Step 4: Stir in the poha and a touch of sugar, then cook covered on low heat until heated through. Finish with a squeeze of lemon juice and a sprinkle of fresh cilantro.
Serving
Top with sev for a crunchy texture. Enjoy hot Pohe with Ginger chai, or in the warmer months, serve it with refreshing Ginger Lemonade or Aam Panna.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Easy Kanda Poha {Traditional Maharashtrian Recipe}
Recipe Video
Ingredients
- 2 cups thick poha
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 8 curry leaves fresh or air dried
- 2 green chilies sliced lengthwise
- 1 large yellow onion diced finely
- 1 medium red or yellow potato peeled and diced small
- 2 teaspoons kosher salt
- 1½ teaspoon sugar optional but recommended
- ½ lemon
Garnish
- ½ cup Cilantro finely chopped
- ¼ cup grated fresh coconut frozen works well
- ¼ cup sev or bhujia
Optional ingredients:
- ½ cup peanuts
- ½ cup green peas
- ½ cup corn
- ½ cup carrot diced
Instructions
- Gently rinse poha in a colander under cold water, drain out all of the water and keep aside.
- Heat the oil in a medium pan over high heat. Add the oil and mustard seeds. Allow the mustard seeds to pop.
- Once the mustard seeds start to pop, lower the heat to medium and add cumin seeds and cook until they start to sizzle, about 10 seconds.
- Next add curry leaves, green chilies, turmeric and mix well.
- Add onions, mix well and cook covered for 2 to 3 minutes on medium heat as they start to soften.
- Stir in potatoes, salt and cook covered until the potatoes are cooked through, about 5 minutes.
- Add Poha and sugar and mix well and cook covered on low heat for 5 minutes or until poha is heated through.
- Squeeze fresh lemon juice, garnish with cilantro and enjoy hot. You can optionally top the poha with sev, bhujia or nuts
Darina Karanth says
Just made this for my husband for lunch today.
It was excellent flavor, spices were spot on and he really liked it too.
Easy to make and quick.
Thank you for sharing.
Sridevi says
Hi Archana,
Kande pohe from Marathi Mulgi looks delicious:-)
Please do visit my space at https://jiboombaa.com/
Rosemary Vasan says
Delicious recipe, Archana! I would like to order the Mealthy pan through your website. I just heard on your live show that we can put in “ministryofcurry” and get $10 off. How do I do that? Thank you
Archana says
https://mealthy.com/products/mealthy-nonstick
You can use coupon code ‘ministryofcurry” for $10 discount for purchase of $59.95 or more
Anita Gandhi says
Just made this and it’s so great!
Jigna says
Turned out great! Doubled the Chili’s to get a medium spice level. Could’ve tripled though for more spice/flavor. Easy to follow recipe with variations with veggies possible.
Archana says
Thank you Jigna!
Elaine Tsai says
I loved this. Spices with the rice and potatoes were delicious. I could see myself adding an egg on top. (I’m not vegetarian). I will make this again as it’s very filling. I did add some peanuts on top as suggested. Came together very quickly. Thank you!
Archana says
I’m so glad to read this!
JP says
Great recipe! Will this keep well if made a day or two ahead of time? How to store? Is it good cold or needs to be reheated? Thanks!
Archana says
Yes you can def make it a day or two ahead! You can enjoy it at room temp or warm up in the microwave. You may want to sprinkle some water on top to make them moist.
Parvaah says
Really great recipe, Thanks for sharing!
Heather says
Delicious! My husband and son were so excited about this - a perfect Saturday morning breakfast!
Archana Mundhe says
Thank you for the wonderful feedback! It’s a weekend favorite in my home too—perfect for a cozy start to the day!