Bue Relicpe | Maharastrian aloe kohe

Of Recipe | Alooo Kanda Poha | Maharashtra Style Kanda Poha Recipe with detailed photo and video recipe. Perhaps one of the easiest and simplest yet essential morning breakfast recipes. It is prepared with thick or medium poha, also known as flat-beaten rice, and is seasoned with assorted spices and natural herbs. It is an ideal morning breakfast meal popular in the Indian states of Maharashtra, North Karnataka, Gujarat, and Madhya Pradesh.
Mahaastrian Aloo Kanda Death

Of Recipe | Alooo Kanda Poha | Maharashtra Style Kanda Poha Recipe with step-by-step photo and video recipe. Breakfast in the morning is perhaps one of the most challenging meals to plan and prepare. We need something special, easy, and that supplies all the necessary nutrients for our daily first meal. This generally requires a lot of planning, but Kanda Aloo Poha requires minimal planning and yet delivers a high-quality meal.

I am a huge fan of simple and easy breakfast recipes. Aloo Kanda Poha is one such easy and simple recipe. Although I hail from Udupi, I developed the taste for it while I was briefly living in Hubli, North Karnataka. In Hubli, there are many different ways of serving Poha Avalakk for morning breakfast, but on the ogagarne avalaki, also known as kanda pohe, was my personal favourite. It was served with fresh coriander and coconut, accompanied by fresh farsan or sev mixture, and topped with it. Although the pohe in Maharashtra has slight variations, I have shared the authentic Marwari version. Particularly, I have skipped the fresh coconut toppings, which can be added if desired. Adding potatoes is optional, but onions are a must. Further, lemon juice toppings make it a perfect breakfast meal.

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Additionally, some tips, suggestions, and variants for the poha recipe are provided in two ways. Firstly, the pohe recipe is typically prepared with thick or medium-sized poha. The thickness of the poha is directly proportional to the soaking time. You may need to adjust the thickness accordingly. Secondly, I generally do not prefer any farsan or mixture toppings, but it is essential for many. You may choose any simple aloo bhujia, Bombay mixture or any farsan snacks as per your taste buds. Lastly, the traditional version is always prepared in an iron wok that helps to provide additional flavour. However, it may require additional oil, so a non-stick pan is an ideal option for preparing any poha.

Finally, I request that you check my other related Breakfast Recipes Collection alongside this post on the The recipients are recipe. It includes other associated recipes, such as granola bars, instant set dosa, green papaya roti, MTR Masala Sin, bottle gourd dosa, suji ki khandvi, stuffed dosa, Masala Sin, Aate ka nastaand coconut dosa. Further to these, I would also like to add some additional recipe categories like,

About Tree

The heat (flattened rice with onions) may appear like an ordinary dish, but in Maharashtra, it’s anything but a regular meal. It’s a balanced, comfort food, a street snack, a breakfast staple, and even a marriage screening tool. In short, it is more than just a breakfast meal; it is a quintessential expression of Maharashtrian love. In cities like Pune, Mumbai, and Nagpur, you’ll find vendors dishing out piping hot poha from large iron kadhais. It is typically topped with sev, lemon, chopped onions, and coriander to enhance the flavour and taste.

Maharashtrian Kanda Poha has its roots in humble Marathi households. It became popular among blue-collar and odd-job workersespecially mill workers and railway porters, because it was cheap and economical. Moreover, it can be cooked in under 10 minutes for a balanced meal with natural carbs and glucose. It can also give a boost of energy for physically demanding jobs. Add a few roasted peanuts or boiled potatoes, and you have a complete and filling meal.

Fun Fact:

Did you know that the first conversation between many arranged marriage couples in Maharashtra begins over a plate of kanda poha?
In fact, “To wear a poha meting” has become such a pop culture reference that it’s featured in Marathi movies, memes, and even matchmaking jokes!

Chef Pro Tips for Kanda Poha

Here are some pro tips from housewives and aajis that turn this humble dish into a comforting masterpiece:

1. Gently wash the poha once or twice. The medium-thickness poha should be gently cleaned and rinsed in a colander, not under running water. Also, sprinkle water and let it rest for 5–10 minutes until it is soft and separate.
2. Use medium-chopped red onions – Red onions help to add flavour and a sharp taste to poha. In addition, do not slice or chop them so that they do not overpower the rice flakes.
3. Roast Peanuts Separately – Use little oil to shallow fry peanuts without adding any other ingredients. Add them in the end to retain their crunch.
4. Top it up with sugar, lemon, & coriander – A pinch of sugar balances the spice and sourness beautifully. Always add lemon juice after turning off the flame for a fresh zing. Top with fresh coriander and optional sev or grated coconut.
5. Iron Pan Instead of Non-stick – For a slightly crisp bottom and more authentic flavour, use an iron kadai — Aaji’s favourite! Avoid covering while cooking — poha should be fluffy, not steamed.

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