Red Rice Kanda Poha is a popular Maharashtrian breakfast recipe where poha is prepared with red rice. It is nutritious than your regular poha. Try it!
About This Recipe
Red Rice Kanda Poha (Red Rice Onion Poha) is nothing but your usual Kanda Poha, where the poha is prepared with red rice instead of regular rice poha. Red rice has more nutritional content than regular poha, which makes this simple recipe healthier.
It is quite popular in Maharashtrian households and is often served for breakfast or evening snack with a hot cup of masala tea or coffee.
I have used only onions and potatoes, but feel free to add in veggies of your choice to make it nutritious and wholesome.
Poha – Red rice poha is used in this recipe, which is high on nutritional content. You will easily get it in nearby grocery stores or your can order it from online grocery portals.
Veggies – I have added potato, tomato and peas, but feel free to add in more veggies of your choice.
Onions – The star ingredients here is onion, which is called as kanda in Maharashtra.
Peanuts – Adds a nice crunch!
Oil – I prefer to use vegetable oil for my poha recipe.
Others – Mustard seeds, curry leaves, green chillies, salt, turmeric powder, lemon juice, sugar and fresh coriander are a few other ingredients required to make red rice kanda poha.
Adjust the green chillies according to your taste.
Use fresh and green curry leaves for the best flavour and aroma.
Sugar is optional, but adds a nice tinge of sweetness.
Do not miss fresh coriander which adds a refreshing taste along with a pop of green in the poha.
Red Rice Poha Health Benefits
Red rice poha is said to be very easily digestible. It also helps to keep your energy levels high and banish those hunger pangs.
It’s rich in fibre, and thus keeps you filled for longer.
Another benefit of red rice poha recipe is that it’s high in iron, carbohydrates, and proteins.
Due to its rich fibre and iron properties, it also lowers down inflammation in the body.
It controls your blood pressure level and also lowers the cholesterol.
Red Rice Kanda Poha tastes the best when served right out of the pan, as they tend to become a little dry if kept for longer. Leftovers can be stored for 1 to 2 days in an air tight container in the fridge.
While reheating in a pan or microwave, sprinkle a little water to add moisture in the poha and reheat it until nice and warm.
Red Rice Kanda Poha is best served on its own with a hot cup of masala tea and coffee. You can also add in a little bhujia, sev or any other namkeen on top.
Step by Step Recipe
Wash the poha and soak in enough water till it softens. ( Be careful at this step so that Poha doesn’t become soggy )
Drain the poha in a colander and let the excess water drain nicely. Keep aside.
Heat oil for frying potatoes in a pan. When the oil is hot, add potatoes and fry on high heat till golden brown and crunchy from outside. You can skip frying the potatoes and use boiled ones instead.
Add peanuts in the hot oil and fry till slightly browned. Remove the peanuts in a plate.
Add 2 tablespoon oil in a pan. When the oil is hot, add mustard seeds and curry leaves. Let the mustard splatter for a few seconds.
Add green chillies and onion and fry for 2-3 minutes.
Add tomatoes and fry for a minute.
Now add salt, turmeric powder, lemon juice, sugar, potato, peanuts, and poha and mix well. Cook 2-3 minutes on low heat.
Add fresh coriander and mix well. Serve hot.
Red Rice Kanda Poha Recipe
- 1 and ½ cup Red Rice Poha
- ½ cup Potato (Peeled and cut into cubes)
- ¼ cup Peanuts
- ¼ cup Peas (Boiled)
- 2 tablespoon Vegetable Oil (Plus for Frying)
- ½ teaspoon Mustard Seeds
- 10-12 Curry Leaves
- 2 Green Chilli (Slit into half)
- ½ cup Onion (Chopped)
- ¼ cup Tomato (Chopped)
- Salt to taste
- ½ teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice
- 1 teaspoon Sugar
- 2 tablespoon Coriander (Chopped)
- Wash the poha and soak in enough water till it softens. ( Be careful at this step so that Poha doesn’t become soggy )
- Drain the poha in a colander and let the excess water drain nicely.
- Keep aside.
- Heat oil for frying potatoes in a pan.
- When the oil is hot, add potatoes and fry on high heat till golden brown and crunchy from outside.
- Add peanuts in the hot oil and fry till slightly browned.
- Remove the peanuts in a plate.
- Transfer the oil in a container for later use.
- Add 2 tablespoon oil in a pan.
- When the oil is hot, add mustard seeds and curry leaves.
- Let the mustard splatter for a few seconds.
- Add green chilies and onion and fry for 2-3 minutes.
- Add tomatoes and fry for a minute.
- Now add salt, turmeric powder, lemon juice, sugar, potato, peanuts and poha and mix well.
- Cook 2-3 minutes on low heat.
- Add fresh coriander and mix well.
- Serve hot.