In many Indian households poha is a go-to breakfast. Poha, as a dish, has many variations across the country as it is super easy to make and not very time-consuming. The star ingredient in this dish are the flattened rice flakes, or chiwda or poha. It is delicious as well as versatile, whether you like it to be spicy or sweet, poha will leave you satisfied to the bits. 

To add another member to the tall list of classic poha preparations we bring you Maharashtrian-style poha - also known as Kanda Poha. As the name suggests there are a lot of kanda (onions) in the dish. This poha is different from other pohas because of its tangy flavour. The strong essence of herbs and spices makes it the perfect recipe to add some spunk to your mundane breakfast fare. So, here’s the recipe of kanda-poha that you will surely like to try.

Source: iStock, Kanda Poha 


  • 1 ½ cup of poha, thick flakes are preferable
  • 2 medium size onion, finely chopped
  • 3 nos. green chilies, finely chopped
  • 1 tsp sugar
  • ¼ tsp turmeric powder
  • 2 ½ tbsp roasted peanuts
  • 3-4 curry leaves
  • 1 tsp mustard seeds
  • 1-2 tbsp refined oil
  • Salt to taste
  • Lime juice


1. Rinse the poha in running water 2-3 times. Make sure they become soft but not to the point, they break easily. Keep it aside for a while.

2. Take a non-stick pan, then heat the oil over a medium flame. When it's hot enough add mustard seeds and let it crackle for 1-2 mins.

3. Then add onions, chilies and curry leaves. Sauté the mixture until the onions become translucent.

4. After this add turmeric powder and salt and stir it for a couple of minutes.

5. Add poha and roasted nuts together and mix it well with the rest of the ingredients.

6. Cover the lid and let it cook on low flame for 2-3 minutes. After that turn off the flame and keep it aside for a minute more.

7. Remove the lid and season it with lime juice.

That’s it. Your yummy kanda-poha is ready to eat.