Kanda Poha


What is Kanda Poha?

Kanda Poha or Bombay Poha as its fondly called is a light and gently spiced breakfast item or an evening snack, had with a hot cup of steaming coffee.

Kanda Poha
Kanda Poha

“Poha” means beaten /flattened rice, while” kanda” means Onions (in Marati, a language spoken by the western regions of India).

Each state in India has its own cultural richness, its traditional attire & food specific to that region. Just like the many languages spoken in different states in India, the food is diverse too. Kanda Poha is a famous dish of the Maharastrian cuisine where the city of Bombay or Mumbai is situated.Hence, this dish is also called Bombay Poha.

The Back Story

My first brush with this ‘Kanda Poha‘ came when I visited a Maharastrian friend, in their home. His wife made this dish lovingly for me, in her traditional Marati attire and served with the hospitality, so typical of the land.

To this day I’m not sure which I liked more, the ‘Kanda Poha ‘she made for me with all the affection, or her traditional attire of theNauvari sadi‘ (nine yard saree) with her gleaming traditional nath( nosering with pearls hanging from them).

The Traditional Marati attire for women

Food is all about making memories.While I relished my food, and told her how beautiful her nose ring was, she went on to brief me about the reason why Marati women wear the nath .Feigning a serious note, she said,”This traditional big beautiful nose ring, is equipped with seductive powers”.

We all had a good laugh about it, while enjoying her delicious and simple Kanda Poha. So my first memory of eating the this dish will always have a nose ring attached to it 🙂

Kanda Poha Recipe



Recipe by Maya Shetty
0.0 from 0 votes


Prep time


Cooking time




Total time




  • 2 cups Poha/Flattened Rice

  • 1 tbsp Coconut Oil

  • 1/2 tsp Mustard seeds

  • 1/2 tsp Jeera/Cumin seeds

  • 5 -6 Green chilies

  • 1 large Onion finely sliced

  • 3 tbsp Peanuts

  • 1 Red Potatoes peeled & cut into small pieces

  • 1/4 tsp Garam Masala

  • 1/4 tsp Turmeric powder

  • A few Cilantro/Coriander leaves to garnish

  • Salt to taste

  • 1 tsp Brown Sugar

  • 1 tbsp Lemon juice to squeeze on top


  • Wash the Poha/Beaten rice gently with cold water while placing it in a colander & let the water drain , set it aside for 10 minutes.( The thick variety is preferred coz’ the thin one becomes lumpy & sticky when cooked).
  • In a separate wok, warm little oil, then add the mustard seeds, when they splutter add the cumin seeds/ jeera
  • Now add the peanuts & gently saute it till they become light brown
  • Now add the green chillies , followed by onions & saute for a few minutes, after which gently add the turmeric powder & stir a while.
  • Next add the potato which has been cubed into tiny little squares & saute it for a while, now to this add the garam masala powder & sugar & stir it all together & after sprinkling with a little water, keep the lid covered for a few minutes until the potato turns soft.
  • Now lift the lid up & then pour in the drained poha & stir it all together adding salt & lemon juice for taste.Stir for a few minutes.
  • Then garnish with Cilantro/coriander leaves & serve hot. Makes a yummy breakfast or tea time snack.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories146
  • % Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 4g 20%
  • Sodium 200mg 9%
  • Potassium 353mg 11%
  • Total Carbohydrate 18g 6%
    • Dietary Fiber 4g 16%
    • Sugars 5g
  • Protein 3g 6%

  • Vitamin C 19%
  • Calcium 2%
  • Iron 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

My list of Poha recipes

My published posts using Beaten Rice/Poha/Aval/Bajeel are listed below for your interest.

The Bottom Line

Now that it is the Gokulashtami /Sri Krishna festival season, would you plan to try making some of these quick and easy poha recipe at home?

Go on give this delicious Marati dish, a try. You can thank me later!

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