Spicy Kanda Poha (Flattened Rice with Onion, Chili, and Lemon)

Name: Spicy Kanda Poha (Flattened Rice with Onion, Chili, and Lemon)
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 2 cups (about 160 g) thick poha (flattened rice); 1 small onion, thinly sliced; 1 small tomato, finely chopped (optional but great); 2 Tbsp oil; 1 tsp mustard seeds; 10–12 curry leaves; 1–2 green chilies, finely chopped (adjust to taste); 1/4 tsp turmeric; 1/2 tsp salt, plus more to taste; 2 Tbsp peanuts (optional); 2 Tbsp chopped cilantro; 1–2 Tbsp lemon juice; 1 tsp sugar (optional; omit for strictly savory)

Kushal Bhardwaj·27 min·Serves 2

This is classic savory poha made the way it should be: fluffy, tangy, and spicy—never sweet. Onions are sautéed with mustard seeds and curry leaves, then tossed with rinsed poha, turmeric, and green chili for heat, finished with lemon for lift. It’s a fast breakfast or light dinner that eats bright and satisfying, and you can dial the spice up or keep it pleasantly mild without changing the core method.

breakfast
quick
vegetarian
gluten-free

27 min total · 10 min prep · 12 min cook · 5 min rest

340 kcal · 8g protein · 44g carbs · 16g fat total

Wide skillet or kadai · Colander

Ingredients

•2 cups (about 160 g) thick poha (flattened rice)
•1 small onion, thinly sliced
•1 small tomato, finely chopped (optional but great)
•2 Tbsp oil
•1 tsp mustard seeds
•10–12 curry leaves
•1–2 green chilies, finely chopped (adjust to taste)
•1/4 tsp turmeric
•1/2 tsp salt, plus more to taste
•2 Tbsp peanuts (optional)
•2 Tbsp chopped cilantro
•1–2 Tbsp lemon juice
•1 tsp sugar (optional; omit for strictly savory)

Instructions

Prep the poha

Put poha in a colander and rinse under running water for 10–15 seconds, gently fluffing with your fingers—don’t soak. Let it drain 5 minutes, then squeeze a pinch: it should feel soft but not mushy; if it’s still stiff, sprinkle 1–2 Tbsp water over it and rest 2 more minutes.

Make the tempering

Heat oil in a wide pan over medium heat. Add mustard seeds; when they start popping vigorously, add curry leaves (they’ll crackle), then add peanuts if using and toast 30–60 seconds until a shade darker.

Add onion and a pinch of salt; sauté until translucent with a few golden edges, 4–6 minutes. Add green chili (and tomato if using) and cook until the tomato softens and the pan smells sweet-savory, 2–3 minutes.

Toss and steam-finish

Lower heat to low. Add turmeric and stir 10 seconds to bloom.

Add drained poha and 1/2 tsp salt. Toss gently, lifting and folding so the grains stay fluffy. If it looks dry, sprinkle 1–2 Tbsp water around the pan.

Cover and steam on low 2 minutes, then uncover and fluff. Taste and adjust salt and chili heat.

Finish

Turn off heat and add lemon juice and cilantro; toss once more. Serve hot.

Tip for “just spicy, not sweet”: skip the sugar entirely and rely on lemon + salt for brightness. If you want more heat without bitterness, add an extra green chili at the tempering stage rather than piling on chili powder at the end.

Notes

Spice control: for sharper heat, add a pinch of red chili powder along with turmeric in step 4; for milder heat, slit one chili and remove seeds, or use fewer. Storage: best fresh; leftovers keep 1 day refrigerated—revive with a splash of water and gentle steaming. Add-ins: peas or grated carrot can go in with the onions.

Ingredients

•2 cups (about 160 g) thick poha (flattened rice)

•1 small onion, thinly sliced

•1 small tomato, finely chopped (optional but great)

•2 Tbsp oil

•1 tsp mustard seeds

•10–12 curry leaves

•1–2 green chilies, finely chopped (adjust to taste)

•1/4 tsp turmeric

•1/2 tsp salt, plus more to taste

•2 Tbsp peanuts (optional)

•2 Tbsp chopped cilantro

•1–2 Tbsp lemon juice

•1 tsp sugar (optional; omit for strictly savory)