Kande Pohe is a most famous Maharashtrian breakfast dish. It is very easy to make and take only 15-20 minute. There is a different name for this dish like Pohe, Aloo Paha, Tarri Poha. I really like this dish very much and I usually eat for breakfast or brunch. Pohe is made with flattened or beaten rice i.e. poha. Kande Pohe is most often street food also.

It is prepared in other states of India like Madhya Pradesh, Gujrat, Karnataka, etc. This is a quick meal which makes in minutes and widely preferred in morning breakfast.

There are so many stories hidden in Kande Pohe, Seems in Marathi or Maharashtrian culture its make often while the groom is coming to see bride for the first time for the marriage proposal. One of the most famous movies is in Marathi that named “Kande Pohe”. Thereafter, gravy/tarri pohe is one of the famous dishes specially originate from Nagpur, Maharashtra. Thin curry is called “Tarri” in Maharashtra.

If you want to search more recipe related to Maharashtrian Cuisine then see other recipes like Rava Upma, Kothimbir Vadi.

Print Recipe

Kande Pohe

Kande Pohe recipe - the Maharashtrian famous recipe made from beaten rice tossed with chili, onion, and spice up with fennel seeds.

Course

Breakfast

Cuisine

Maharashtrian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Ingredients

• 2 cups flattened rice/ beaten rice/poha
• 2 medium onions chopped
• 1 medium potato chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mastard seeds
• asafetida pinch of
• 10 curry leaves
• 1/2 teaspoon turmaric powder
• 1/2 teaspoon fennel seeds
• 4 green chilies finely chopped
• 1/2 teaspoon sugar
• 3 tablespoons green pease
• 2 tablespoons oil
• salt as per taste
• 2 tablespoons roasted peanuts for garnishing
• 2 tablespoons coriander chopped for garnishing
• 1/2 lemon

Course Breakfast Cuisine Maharashtrian Prep Time 10 minutes Cook Time 10 minutes Servings Ingredients 2 cups flattened rice/ beaten rice/poha 2 medium onions chopped 1 medium potato chopped 1/2 teaspoon cumin seeds 1/2 teaspoon mastard seeds asafetida pinch of 10 curry leaves 1/2 teaspoon turmaric powder 1/2 teaspoon fennel seeds 4 green chilies finely chopped 1/2 teaspoon sugar 3 tablespoons green pease 2 tablespoons oil salt as per taste 2 tablespoons roasted peanuts for garnishing 2 tablespoons coriander chopped for garnishing 1/2 lemon

Instructions

1. Rinse beaten rice in water 1 or 2 times. Drain beaten rice, soak and keep it aside.

   
2. Meanwhile chop the onions, chilies, and potatoes.

   
3. Heat oil in the saucepan and add mustard seeds. Let it crackle and then add cumin seeds and asafetida.
4. Now add chopped potatoes, saute until become golden and crisp.
5. Then add curry leaves, chilies and stir for 2 seconds and then add chopped onions and green peas.

   
6. Cook till onion becomes translucent. Now add turmeric powder, fennel seeds, sugar, and salt. Mix well and cook for 1 minute.
7. Now its time to add soaked beaten rice. Add and mix well.
8. Cover it and cook for 5 minutes. Stir in between.
9. Kande Pohe is ready to serve. Garnish with roasted peanut and chopped coriander.
10. Enjoy hot Kande Pohe with a lemon slice.

Recipe Notes

1. You can garnish with the Shev and desiccated coconut.
2. Serve hot for better taste.
3. Instead of roasting peanut you can add before potatoes to fry in the same saucepan.