Aloo poha recipe | Kanda pohe recipe maharashtrian style


Aloo poha is a popular Maharashtrian breakfast dish made from flattened rice. There are different types of poha (flattened rice) available for different purposes. Its thickness determines what recipe it is meant to be. For this particular recipe, we need to use a medium-thick one. There are many versions of this recipe. It uses very few spices and ingredients. It is one of the most tasty, easy, and quick recipes to make. Flattened rice (pohe) doesn’t have its own distinctive taste. It absorbs all the flavors of spices and other ingredients added to it.


Top view photo of aloo kanda pohe served in a white plate by
Kanda Pohe Recipe by Homemakerjob


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Top view photo of aloo kanda pohe served in a white plate garnished with curry leaves and lemon, a recipe by

Aloo poha recipe | Kanda pohe recipe maharashtrian style

Aloo poha is one of the most popular breakfast dishes in Maharashtra, India. This is a very simple, delicious, and quick-to-make breakfast dish. Follow my recipe step-by-step to make this tasty dish at home in minutes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 4 people


  • cups medium thick poha (flattened rice)
  • ½ tsp salt
  • 1 tsp sugar
  • ¼ tsp turmeric powder
  • ¼ tsp cumin powder
  • ½ lemon for juice
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 green chilies, chopped (medium hot)
  • 2 green chilies, chopped in half (hot)
  • 8-10 curry leaves
  • ½ cup onions, chopped
  • ½ cup boiled and diced potatoes
  • ¼ cup peanuts
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ¼ tsp salt
  • 1 tbsp coriander leaves, chopped


  • In a big bowl, add 1½ cups poha. Submerge it completely in the water and wash it 2-3 times. It should become soft, fluffy and break easily. Drain the water.
  • Add 1 tsp sugar, ½ tsp salt, ¼ tsp cumin powder, and ¼ tsp turmeric powder. Mix everything gently with poha and keep it aside.
  • Heat 3 tbsp oil in a kadai on medium heat. Add ¼ cup peanuts and fry for 3 min. Remove the peanuts and keep them aside.
  • In same kadai, add ½ tsp mustard seeds, ½ tsp cumin seeds, and chopped green chilies. Fry for 15-20 seconds. Add curry leaves and fry for another 15 seconds.
  • Add ½ cup chopped onions and fry for 4-5 min. Once onions soften and start turning light brown, add ½ cup chopped boiled potatoes and cook for 2 min.
  • Add ¼ tsp red chili powder, ¼ tsp turmeric powder, and ¼ tsp salt. Mix well.
  • Next, add the soaked poha and stir for 4-5 min on medium. Add ¼ garam masala, peanuts, and chopped coriander leaves. Mix well and turn off the heat.
  • Garnish with chopped coriander and grated coconut. Serve hot aloo kanda pohe with lemon wedges.


  • Always use thick or medium-thick poha. Avoid thin ones.
  • You can use a strainer and wash poha under running water.
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