Soy-Free Kanda Pohe
Discover the comforting flavors of **Soy-Free Kanda Pohe**, a wholesome and aromatic Indian breakfast or snack dish made with flattened rice (poha), sautéed onions, and a medley of vibrant spices. This soy-free twist on the classic Maharashtrian recipe features crunchy roasted peanuts, the zing of lemon juice, and the subtle heat of green chilies, perfectly balanced with the earthy aroma of curry leaves and a hint of sweetness from sugar. Ready in just 25 minutes, this quick and easy dish is naturally gluten-free and made without any soy products, making it an excellent choice for those with dietary restrictions. Garnished with fresh coriander leaves for a pop of freshness, this dish can be served on its own or paired with crispy sev or papad for added indulgence. A hearty, flavorful, and satisfying meal for any time of the day!
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Recipe Information
Ingredients
- 2 cups Thick Poha (flattened rice)
- 1 cup Water
- 1 large, finely chopped Onion
- 2 chopped Green chilies
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 0.25 cup Peanuts
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Sugar
- 2 tablespoons Lemon juice
- 2 tablespoons, finely chopped Coriander leaves
- 2 tablespoons Oil
Instructions
Begin by rinsing the flattened rice (poha) in a fine sieve under running water for about 30 seconds. Set aside to drain and soften, but ensure it does not become mushy.
Heat oil in a large skillet or pan over medium heat. Add the peanuts and roast for 2-3 minutes until they start to change color. Remove and set aside.
In the same oil, add the mustard seeds. Once they splutter, add the asafoetida (hing) and curry leaves. Stir briefly.
Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
Stir in the chopped green chilies and turmeric powder, cooking for another minute.
Now add the softened poha to the skillet. Mix gently to combine all ingredients, ensuring that the poha is evenly coated with the turmeric.
Add salt and sugar to taste, and carefully mix without mashing the poha.
Reduce the heat to low, cover the pan, and allow the pohe to steam for about 5 minutes so that all flavors meld together.
Turn off the heat and gently fold in the lemon juice and roasted peanuts.
Just before serving, sprinkle the finely chopped coriander leaves on top for garnish.
Serve hot, optionally with a side of sev or papad for additional texture.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.0 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1127 mg | 24% | |
*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.
