Golden Kanda Poha with Crackly Peanuts & Curry Leaves

⏱ 20 min · Serves 2

Fluffy flattened rice tossed with turmeric, sweet onions, crunchy fried peanuts and a snap of curry leaves — a 20-minute Maharashtrian breakfast that eats just as well for a lazy supper. Finish with lemon and coriander for that fresh, sunny lift.

Per serving: 610 kcal · 15.0g protein · 72.0g carbs · 30.0g fat

Ingredients

• 150g thick poha (flattened rice)
• 3 tbsp sunflower or peanut oil
• 60g raw skinless peanuts
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 12-15 fresh curry leaves
• 1 medium onion, finely chopped
• 1-2 green chillies, slit
• 1/2 tsp ground turmeric
• 1 tsp caster sugar
• 3/4 tsp fine salt, plus more to taste
• 1 small potato, peeled and diced 1cm (optional)
• Juice of 1/2 lemon
• 3 tbsp chopped fresh coriander
• 2 tbsp fresh grated coconut (optional)

Method

1. Tip the poha into a sieve and rinse under cool running water for 20-30 seconds, tossing gently, until each flake is damp but not mushy. Leave to drain and swell for 10 minutes, then fluff with a fork and stir through the turmeric, sugar and salt.
2. Heat the oil in a wide pan over medium heat. Fry the peanuts for 2-3 minutes until golden and nutty-smelling, then lift out with a slotted spoon onto kitchen paper.
3. Add the mustard seeds to the same oil; when they pop, add the cumin and curry leaves and stand back — they'll crackle for a few seconds.
4. Add the onion, green chillies and diced potato (if using). Cook 6-7 minutes, stirring, until the onion is soft and translucent and the potato is tender.
5. Fold in the seasoned poha gently, using a spatula in a lifting motion so the flakes stay separate. Cover and steam over low heat for 3 minutes.
6. Turn off the heat. Stir through most of the peanuts, the lemon juice and coriander. Taste and adjust salt and lemon.
7. Serve warm, scattered with the remaining peanuts, coconut and a lemon wedge on the side.