Kanda Tomato Poha (Onion Tomato Pohe) is one of the many poha recipes. Poha/Pohe is a common traditional breakfast dish in Maharashtra. It is made with flattened rice or beaten rice. There are various versions of Poha and most popular are Kande Pohe and Batata Pohe.
This version of recipe is made with thick poha, onion (kanda) and tomato. It is very easy to make and tastes best when served hot. In Indian households, people have it for breakfast with hot cup of chai (tea) but it can also serve best as an evening snack. It’s healthy and tasty at the same time. Although it tastes great on its own, we can compliment it with green coconut chutney or sev.
Below is my version of Kanda Tomato Poha:
Kanda Tomato Pohe is a traditional Maharashtrian breakfast recipe.
- 2 cups Thick Poha washed and drained
- 1 cup Onions finely chopped
- 1 cup Tomatoes finely chopped
- 1 tbsp Oil
- 2 tsp Mustard seeds
- 1/8 tsp Hing
- 8-10 Curry leaves
- 3-4 Green Chilies chopped
- 1 tsp Turmeric
- 1 tsp Chili Powder
- 2 tsp Sugar
- 1/4 cup Grated coconut and finely chopped coriander
- 1 Lemon
- Salt per taste
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Wash and drain thick poha. Keep aside for 10 minutes.
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Heat oil in a kadhai. Once hot, crackle mustard seeds, curry leaves and green chilies. Add turmeric.
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Now add chopped onions and saute for a minute or two. Then add chopped tomatoes and salt. Mix and cook until tomato is mushy and onion is soft.
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Add in poha and mix well. Also add sugar, remaining salt, red chili powder and combine everything well.
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Cook for another 4-5 minutes on slow flame.
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Garnish with grated coconut, coriander leaves and lemon juice. Serve hot.
- You can add roasted peanuts to poha for variation.
- Poha tastes great as it is but it can also be served with green coconut chutney or farsan (salted spicy mixture) or sev and a hot cup of tea.
Step by Step Recipe of Kanda Tomato Poha:
- We need below ingredients to make this dish.
- At first, wash poha gently and drain the water. Keep washed poha in a colander. Make sure not to make it mushy.
- Heat 1 tbsp of oil in a kadhai. Once hot, splutter mustard seeds, hing, curry leaves and green chilies.
- Add turmeric. Then add chopped onions and saute for a minute or two.
- Add chopped tomatoes, salt and mix well. Keep covered until onion and tomatoes are cooked well.
- Add washed poha and gently mix everything. Also add sugar, little salt and chili powder and combine well.
- Cook covered on a medium flame for 4-5 minutes. Switch off the flame when done.
- Garnish with chopped coriander leaves, grated coconut and fresh lemon juice. Serve hot.
Enjoy with hot cup of tea 🙂
