Kanda Poha – Kande Pohe

I checked out many recipes before opting for this one. This recipe is courtesy a friend, Chef Mandar Madav, Executive Chef – Conrad Centennial Singapore. I have eaten so many superb meals at Conrad-Pune, cooked under his watchful eye. It was no wonder then, that I chose his recipe to cook and recreate. It was a wise choice. The Poha turned out superb! I cannot thank him enough for sharing his recipes and skill with so much generosity, patience, and kindness. Thanks ever so much, Mandar; your humility is truly appreciated!

I also have Chef Ranveer Brar to thank as it was his You Tube video that showed me the technique that ensured the poha I cook, remains whole and does not turn mushy. Ab shukriya ada toh karna hai warna Ranveer bolega, “Kainaaz ne toh thank you bola hi nahi, par.. Kainaaz ne thank you bola hai." *trying very hard to keep a straight face - only Brar fans will get the joke. 　 * 

Ingredients:

3 measuring cups (filled to the brim) or 220 grams poha

3 onions, chopped

3-4 green chilies, finely chopped

1-inch piece ginger, grated (NOT chopped)

2 medium potatoes, diced small

65-75 peanuts

20 curry leaves

1 teaspoon mustard seeds

1 teaspoon turmeric powder

Salt to taste

A handful coriander leaves, chopped

9-10 tablespoons oil

1 teaspoon sugar (optional)

Lime wedges, to serve

 Method:

1.    Heat oil in a wok/pan (ideally, use one that has a lid – I’ll reveal why later).

2.    Splutter mustard seeds.

3.    Add peanuts and fry for a few seconds.

4.    Add diced potatoes, green chilies and cook on medium heat until potatoes are cooked to 80% doneness. Give the potatoes intermittent, careful stirs while they’re cooking to ensure they cook evenly and don’t stick to the bottom of the pan.

5.    Add curry leaves and give the potatoes a gentle mix.

6.    Add onions and continue cooking on medium to low heat until the onions turn translucent (sweating process). They should merely lose their sharpness and bend towards a sweeter flavour. Do not brown the onions at all.

7.    While the onions are cooking, wash the poha, in a colander, under a gentle stream of water (a harsh out-pour from the tap may break and damage the poha).

8.    Once washed, make sure all the water from the poha is drained and leave the wet poha aside, in the colander, for one minute.

9.    The onions will have turned translucent by now. Add the turmeric powder, grated ginger and about 1 –  1¼  teaspoons of salt. Sauté for a few seconds.

10. Add a tiny splash of water (15-20 mils) and give the onions a mix. This is merely to allow the flavours to meld.

11. Add the washed and drained poha. Do not use a spoon to mix as the poha is extremely delicate at this point in time

12. Close the lid of the wok/pan (told you, I’d reveal the reason later), hold the pan and lid together, very carefully, with some oven mitts or thick cloth and give the wok/pan a side-to-side & forward-backward shake. This will get the onion and poha mixed well, without damaging the poha. (this ‘close lid and shake pan’ method/trick is courtesy that bearded cutie: Chef Ranveer Brar).

13. Lift the lid of the wok/pan and the poha will be perfectly mixed and yet separate, no clumping.

14. Put the pan back on the stove over low flame.

15. Add a light drizzle of 30 mils (2 tablespoons) water.

16. Add sugar (if using). Check for seasoning (salt) and adjust if needed.

17. To mix the sugar and salt (if extra added), once again, use the ‘close lid and shake pan to mix poha’ technique.

18. Continue cooking the poha on low flame for 5 to 10 seconds.

19. Add the chopped coriander leaves and gently give a toss with a spoon or once again, feel free to use the ‘closed lid’ technique.

20. As soon as the poha is cooked, remove the poha from the hot wok/pan into a serving dish to ensure the poha does not continue cooking and go mushy, in residual heat (another tip from Brar 😍). Serve with lemon wedges and a cup of piping hot chai (if you are Bawaji, that chai, of course, turns to choi.😊

Chef Notes: 

1.    The sugar is optional and is not a part of Chef Mandar’s recipe. If the onions lend adequate sweetness to the poha, you may not need to use sugar at all. 

2.    The poha used for this recipe is the thick (jhad) variety. Thin (delicate variety) poha is unsuitable for this recipe.

3.    The onion for this recipe is chopped but not finely chopped. The onion should be prominent coz after all it is ‘kanda’ poha. The sweetness, and the tender bite, of the onion is an important part of this dish.

4.    The grated ginger is not an ingredient used very often in Kanda Poha, but different regions own different recipes of Kanda Poha so don’t lynch me, or Mandar, for the same. Moreover, I’m not a big fan of ginger and yet, I found it to be ingredient that took the poha to a new high.

5.    Using the ‘close lid and shake pan’ technique really does ensure the poha holds its shape. Shake the pan well but not so violently that the poha within disintegrates. Disintegrate karna hi hai toh spoon hi istemaal kar lo yaar. *wise-ass grin*

6.    If you are unsure about coping with the ‘close lid and shake pan’ technique and prefer using a spoon, I suggest you opt for a flat, wooden or silicon spatula. Starting from the sides, going down within the onion masala gently toss the poha and onions together. Continue doing that from all four sides of the wok/pan. Repeat, from all four sides if necessary. Mix very gently and carefully, ensuring the poha holds its shape and does not break. (I have friends who may be unable to use the 'close lid and shake' technique - this point is merely to assist them 😊)

7.    Do not soak the poha in water. Merely wash it in a colander, under a gentle stream of tap water until the water runs clean (will not take more than 30 seconds). Allow all the water to drain from the colander and merely keep the wet poha, as is, for a minute. Poha does not require soaking. 

8.    The onions lend a wonderful sweetness which is why sugar is optional. Taste and decide. The final flavour of any cooked food is all about ‘tasting as you cook’. Ensure you use a new spoon each time you taste, do not dip the spoon you eat from into the dish. Well, I did not have to say this but, what the eff, I did! *bite me*

9.    I used oil accordingly to what I felt was right and it turned out to be the perfect quantity as at the end of the cook, I could see no residual oil in the wok.

10. If you wish to check out more recipes by Mandar and Ranveer, please follow @chef.mandar on Instagram and subscribe to Chef Ranveer Brar’s channel on You Tube. You will not be disappointed, and you may, of course, thank me later. *cheeky grin*

11. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs:

I'm a Bawi, hence Poha with Choi 😍