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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Spicy Flattened Rice Snack

Kanda Poha

(45 reviews)
"

This poha reminds me of the bustling Mumbai streets on a cool morning, where every bite is a perfect balance of tangy and spicy. It’s an easy yet comforting snack that my family loves, especially with a steaming cup of chai.

"
Spicy Flattened Rice Snack
Prep time:10 mins
Cook time:15 mins
Total time:25 mins

Protein

4g

Carbs

30g

Fat

8g

Calories

200 kcal

Servings:
4
VegetarianGluten Free

Ingredients

flattened rice2 cups
(thick poha)
yellow onion1 medium
(finely chopped)
green chili1
(slit lengthwise)
peanuts0.25 cup
(roasted)
curry leaves8-10
(fresh)
saltto taste
sugar1 tsp
lemon juice1 tbsp
(freshly squeezed)
fresh cilantro2 tbsp
(chopped)
oil2 tbsp
(vegetable or canola oil)

Spices

mustard seeds0.50 tsp
turmeric powder0.50 tsp

Directions

Prepare the Flattened Rice

  1. Place the flattened rice in a fine-mesh strainer and rinse under cold water until it softens, about 1-2 minutes.
  2. Set aside to drain completely.

Cook the Base

  1. Heat oil in a large skillet over medium heat.
  2. Add mustard seeds and let them splutter for a few seconds.
  3. Add peanuts and sauté for 2 minutes until they turn golden.
  4. Add chopped onion, green chili, and curry leaves. Sauté until the onions turn translucent.

Combine and Serve

  1. Add turmeric powder and mix well with the onion mixture.
  2. Add the drained flattened rice, salt, and sugar. Toss gently to combine.
  3. Cook on low heat for 2-3 minutes, allowing the flavors to meld.
  4. Turn off the heat, drizzle with lemon juice, and garnish with chopped cilantro.
  5. Serve warm on a brass plate with additional lime wedges on the side.
Chef's tip: For an additional crunch, sprinkle sev (crispy chickpea flour noodles) on top before serving.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.