There is a popular proverb ‘Break the fast like a king, have lunch like a Prince and have dinner like a poor’.  But in today’s hectic life schedule, we usually give no importance to the most important meal of the day, breakfast. To come up with interesting and tasty recipes for the morning is really a difficult task and this is also another reason why most people skip breakfast and have something unhealthy like burger or snacks on their way to the office. This has a great effect on the energy levels and people start experiencing stress and lower levels of concentration in the long run.

So, to remain healthy and fit, it is very important to have a nutritious and healthy dish that can make you feel energized and offer your body the right amount of energy needed. Since mornings are usually a quick grab, most people try to pick up a fruit or eat an egg or a glass of juice. While all these are healthy, there are numerous other Indian dishes that too are healthy and easy to prepare. There are many breakfast and tiffin recipes that are best for busy morning schedules and these tiffin items also cater as light dinner recipes.

Kanda Poha recipe is a popular Maharashtrian breakfast recipe apart from the regular idli, dosa or upma recipes. This is popularly made in Mumbai, Kolhapur, Solapur, Pune and other regions in India. Poha is usually served with tea and is the most likely dish that is offered to any guests in Maharashtra. Poha is the Maharashtrian word for beaten or flattened rice and Kanda means onions, so the name Kanda Poha. This is a light breakfast that is easy and quick to prepare. So here in this article we will discuss how to make Kanda Poha recipe so that you can enjoy it with your family members.

• First, take 1 cup of poha (thick one) and wash it thoroughly 2 or 3 times and drain any excess water.
• Add turmeric, salt and keep it aside for about 10 minutes. In the meantime cut potatoes in cubes and cook them. Or you can first boil the potatoes and then cut them into pieces. Cut onions into small pieces and keep aside.
• Heat a pan and pour little oil and add mustard seeds, when they start to splutter addasafoetida and curry leaves. Add the onions and green chilies and fry till the onions become transparent. Add little sugar and stir.
• Now add the boiled potatoes and fry for a minute or two and add the poha and mix well.
• Cook poha covered in low flame for about 5 minutes. When it is done, add coriander leaves and lemon juice and mix well. Serve hot as a breakfast dish.