Kanda-Pova with grated Carrot and Methi leaves.

Kanda-Pova with grated Carrot and Methi leaves.

Pova can be made using both thick & thin pova. Kanda Pova the traditional dish of Maharashtrian’s is done using thick pova. 

Take 3 cups of thick pova in a colander and wash well under running tap water. The water gets strained immediately. Shake off the excess water and leave the pova in the colander aside for 15-20 minutes. The pova gets soaked evenly and swells well.

Heat a kadai with 2-3 tblsp of oil. Add 1 tsp jeera, then ½ tsp rai, followed by ¼ cup of peanuts (already fried one’s), mix well let the peanuts brown a bit, add ½ tsp hing, 1 tsp haldi, 10-15 curry leaves and 4-5 chopped green chillies. Saute well add one big onion chopped finely and fry till translucent. Separate the pova with a fork lightly. Do not use heavy pressure or they will become soggy. Put the pova in the kadai, add salt and mix well for 3-4 minutes. The pova should be evenly coated with the fried masala’s. Cover and cook it in its own steam for about 5-10 minutes on slow fire. Kanda Pova is ready. Garnish with coriander leaves. Add freshly squeezed lemon juice, mix well and serve hot. Kanda Pova should always be cooked and served fresh and hot or else it becomes dry.

Note: Carrot and Methi leaves are optional. Add them before you put in the pova when you have finished frying the onions mix well for a minute or two and then add pova.

** Boiled and cubed potatoes are also added to this pova which is called Batata Pova. For this you need not add onions.