Schezwani Kanda Poha

By Captain Ching
Preparation: 10 Min
Cooking: 10 Min
Difficulty: Easy
Serves: 2


Tired of eating Poha in the same old-fashioned way, time and again? Give this healthy staple Indian breakfast dish a spicy Chinese twist with dollop of Ching's Schezwan Chutney. Make the most delicious fusion Poha in just 10 minutes! 


  • 2 cups (300g) poha (flattened rice)
  • 2 tbsp edible oil
  • 1 tsp mustard seeds
  • 8-10 fresh curry leaves
  • 2-3 chopped green chillies
  • 1 finely chopped onion
  • 4 tbsp Ching’s Schezwan Chutney
  • For garnishing – finely chopped fresh coriander leaves, finely chopped onions, lemon wedges, sev and some additional Schezwan Chutney


1. Soak the poha (flattened rice) in water for 30 seconds. Then drain out the excess water.

2. In a pan, heat some oil and crackle the mustard seeds first. Then, add fresh curry leaves, chopped green chillies, chopped onion and sauté till the onions turn translucent or pinkish in colour.

3. Add the poha followed by Ching’s Schezwan Chutney. Give it a good stir and toss lightly till it mixes well. Cover the pan with a lid and let the poha steam for one minute.

4. The lip-smacking Schezwan "Kanda Poha" is ready. Place it in a serving bowl and garnish with finely chopped coriander leaves and lemon wedges. Sprinkle some crunchy sev, and a little Ching’s Schezwan Chutney for extra zing. Serve hot.

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