Poha Recipe
A light, flavorful, and comforting Indian breakfast made with flattened rice, spices, and crunchy peanuts. Perfect for busy mornings or brunches, it’s quick to make and full of satisfying textures.
Equipment
- Large non-stick pan or kadhai
- Mixing bowl (for rinsing poha)
- Strainer or colander
- Spatula
- Knife and chopping board
Ingredients
- 2.5 cup Poha flattened rice, medium or thick
- 2 tablespoon Oil divided
- 2 tablespoon Peanuts raw, optional
- 1/2 teaspoon Mustard Seeds Rai, optional
- 1/2 teaspoon Cumin seeds Jeera, optional
- 10-12 Curry Leaves Kadi Patta
- 2 Green Chili Pepper diced, adjust to taste
- 3/4 cup Onions diced
- 3/4 cup Potato diced into 1/2-1 centimeter pieces
- 1/4 teaspoon Ground Turmeric Haldi powder
- 1/2 teaspoon Salt adjust to taste
- 1/2 teaspoon Sugar adjust to taste
- 1 tablespoon Lime juice
- 1 tablespoon Cilantro leaves Corainder, chopped
Garnishes when serving (optional):
- Sev as needed, or bhujia
- Pomegranate seeds as needed
- Coconut freshly grated
Instructions
- Rinse poha in a strainer under running water until soft; set aside to drain.
- Heat 1 tablespoon oil in a pan, fry peanuts until golden, then remove and set aside.
- Add remaining oil, mustard seeds, cumin seeds, and curry leaves; let them splutter.
- Toss in diced onions, green chilies, and sauté until onions turn soft.
- Add potatoes and cook on medium flame until tender.
- Sprinkle turmeric, salt, and sugar; mix well.
- Gently fold in the rinsed poha and peanuts; cook for 2–3 minutes.
- Finish with lime juice, cilantro, and garnish with sev, coconut, or pomegranate.
