Kitchen Recipe Collection
Indian Poha
A light, fluffy, and savory breakfast or snack made of flattened rice tempered with mustard seeds, curry leaves, turmeric, and peanuts.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- thick poha (flattened rice)
- peanuts
- onions
- potatoes (optional)
- mustard seeds
- cumin seeds
- curry leaves
- green chilies
- turmeric
- sugar
- lemon juice
- fresh coriander
- oil
Equipment
- Colander or Strainer
- Frying pan or Wok
Instructions
- 1
Choose the Right Poha
Ensure you are using 'Thick' (Mota) Poha. Thin poha will turn into an unfixable mush instantly.
- 2
Wash the Poha
Place the poha in a colander. Rinse it gently under running water for exactly 30 seconds. Do NOT soak it in a bowl of water.
- 3
Rest and Swell
Leave the wet poha in the colander. Add salt, a pinch of sugar, and a pinch of turmeric directly to it. Toss gently. Let it rest for 10 minutes so it swells and softens.
- 4
Fry Peanuts
Heat oil in a wide pan. Fry the peanuts until crunchy and golden. Remove and set aside.
- 5
Fry Potatoes (Optional)
In the same oil, fry tiny cubes of potatoes until cooked and crispy. Remove and set aside.
- 6
Temper Spices
To the remaining hot oil, add mustard seeds and let them pop. Add cumin seeds.
- 7
Add Aromatics
Add slit green chilies and a generous handful of fresh curry leaves. Let them sizzle.
- 8
Sauté Onions
Add finely chopped onions. Sauté until they turn translucent and soft (do not brown them).
- 9
Add the Poha
Add the softened, fluffy poha to the pan. Add the fried peanuts and potatoes.
- 10
Toss Gently
Mix everything very gently so you don't break the delicate flakes. The poha will take on a beautiful pale yellow color.
- 11
Steam Briefly
Cover the pan with a lid and cook on the lowest heat for exactly 2 minutes. This steams the poha and melds the flavors.
- 12
Garnish and Serve
Turn off the heat. Squeeze fresh lemon juice over it. Garnish heavily with fresh coriander and crunchy fine Sev. Serve warm.
Cooking Tips
- The washing technique is the only secret. Wash it just enough to wet it, then let it sit. If it sits in water, it becomes paste.
- Always add the lemon juice after turning off the heat, or it can turn bitter.
Variations
- Indori Poha: Steamed (not pan-fried) and served with fennel seeds, pomegranate, and a specific spicy sev.
Chef's Notes & Storage
- The most common, beloved, and fast breakfast across Maharashtra and Central India.
Nutrition Estimate
250 calories · 6g protein · 42g carbs · 8g fat · 3g fiber per serving
