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–+ servings

Poha

A delicious and nutritious dish made from flattened rice, perfect for breakfast, lunch, or a snack.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cups thick poha (flattened rice)
  • 2-3 tablespoon oil (using canola oil)
  • 2 tablespoon peanuts (optional, can use raw or roasted)
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (zeera)
  • 1 pinch asafoetida (hing)
  • 10-15 pieces curry leaves
  • 2-3 pieces green chilies (slit vertically)
  • ¼ cup cilantro stems (finely chopped, optional)
  • 1 large yellow onion (finely chopped)
  • 1 small potato (peeled and cut into small cubes)
  • ½ cup green peas (frozen or fresh)
  • ½ teaspoon turmeric (haldi)
  • 1 teaspoon salt (divided, adjust to taste)
  • 1 teaspoon sugar
  • 1-2 tablespoon lemon juice (or to taste)
  • ¼ cup cilantro (finely chopped, for garnishing)
  • ¼ cup grated fresh coconut (frozen works well, optional)
  • ¼ cup sev or bhujia (optional)

Instructions

Preparation

  • Rinse the poha under cold water until it softens, then drain the excess water. Set it aside.
  • If using peanuts, dry roast them in a pan until they turn golden brown.

Cooking

  • Heat oil in a pan over medium heat. Add mustard seeds and wait for them to splutter.
  • Add cumin seeds and a pinch of asafoetida, then add the curry leaves and green chilies.
  • Once fragrant, add finely chopped onions and sauté until they turn translucent.
  • Add the diced potatoes and peas, stirring well. Cook for about 5-7 minutes until the potatoes are tender.
  • Mix in turmeric, 1 teaspoon of salt, and sugar. Stir well.
  • Add the rinsed poha to the pan, gently mixing it with the remaining ingredients. Cook for an additional 2-3 minutes.
  • Squeeze lemon juice over the top and adjust seasoning according to taste.
  • Garnish with chopped cilantro, grated coconut, and optionally, sev or bhujia.

Notes

Ensure poha is rinsed gently to prevent it from becoming mushy. Adjust spices to your preference; you can make it more or less spicy by altering the amount of green chilies. While it’s best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator.