Servings
Font
Back
Poha
0 from 0 votes

Poha

Poha is an Indian breakfast dish made with beaten rice flakes, cooked quickly with onion and peas or peanuts.

Servings: 4 people
Calories: 180 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the poha
  • 8 oz. poha flakes thick variety
  • 3 tablespoons sunflower oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon asafoetida , optional
  • 2 green chilies
  • 1 fresh ginger 1 inch / 2.5 cm piece
  • 10 curry leaves
  • 3 red onion medium
  • ½ teaspoon turmeric powder
  • 1 tablespoon sugar
  • ¾ teaspoon salt (or to taste)
  • ½ cup peas or roasted peanuts, fresh
  • 4 tablespoons water , to sprinkle
For the garnish
  • 2 tablespoons desiccated coconut
  • 3 tablespoons Coriander chopped, fresh
  • 2 tablespoons peanuts roasted
  • 1 lime , cut in quarters

Instructions

    Cup of Yum
  1. Wash the poha quickly in a sieve, drain and transfer to a bowl. Cover for 5 minutes.
  2. Slit the chilies in half, then cut them into two.
  3. Grate the ginger.
  4. For more intense flavors, pound both ginger and chili together to a rough paste.
  5. Slice the onions thin vertically, or cut them into medium cubes.
  6. Heat a heavy-based pan or wok with the oil in it.
  7. When the oil is hot, add the cumin and mustard seeds and fry till they pop. Reduce the heat.
  8. Add the asafoetida (optional) and the slit chilies, grated ginger, and curry leaves. Fry for a few seconds to release the aromas.
  9. Add the chopped onions. Stir-fry on low heat till transparent.
  10. If using pounded chili and ginger, add it now.
  11. Add the turmeric to the onions, stir a few strokes to mix.
  12. Add the poha, sugar, salt, and peas or peanuts. Stir through to mix.
  13. Sprinkle 1 to 2 tablespoons of water on the edges of the pan. Cover and steam on the lowest flame for 4 to 5 minutes.
  14. Stir through once more, sprinkle 1 tablespoon of water, and cover and steam for 3 to 4 minutes more. The poha should plump up and be moist, do not allow it to dry out and burn.
  15. Serve warm in individual bowls with the garnishing ingredients on top and a lime on the side.
  16. Tip: a chopped tomato can be added with the turmeric. In that case do not sprinkle any water.