Poha
User Reviews
4.9
Poha
Description
Poha is prepared by rinsing thick flattened rice flakes until soft and dust-free, then mixing them with turmeric and salt. The dish's flavor base relies on a tempering of mustard seeds and curry leaves in hot oil, to which raw peanuts, chopped onions, and green chilies are added. After briefly cooking the onions, soaked green peas are incorporated, coating all ingredients in the tempered oil and spices. The final step is folding in the softened poha flakes and finishing with lemon juice and fresh cilantro for brightness.
The dish offers a combination of soft and slightly flaky textures from the poha with occasional crunchy notes from peanuts and fresh bursts of flavor from the chilies and curry leaves. It’s traditionally served warm and can be enjoyed on its own as a nourishing breakfast or light meal.
Poha is versatile and can be adjusted with salt and turmeric to taste. Use thick poha flakes for best results, and ensure the rinsing step is done carefully to avoid sogginess or gritty texture. This dish benefits from fresh curry leaves and can incorporate optional sugar to balance flavors.
Ingredients
- 1.5 cups poha use thick Poha
- 1/4 tsp Turmeric
- 1/2+ 1/8 tsp salt divided, adjust to tase
- 1/3 cup green peas I used frozen, soaked in warm water for 10 minutes
- 2 tsp neutral cooking oil use avocado oil, generic cooking oil
- 1/2 tsp mustard seeds
- 1.5 tbsp peanut raw
- 1 red onion chopped, small
- 1 green chilies chopped
- 10-12 curry leaves
- 1/4 tsp sugar optional
- 1 tbsp cilantro +more to garnish, chopped
- 1/2 lemon juice
Instructions
How to Make Poha:
- Rinse the flattened rice (poha) in a strainer under running water until it turns soft and most of the dust and starch have been washed away. Strain immediately and spread it out on a tray.
- Once soaked, the poha will simply break apart under light pressure between your fingers.
- Add the turmeric and 1/2 teaspoon salt to the poha and mix well to combine and set aside.
- Heat the oil in a pan over medium heat to prepare the tempering. Once the oil is hot, start adding the mustard seeds and letting them pop, followed by the curry leaves.
- Then add the toasted peanuts and sauté for a minute or two until they start to brown.
- Finally, add the chopped onion and green chili. Cook for 2 minutes until the onions soften and the chilis sizzle.
- Add the green peas, previously soaked in warm water for 10 minutes, and mix.
- Cook for 2 minutes until the raw smell of the peas has gone and the vegetables are well coated in oil.
- At this point, add the rinsed poha and toss continuously to combine.
- You can reduce the heat or shut it off completely if you're using a heavy bottomed kadai or wok. Taste the poha and if it feels dry, sprinkle a little water all over and give it a good mix, cover and cook in its own steam for 1-2 minutes.
- Check the seasoning and add more salt if necessary. I often add around 1/8 teaspoon; garnish with freshly chopped coriander leaves.
Notes
User Reviews
Overall Rating
4.9
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