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Poha
4.9 from 141 votes

Poha

Poha is a light and fluffy Indian breakfast dish made from thick flattened rice flakes cooked with turmeric, mustard seeds, peanuts, onions, green chilies, curry leaves, and green peas. The texture is soft yet slightly flaky after soaking the poha flakes, balanced by the crunchy peanuts and tempered spices. Its mild heat and fresh lemon juice add brightness, making it a satisfying single-pot meal that’s practical to prepare and flavorful without being heavy.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Course: Breakfast
Cuisine: Indian

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:
    Cup of Yum
  1. 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.
  2. Once soaked, the poha will simply break apart under light pressure between your fingers.
  3. Add the turmeric and 1/2 teaspoon salt to the poha and mix well to combine and set aside.
  4. 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.
  5. Then add the toasted peanuts and sauté for a minute or two until they start to brown.
  6. Finally, add the chopped onion and green chili. Cook for 2 minutes until the onions soften and the chilis sizzle.
  7. Add the green peas, previously soaked in warm water for 10 minutes, and mix.
  8. Cook for 2 minutes until the raw smell of the peas has gone and the vegetables are well coated in oil.
  9. At this point, add the rinsed poha and toss continuously to combine.
  10. 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.
  11. Check the seasoning and add more salt if necessary. I often add around 1/8 teaspoon; garnish with freshly chopped coriander leaves.

Notes