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Breakfast

Jain Poha

The Quirky Foodster Team

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10 minutes
Prep
15 minutes
Cook
4
Servings

Ingredients

  • 280 g (2 cups) thick flattened rice (poha)
  • 45 ml (3 tbsp) peanut oil or groundnut oil
  • 60 g (1/2 cup) raw peanuts
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10-12 fresh curry leaves
  • 1/4 tsp asafoetida (hing, gluten-free variety if needed)
  • 1/2 tsp turmeric powder
  • 2 green chillies, finely chopped (seeds removed for less heat)
  • 150 g (1 cup) green peas (fresh or frozen)
  • 1 tsp sugar
  • 1 tsp salt, or to taste
  • 1 lime, juiced
  • 15 g (1/4 cup) fresh coriander leaves, chopped
  • 30 g (1/4 cup) fine sev, for topping (optional)

Method

  1. Place the poha in a colander and rinse briefly under cold running water until just softened; do not soak. Drain well and set aside for 5 minutes.
  2. Heat the oil in a wide pan over medium heat. Add the peanuts and fry for 2 minutes until golden. Remove half with a slotted spoon and set aside for topping.
  3. Add the mustard seeds to the remaining oil; once they splutter, add the cumin seeds, curry leaves and asafoetida.
  4. Add the turmeric and green chillies, stir for 10 seconds, then add the peas and 2 tbsp water. Cover and cook for 3-4 minutes until the peas are tender.
  5. Add the drained poha, sugar and salt. Toss gently with a spatula (rather than stirring hard, which breaks the flakes) until evenly coated and heated through, about 2 minutes.
  6. Remove from the heat, squeeze over the lime juice and fold through the coriander.
  7. Serve hot, scattered with the reserved peanuts and sev if using.

Introduction: Poha is one of the most widely eaten breakfasts across western and central India.

Cultural Background: Poha is one of the most widely eaten breakfasts across western and central India. The Jain version leaves
out the onion and potato found in the mainstream dish, leaning instead on peanuts, curry leaves and a
squeeze of lime for flavour and texture. It is a staple in Jain households in Maharashtra, Gujarat and
Madhya Pradesh, often served with a glass of buttermilk on busy mornings or before a temple visit, since it
is light, quick and easy to digest.

Tips: Rinse the poha rather than soaking it — over-soaked flakes turn mushy. Use thick (not thin) poha flakes for the best texture.

Variations: Add finely diced tomato for extra tang if eaten outside the strict Paryushan fasting period. Swap peas for finely shredded cabbage for a crunchier version.

Storage: Best eaten fresh. Leftovers keep in an airtight container in the fridge for up to 1 day.

Reheating: Reheat in a dry pan over low heat for 2-3 minutes, sprinkling on a few drops of water to loosen the flakes.
Microwave in 30-second bursts, covered, as an alternative.

Nutrition (approximate, per serving)
Approx. 280 kcal, 7g protein, 12g fat, 36g carbohydrate, 4g fibre per serving.

Vegetarian / Vegan
Naturally vegetarian; fully vegan as written (omit ghee if any is added as a finishing touch).

FAQs:

Q: Why is no onion or potato used?

A: Jain dietary practice excludes alliums and root vegetables believed to harbour many micro-organisms when uprooted, so peanuts and peas provide the bulk and texture instead.

Q: Can I use thin poha?

A: Thin poha turns mushy very quickly; if it's all you have, skip the rinsing step and just sprinkle a little water directly into the pan instead.

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