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Breakfast

Poha

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10 minutes
Prep
15 minutes
Cook

Ingredients

  • Thick flattened rice (poha): 300 g (3 cups)
  • Onion, chopped: 150 g (1 medium)
  • Potato, diced small: 150 g (1 small)
  • Mustard seeds: 5 g (1 tsp)
  • Curry leaves: 8 g (1 sprig)
  • Green chillies, chopped: 2 (2)
  • Turmeric powder: 3 g (0.5 tsp)
  • Peanuts, raw: 40 g (0.25 cup)
  • Lemon juice: 15 ml (1 tbsp)
  • Vegetable oil: 30 ml (2 tbsp)
  • Fresh coriander, chopped: 10 g (2 tbsp)

Method

  1. Rinse the flattened rice briefly in a colander under running water; drain well and set aside to soften.
  2. Heat oil in a wide pan, add mustard seeds and peanuts, frying until the peanuts turn golden.
  3. Add curry leaves and green chillies, then onion and potato; cook until the potato is tender.
  4. Sprinkle in turmeric and salt, stir well.
  5. Add the softened poha, tossing gently to coat evenly without mashing the grains.
  6. Cover and steam on low heat for 2-3 minutes.
  7. Finish with lemon juice and fresh coriander before serving.

Introduction: Poha is a flattened-rice dish especially associated with Maharashtra and Madhya Pradesh, prized as a light, quick-cooking breakfast that requires no grinding or fermentation, unlike many other Indian morning staples.

Cultural Background: Poha is a flattened-rice dish especially associated with Maharashtra and Madhya Pradesh, prized as a light, quick-cooking breakfast that requires no grinding or fermentation, unlike many other Indian morning staples.

Tips: Do not over-soak the poha in water; it should be softened, not soggy.

Variations: Kanda batata poha adds extra potato and onion; Indori poha includes a topping of sev and pomegranate seeds.

Storage: Best eaten fresh; leftovers keep refrigerated for 1 day.

Reheating: Reheat gently in a pan with a splash of water to loosen the grains.

FAQs:

Q: What is poha made from?

A: It is made from parboiled rice that has been flattened into flakes.

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