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Home » Recipes » Breakfast

Poha Recipe

Published: Aug 2, 2022 · Modified: Aug 10, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Poha is a most popular Indian breakfast or snack recipe made with flattened rice (poha), onions, roasted peanuts, and a few spices. It's easy to make and so delicious!

What is Poha?

Poha (or Pohe) are flattened rice flakes, also known as beaten rice. It is made by de-husking rice grains and parboiling them. They are then dried, roasted, and flattened with iron rollers.

It is also known as avalakki (kannada), aval (tamil), atukulu (telugu), chirer (bengali), etc in different parts of India.

Types of Poha

There are two varieties of white poha:

  • Thick to Medium Poha: Thick poha is preferred for this recipe.
  • Thin Poha: It is paper thin and suitable for making chivda, sweet poha, etc.

These days healthier versions of red rice and brown rice poha are readily available in Indian grocery stores.

Thick flattened rice (poha) in a white bowl
Thick Poha

Ingredients to Make Poha Recipe

  • Poha: Thick poha is preferred to make this recipe. When rinsed, it gets fluffy and absorbent. It is easily available in Indian grocery stores. The thin poha doesn't work for this recipe as it turns mushy when rinsed. You may also use red or brown rice poha.
  • Onion: Use finely chopped onion.
  • Potatoes: I have used one medium Yukon gold potato. However, you can make this poha without potatoes as well.
  • Spices: a tempering (tadka) made using mustard seeds, cumin seeds (jeera), curry leaves, and green chilies. Turmeric powder is also used for color and flavor.
  • Peanuts: You can add peanuts for the crunch.
  • Oil: You can use any cooking oil.
  • Lime juice: freshly squeezed lime/lemon juice gives the best flavor.
  • Garnish: garnish with coriander leaves and freshly grated coconut (optional).
poha recipe ingredients

How to Make Poha Recipe

Gently rinse poha in a colander under running water 2-3 times and drain out all the water. When you press with your fingers, it should break easily. Keep it aside.

Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.

step to roast the peanuts collage

In the same kadai, add mustard and cumin seeds and let them splutter.

Then add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent.

step to prepare the tempering and cook onions collage

Next, add diced potatoes and cook for 3-4 minutes till they are tender and perfectly cooked. (You can also use pre-boiled cubed potatoes to it and saute for 2 minutes).

step to cook potatoes for kanda poha collage

Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well.

If you feel the poha is too dry, sprinkle some water. Cover it with a lid and cook for 2 minutes on low heat.

step to add pohe and spices and cook collage

Turn off the heat. Add lime juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.

step to garnish with roasted peanuts and coriander leaves for poha recipe collage

Serve hot with Masala chai or Coffee.

How to Serve Poha?

Serve it hot with a sprinkle of sev or bhujiya and coriander leaves along with Masala Chai or Filter coffee.

Tips & Variations to make the Best Poha Recipe

  1. Make sure to use only thick to medium flakes to make this poha recipe and avoid a thin variety. When you rinse the thin pohe it gets mushy.
  2. Do not rinse/soak the poha for a long time as they will turn mushy. I prefer to rinse for 2-3 times under running cold water and drain the water completely. cover and keep it aside until you are ready to use it.
  3. If you feel the poha is too dry while cooking, sprinkle 2-3 tablespoons of water and cook covered for 2 minutes.
  4. You can add vegetables of your choice like carrots, green beans, bell pepper, and peas to this poha recipe healthier. You can also substitute cabbage with onion for a no-onion poha recipe.

Storage Instructions

Refrigerator: Poha is best enjoyed immediately. Leftovers keep well in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing it.

Reheat: Poha gets dry as it cools down. So sprinkle some water when you are reheating it in the microwave to get moist and soft poha.

More Indian Breakfast Recipes

  • Rava Upma
  • Sabudana Khichdi
  • Puffed Rice Upma
  • Vermicelli Upma
  • Pongal
  • Vegetable Panniyaram
  • Bread Upma

If you’ve tried this healthy poha recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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poha recipe served in a white bowl garnished with coriander leaves and roasted peanuts spoon on the side

Poha

Bhavana Patil
Poha is a most popular breakfast or snack recipe made with flattened rice (poha), onions, roasted peanuts, and a few spices.
5 from 2 votes
Print Recipe Pin Recipe
Servings: 2
Calories : 353
Course: Breakfast
Cuisine: Indian
Diet: Gluten-Free, Vegan
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes

Ingredients
  

  • 2 tablespoons oil
  • 1.5 cups poha (flattened rice) thick to medium flakes
  • 2 tablespoons peanuts
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2-3 green chilies finely chopped
  • 1 sprig curry leaves
  • 1 medium onion (about ¾ cup), finely chopped
  • 1 medium potato cut int ½ inch pieces, (or ½ cup mixed veggies)
  • ½ teaspoon turmeric
  • ½ teaspoon sugar optional
  • salt to taste
  • 1 tablespoon lemon juice
  • 2 tablespoon coriander leaves for garnish

Instructions
 

  • Gently rinse poha in a colander under running water and drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
  • Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.
  • In the same kadai, add mustard and cumin seeds and let them splutter.
  • Then add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent.
  • Next, add diced potatoes and cook for 3-4 minutes till they are tender and perfectly cooked. (You can also use pre-boiled cubed potatoes to it and saute for 2 minutes).
  • Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well.
  • If you feel the poha is too dry, sprinkle some water all over. Cover it with a lid and cook for 2 minutes on low heat.
  • Turn off the heat. Add lime juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.
  • Serve hot with Masala chai or Coffee.

Nutrition

Calories: 353kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 162mgPotassium: 652mgFiber: 6gSugar: 6gVitamin A: 75IUVitamin C: 54mgCalcium: 49mgIron: 5mg
Keyword kanda poha, poha, pohe
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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