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.
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).
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.
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. 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.
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
- 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.
- 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.
- If you feel the poha is too dry while cooking, sprinkle 2-3 tablespoons of water and cook covered for 2 minutes.
- 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
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!
Poha
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.
Leave a Reply