Poha is a most popular breakfast or snack recipe made with flattened rice (poha), onions, roasted peanuts, and a few spices.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Indian
Ingredients
- 2 tablespoons oil
- 1.5 cups poha (flattened rice) (thick to medium flakes)
- 2-3 tablespoons peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2-3 green chilies (finely chopped)
- 1 stalk curry leaves
- 1 medium onion ((about 3/4 cup), finely chopped)
- 1 medium potato (cut int 1/2 inch pieces, (or 1/2 cup mixed veggies))
- 1/2 teaspoon turmeric
- 1/2 teaspoon sugar (optional)
- salt (to taste)
- 1 tablespoon lemon juice
- 2 tablespoon coriander leaves (for garnish)
Method
- Gently rinse poha in a colander under running water 2-3 times until they soften and then 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 cubed potatoes (or mixed vegetables) and cook for 2-3 minutes. Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (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 the lemon juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.
- Serve hot with Masala chai or Coffee.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.