Simple, practical, and full of everyday flavour, instant poha recipe | instant poha mix recipe | ready to eat poha mix is a vegetarian Indian breakfast made with onion, ginger, and green chilli in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 2 Servings
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • ½ onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 green chilli (finely chopped)
  • 2 tbsp oil
  • fistful peanuts / groundnuts
  • 1 tsp mustard seeds
  • ½ tsp jeera / cumin
  • 1 tsp urad dal
  • 1 dried red chilli
  • pinch of hing / asafoetida
  • few curry leaves
  • 15 whole cashews / kaju
  • 2 tbsp coriander leaves (finely chopped)
  • ½ tsp turmeric / haldi
  • 1 cup thick poha / flattened rice / beaten rice / aval / avalakki
  • ½ tsp sugar
  • salt to taste
  • ¼ tsp aamchur powder / dry mango powder

Method

  1. firstly, roast onion, ginger and chilli without adding oil.
  2. roast on low flame till all the moisture is reduced from onions.
  3. remove in a plate and keep aside.
  4. now to the same kadai heat oil and roast peanuts.
  5. add in mustard seeds, jeera, urad dal, dried red chilli, hing and curry leaves.
  6. saute till the tempering splutters.
  7. now add in cashews and saute.
  8. furthermore, add in previously sauted onions, coriander leaves and turmeric.
  9. saute for 2 minutes or till onions gets cooked well.
  10. now add in thick poha and saute on low flame for 15 minutes.
  11. allow the mixture to cool completely.
  12. furthermore, add in sugar, salt and aamchur powder.
  13. mix well and transfer the poha into a glass jar or a ziplock bag.
  14. to prepare poha, add in hot water just above the level of poha in jar.
  15. close the lid and allow to rest for 15 minutes.
  16. finally, serve poha prepared with instant poha mix.

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.