Poha Recipe | Easy Flattened Rice Dish

Poha is a light, healthy, and easy Indian breakfast recipe made with flattened rice, vegetables, and mild spices. If you’re wondering how to make poha at home, it’s one of the easiest recipes to prepare, perfect for beginners. Poha is very popular in Maharashtra and Madhya Pradesh but is enjoyed all over India. In Maharashtra, it is known as Kanda Poha when made with onions and Batata Poha when made with potatoes. It is a staple breakfast dish in Marathi households and is often served with tea. You can also learn how to make poha without onion or garlic if you prefer a simpler version. The best part of cooking poha is that it’s a super easy snack recipe to make, takes only 15–20 minutes to prepare and is ideal for a filling breakfast or evening snack.

Ingredients and Substitutes

• Poha (thick flattened rice) – This is the main ingredient that gives the dish its light, fluffy texture. I use thick poha because it holds its shape well after soaking and gives a fluffy texture. If thick poha isn’t available, medium poha works too just be careful not to soak it for long. Thin poha tends to get soggy, so rinse it lightly and use immediately.
• Turmeric powder – Turmeric gives poha its classic yellow color and a warm, earthy flavor. If you don’t have it, you can skip it, but the poha will stay white and miss that traditional look.
• Salt (adjust to taste) – Regular salt brings out all the other flavors. You can use black salt or low-sodium salt as a substitute, depending on your dietary needs or taste preference.
• Sugar (optional) – A small pinch of sugar balances the flavors and gives a gentle sweetness. If you like a hint of sweet, you can also use jaggery powder. Or skip it if you prefer your poha completely savory.
• Lemon Juice – I squeeze in fresh lemon juice at the end for a tangy, refreshing finish. Lime juice works just as well. If you don’t have fresh citrus, a small pinch of amchur (dry mango powder) can give a similar tartness.
• Cooking Oil – Any neutral oil like sunflower, peanut, or vegetable oil is great for tempering. For a richer flavor, I sometimes use ghee instead.
• Mustard seeds – Mustard seeds give that signature South Indian aroma when they pop in hot oil. If you’re out of mustard seeds, nigella seeds (kalonji) can add a different flavor.
• Cumin seeds – Cumin seeds add an earthy, toasty flavor to the poha. If you don’t have cumin, caraway seeds (ajwain) can be used for a more herbal twist — or simply skip them.
• Curry leaves – Curry leaves give an authentic aroma and flavor. If you don’t have fresh ones, you can skip them, or add a small bay leaf for a mild fragrance — though it’s not quite the same.
• Green chili – I usually add one green chili for heat. You can replace it with red chili, chili flakes, or even skip it for a milder version especially if serving kids.
• Onions – Onion adds a hint of sweetness and makes the poha more flavorful. Shallots or spring onions work well too. For a no-onion version (e.g., during fasting), you can leave it out entirely.
• Potatoes – Potatoes make poha heartier and more filling. You can skip them for a lighter version or use boiled sweet potatoes for a healthier twist.
• Peanuts – Peanuts add crunch and nutty taste in poha. If you’re allergic or don’t have any, try roasted cashews, roasted chana dal, or sunflower seeds for that crunchy element.
• Coriander leaves – Fresh coriander adds color and freshness. If it’s not available, mint leaves can be a refreshing alternative, or just skip the garnish.
• Sev (optional) – Sev gives a fun, crispy topping to finish the dish. You can also use boondi or crushed papdi, or simply skip the garnish for a lighter version.

How to Make Poha (Step-by-Step Instructions)

Wash and Soak Poha

1. Place the poha in a sieve or colander, set it over a bowl, and rinse it gently under running water for a few seconds without soaking, then put the sieve in a bowl and let the excess water drain completely from poha. Keep it aside for 5 minutes.

Prepare the Tadka (Tempering) for Poha

2. To prepare the tempering for poha, heat 1½ tablespoons oil in a pan over medium heat. Then add the following ingredients:

• 1 teaspoon of mustard seeds
• ½ teaspoon of cumin seed
• 10 curry leaves
• 2 chopped green chilies

Sauté for a few seconds until fragrant, then add chopped onion and cook until it turns soft and translucent.

3. Next, add 1⁄4 cup green peas and chopped carrots. Stir well and sauté the poha tempering mixture for 1 to 2 minutes, or until the vegetables start to soften and the peanuts turn golden brown and slightly crispy.

4. Add 2 tablespoons of raw peanuts, ¼ teaspoon turmeric powder, red chili powder, and salt to the pan. Mix well and cook for about 2 minutes until the peanuts are roasted. Then set it aside.

Cook the Poha

5. Once the tempering (tadka) is prepared with all the spices, peanuts, and vegetables nicely sautéed, gently add the rinsed and drained poha to the pan. Mix everything on low flame.

6. Gently combine the poha with the tempering, allowing it to soak up all the flavors evenly. Turn off the flame, squeeze some fresh lemon juice over the poha, and give it a final toss to blend everything together.

Garnish and Serve

7. Garnish the poha with freshly chopped coriander leaves and, if you like, sprinkle sev on top for extra crunch, then serve it hot with a cup of tea or chutney for a complete meal.

Tips for Making Poha Perfectly

• Use thick poha – Always go for thick poha (flattened rice). Thin poha turns mushy very quickly when rinsed, while thick poha holds its shape and gives best results.
• Adjust spice levels – Add more or fewer chilies as per your taste. For extra flavor, you can also add a pinch of red chili powder or black pepper.
• Enhance nutrition – You can add peas, carrots, or capsicum to make it healthier. It turns this light flattened rice dish into a more balanced and filling meal.
• Avoid overmixing – Gently mix the poha so it doesn’t break and become mushy. Overmixing can break the rice grains and make the poha mushy. Use a light hand for a fluffy texture.

Serving Suggestions for Poha

1. Serve Poha with a Wedge of Lemon : Always serve poha warm, with a fresh wedge of lemon on the side. A final squeeze of lemon before eating brings out all the flavors.
2. Top with Crispy Sev or Bhujia : To make poha extra crunchy and a street-style feel, sprinkle some amounts of sev or bhujia just before serving.
3. Serve Poha with Masala Chai or Filter Coffee : Poha makes a perfect breakfast or evening snack when paired with a hot cup of Indian masala tea or strong South Indian filter coffee.
4. Add a Side of Curd or Raita : If you want a light lunch, pair poha with a small bowl of plain curd, or raita. It balances the heat and adds creaminess.
5. Garnish with Pomegranate Seeds : Top poha with chopped coriander for freshness and a few pomegranate pearls for a pop of color and sweetness. You can add a side of spicy mango pickle or green chutney for an extra zing.

FAQs

Poha Variations You Can Try

• Kanda Poha: Skip potatoes and use only onions.
• Batata Poha: Classic version with potatoes.
• Mixed Vegetable Poha: Add peas, carrots, and capsicum for a healthier version.

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