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 You Will Need
- 1 cup poha (thick flattened rice)
- ½ teaspoon turmeric powder
- ½ teaspoon salt (adjust as per taste)
- 1⁄4 teaspoon sugar (optional, adds slight sweetness)
- ½ lemon (juice for tangy flavor)
- 1 tablespoon oil (any cooking oil)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 8-10 curry leaves
- 1 green chili
- 1 small onion, finely chopped
- 1 small potato, diced into small cubes
- 1 tablespoon peanuts (for crunch and taste)
- 2 tablespoons chopped coriander leaves
- Sev (optional, for a crunchy topping)
Poha Recipe 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, 1⁄4 cup 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 – Thin poha gets mushy when washed. Always use thick poha for best results.
- Adjust spice levels – Add more or fewer chilies as per your taste.
- Enhance nutrition – You can add peas, carrots, or capsicum to make it healthier.
- Avoid overmixing – Gently mix the poha so it doesn’t break and become mushy.
FAQs
Poha can turn mushy if it’s soaked for too long or if you’re using thin rice flakes instead of thick ones, as both make it soggy.
Yes, poha is naturally gluten-free dish because it’s made from flattened rice and doesn’t contain wheat or other gluten grains. Just make sure you don’t add any ingredient with gluten while making it.
To soften flattened rice, rinse it gently under running water for a few seconds and let it sit for 5–10 minutes to absorb water.
Yes, thick flattened rice is better for cooking dishes because it holds its shape for dishes like Kanda or Batata Poha, while thin poha is used in snacks like chivda and doesn’t require rinsing in water.
Yes, poha is a healthy and light breakfast option as it is made by minimally processing paddy. It’s low in calories, easy to digest, and can be made more nutritious by adding vegetables, nuts, and spices.
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.
Recipe Card
Poha Recipe (Flattened Rice Dish)
Equipment
- 1 Colander or Sieve
- 1 Kadhai / Deep Pan
- 1 Spatula or Wooden Spoon
- 1 Knife and chopping board
- 1 Serving Plate or Bowl
Ingredients
- 1 cup poha thick flattened rice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon sugar optional
- Juice of 1/2 lemon
- 1 tablespoon oil any cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 10 curry leaves
- 1 green chili finely chopped
- 1 small onion finely chopped
- 1 small potato diced into small cubes
- 1 tablespoon raw peanuts
- 1/4 teaspoon red chili powder optional
- 1/4 cup green peas
- 1/4 cup finely chopped carrots
- 2 tablespoons chopped coriander leaves
- Sev optional
Instructions
- Prepare the recipe by placing poha in a sieve or colander.
- Rinse gently under running water until soft. Do not soak.
- Drain and keep aside for 5 minutes.
- To make the Tempering, heat oil in a pan on high flame.
- Add mustard seeds, let them crackle.
- Add cumin seeds, curry leaves, green chilies. Sauté a few seconds.
- Add onion and cook till translucent.
- Add potatoes and optional vegetables (peas/carrots). Cook till soft.
- Add peanuts, turmeric powder, chili powder, salt. Mix and roast.
- Add the rinsed poha to the tempering.
- Mix gently on low flame until combined.
- Squeeze lemon juice on top for tangy flavor and toss well.
- Garnish poha with coriander leaves. Top with sev if desired.
- Serve hot with tea or chutney.
Notes
- Use thick poha for best texture.
- Do not overmix to avoid mushiness.
- Add your favorite vegetables for extra nutrition.
