Poha

Poha (flattened rice) is a wholesome and delicious Indian Breakfast recipe hailing from Maharashtra which is in the West of India. The fact that it is so easy to make, makes it a popular recipe all over India. In Maharashtra, it is known as Kanda (Onion) Poha or Batata (Potato) Poha and is also a popular Indian street food.

What is poha?

I first came across Poha at an event and couldn't believe I hadn't heard of it sooner. Also called flattened, pressed or flaked rice, poha (flattened rice) is made by parboiling rice and then rolling, flattening and drying them to convert into flakes. 

When a liquid such as milk or water is added to these flakes of rice, they absorb the liquid.

There is hardly any work required when making Poha based recipes. You are basically just rinsing the flattened rice and adding flavourings of your choice.

Although this is a breakfast recipe, I tend to have it at any time of the day and this recipe is my favourite way of consuming Poha. 

Garnishes for Poha

Garnish with pomegranate, sev or similar. 

Type of Poha to use

Try and use a medium thick variety of poha. 

Additions to Poha

I like Poha to be really plain but you can add all manner of vegetables to it. Including but not limited to:

• Peas
• Potatoes 
• Corn
• Green Beans
• Cauliflower
• Carrots
• Peppers
• Tomato

Type of Peanuts to use

Try and find pink/brown skinned peanuts as these are the ones that are usually used in this recipe.

Tips for making Poha 

• First rinse the Poha in a strainer until it becomes soft. To check if it is done, take a flake and press it between your thumb and index finger. It should break without much force.This step makes sure the poha doesn't disintegrate in the pan.
• After you add the rinsed poha to the pan, toss it and then take a flake and taste it. If it tastes dry, which is really very common, sprinkle a little water over the poha and cover for a minute on low heat.
• Add a squeeze of lemon juice to the dish. This really lifts the dish.

Storage Instructions

Poha keeps well in an airtight container in the fridge for 3 - 4 days and can be warmed through in the microwave. I would not recommend freezing it. 

How to make Poha

Add Poha to a strainer and rinse under running water.

Then add the peanuts and saute for a minute or two until they colour slightly.

Heat oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and allow to pop.

Add the diced onion, chili and curry leaves. Cook for 2 minutes until the onions soften.

Now stir in the poha and toss to combine. Adding a sprinkle of water if needed. Cover and cook on low for a couple of minutes.

Other recipes you may like:

Indian Lemon Rice

Besan Chilla

Salmon Curry – Indian

Golden Chickpea Soup with Halloumi

Did you make this recipe?

**If you make this Poha, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. Also, if you do make this recipe, don’t forget to tag me on Instagram. Your feedback helps us to create content that we can be confident, is suited to you.**

5 from 1 vote

Print

Poha

Course Breakfast

Cuisine Indian

Keyword Indian Street Food, Indian Vegetarian Food, Poha

Prep Time 12 minutes

Cook Time 10 minutes

Total Time 22 minutes

Servings 2

Calories 347 kcal

Author Safira

Ingredients

• 1.5 Cups Poha
• 1 Onion Diced
• 3 tbsp Peanuts
• 1/4 tsp Turmeric
• 1 tbsp Mustard Seeds
• 12 Curry Leaves
• 1 - 2 Green Chillies Chopped
• 1 tsp Sugar
• 1 tbsp Oil
• Salt
• Lemon Juice

Instructions

1. Wash the poha in a colander under running water for a minute. Run your fingers through the poha to seperate. Then set aside for 10 minutes. Check 1 Poha by pressing it between your index finger and thumb. If it breaks easily, it is ready.

2. Add turmeric and salt anf lightly mix through.

3. Add Peanuts to a dry pan and cook on medium until fragrant and slightly coloured. Remove from pan and set aside.

4. Heat oil in a pot over medium high heat. Add the mustard seeds and when they splutter, add the curry leaves.

5. Add the onions, green chilies and the roasted peanuts. Sauté on a medium heat for 2-3 minutes.

6. Add this soaked poha to the pan and stir well.

7. 14. Cook on a medium low heat for 3 - 5 minutes, while stirring continuously.

8. Add a squeeze of lemon juice and mix well.

9. Remove from heat. Divide into bowls. Serve hot.
   

Recipe Notes

TIPS

First rinse the Poha in a strainer until it becomes soft. To check if it is done, take a flake and press it between your thumb and index finger. It should break without much force.This step makes sure the poha doesn't disintegrate in the pan.

After you add the rinsed poha to the pan, toss it and then take a flake and taste it. If it tastes dry, which is really very common, sprinkle a little water over the poha and cover for a minute on low heat.

Garnish

Garnish with pomegranate, sev or similar. 

Type of Poha

Try and use a medium thick variety of poha. 

Type of Peanuts to use

Try and find pink/brown skinned peanuts as these are the ones that are usually used in this recipe.

Storage Instructions

Poha keeps well in an airtight container in the fridge for 3 - 4 days and can be warmed through in the microwave. I would not recommend freezing it. 

Nutrition Facts

Poha

Amount Per Serving

Calories 347 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Sodium 231mg10%

Potassium 232mg7%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 7g8%

Protein 6g12%

Vitamin A 227IU5%

Vitamin C 132mg160%

Calcium 68mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.