Poha recipe – Poha or pohe is a quick breakfast or snack made of beaten rice or flattened rice. It is not only popular in Maharashtraian and Gujarati cuisines but also in many other regions of India. Poha is prepared in a similar way in most regions. This post will teach you how to make poha in minutes. It can be eaten not only as a breakfast but also for a snack or quick dinner. It can also be taken to school or work in lunch box.
Poha is usually eaten alone but it can also be served with some plain curd or yogurt. It is a kids’ friendly recipe and can also be packed in the school box or eaten after school. I often use potatoes in my poha recipe as my kids love it that way.
In Maharashtraian cuisine, kanda poha & batata poha are most commonly made. Kanda translates to onion and batata to Potato. If both of them are used then it is called kanda batata poha which I have shown in this post.
To make poha, you can also skip potatoes or just replace them with some green peas. You can either use boiled/ steamed potatoes or use them raw directly and cook in the pan itself. I have followed the later method. But if you have trouble cooking your potatoes quickly, then it is good to use them boiled.
Ingredients (1 cup = 240ml )
Ingredients for poha recipe
- 1 ½ cups poha (or parched rice or beaten rice flakes )(thick to medium flakes)
- 1 medium potato (optional) medium, cubed to small size(½ cup)
- 1 medium onion finely chopped
- 1 to 2 green chilies slit or chopped
- 1 sprig curry leaves
- 3 to 4 tbsp peanuts or cashews
- 1 ½ tbsp oil
- ¾ tsp mustard or rai
- ¾ tsp cumin or jeera
- ¼ tsp turmeric or haldi
- Salt as needed
- ½ to 1 tsp sugar (optional)
- Lemon juice as needed
- 2 tbsp coriander leaves chopped
How to make the recipe
Preparation for poha recipe
- To make poha, choose medium to thick flakes. Add them to a strainer or colander. Rinse quickly with water. Drain the water completely. Set aside to soften. Meanwhile prepare the veggies.
- When the poha turns soft, add some sugar and salt. Run to fingers through to break the lumps & spread salt.
How to make poha
- Heat a pan with oil and add cumin and jeera. They will begin to pop then add hing. Fry peanuts in the same pan or a separate pan to keep them crunchy.
- Next add onions , curry leaves and green chilies. Saute until the onions turn lightly pink.
- Optional – Add cubed potatoes and saute for a min. Cover and cook on a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.
- Add turmeric and poha. Mix well and cover the pan. Cook on a low heat until the poha turns hot.
- Next add coriander leaves and switch off. Adjust salt & Sprinkle lemon juice. Mix poha well.
- Garnish poha with roasted peanuts and coriander leaves.
Notes on poha recipeAlways choose thick to medium variety poha. Thin poha is not suitable to make this recipe as they turn mushy when rinsed.
If you are running short of time, just skip potatoes.
You can also use boiled potatoes.
Preparation for poha recipe
1. Clean poha and add them to a large colander, strainer or bowl or pot. Please note that to make non sticky poha, you will need to use thick or medium flakes. If you use thin flakes then the poha will turn mushy.
2. Rinse them well a few times. Drain the water completely and set aside. I usually rinse them twice but if you feel they turn too mushy after the first rinse then stop rinsing further.
3. Meanwhile chop onions, green chilies and potatoes. Poha would have absorbed water and softened in about 5 to 7 mins. Run your finger across the flattened rice to break lumps if any. If they do not turn soft, then sprinkle some water and set aside. Make sure they do not turn mushy. Add salt and sugar (optional). Mix and set aside.
4. Dry roast peanuts until they turn golden. Set these aside. This step is optional & you can also do it together with the tempering. This way the peanuts remain crunchy so I prefer to roast them separate. Remove skin and then use.
How to make poha
5. Heat a pan with oil and allow the mustard and cumin to crackle. Add hing.
6. Add chopped onions, green chilies and curry leaves.
7. Saute until the onions turn pink. Add potatoes and saute for a min.
8. Cover and cook on a low heat until the potatoes are soft cooked. If you have used boiled potatoes, you can skip this step.
10. Once the potatoes are cooked thoroughly, you can saute them on a high flame for 2 mins. Add turmeric.
11. Add poha and mix well.
12. Cover and cook on a low heat until it becomes hot. Stir in between to prevent burning. Sprinkle coriander leaves and roasted peanuts.
13. Switch off. Add lemon juice and keep it covered until served.
Serve kanda batata poha with coriander leaves and roasted peanuts garnished.