Poha recipe – Poha or pohe is a quick breakfast & snack made with beaten rice or flattened rice, spices, peanuts and onions. 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 without any side. But they are garnished or topped with different ingredients like sev, raw onions or even with fresh grated coconut.
We make the Maharashtrian Kanda batata poha very often for our breakfast as it is very quick to make. Here kanda translates to onion and batata to Potato. It is a kids’ friendly dish & I always use the potatoes as my kids’ like them here.
To make poha, you can also skip the 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 here. But if you have trouble cooking your potatoes quickly, then it is good to use them boiled.
Another popular version is the Indori poha. The use of fennel seeds make it very distinct in flavor from the Maharashtrian version. It is garnished with sev & raw onions.
Ingredients (1 cup = 240ml )
- 1 ½ cups poha (or parched rice or beaten rice flakes )(thick to medium flakes)
- 1 medium onion finely chopped
- 2 to 3 green chilies slit or chopped
- 1 sprig curry leaves
- 1 medium potato (optional) medium, cubed to small size (½ cup)
- 1 ½ tbsp oil
- 3 to 4 tbsp peanuts or cashews
- ¾ tsp mustard or rai
- ¾ tsp cumin or jeera
- ¼ tsp turmeric or haldi (add more if needed for color)
- Salt as needed
- ½ to 1 tsp sugar (optional)
- Lemon juice as needed
- 2 tbsp coriander leaves chopped
How to make the recipe
- To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.
- Pour 4 to 5 cups of water and rinse quickly. Drain the water completely.
- Cover and set aside to soften. Meanwhile prepare the veggies.
- Press a few flakes of poha in between your thumb and forefinger, they should be soft & break easily. If they don't then sprinkle little water mix and cover.
- Then add some sugar and salt.
- Run your fingers through the poha to break the lumps & spread salt. Cover and set aside.
How to make poha
- Heat a pan and add peanuts.
- Dry roast them until golden & aromatic. Remove to a plate and set aside.
- Pour oil to the same pan and heat it. Add mustard and cumin.
- When they begin to pop, add hing, 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 very low heat until it turns hot.
- Next add coriander leaves and switch off.
- Taste it and add more salt if needed & sprinkle lemon juice.
- Garnish poha with roasted peanuts and coriander leaves.
NUTRITION (estimation only)
If you are running short of time, just skip potatoes.
You can also use boiled potatoes.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.
How to make poha recipe
4. Add peanuts to a pan and fry until golden and crunchy. Set them aside. This way the peanuts remain crunchy.
4. Heat the same pan with oil and allow the mustard and cumin to crackle.
6. Add chopped onions, green chilies and curry leaves.
7. Saute until the onions turn pink.
Optionally 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 1 to 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. Taste and add more salt if needed. Add lemon juice and keep it covered until served.
Serve kanda batata poha with coriander leaves and roasted peanuts garnished.