📝 About This Recipe
Originating from the heart of Maharashtra and Madhya Pradesh, Poha is a beloved Indian breakfast made from flattened rice flakes tempered with aromatic spices. This dish strikes a perfect balance between savory, tangy, and slightly sweet notes, offering a light yet satisfying texture that melts in your mouth. With its vibrant golden hue and a delightful crunch from roasted peanuts, it is the quintessential way to start a morning with a burst of energy and flavor.
🥗 Ingredients
The Base
- 2 cups Thick Poha (Flattened Rice) (Use 'Jada' or thick variety; avoid thin poha as it turns mushy)
- 2 cups Water (For rinsing only)
- 1/2 teaspoon Turmeric Powder (Divided use)
- 1 teaspoon Granulated Sugar (Balances the tartness of the lemon)
- 1 teaspoon Salt (Adjust to taste)
The Tempering (Tadka)
- 2 tablespoons Vegetable Oil (Peanut oil also works beautifully)
- 1 teaspoon Mustard Seeds (Small black seeds)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1/4 cup Raw Peanuts (Skin-on for extra crunch)
- 10-12 pieces Curry Leaves (Fresh leaves are essential for aroma)
- 2-3 pieces Green Chilies (Slit or finely chopped)
- 1 pinch Asafoetida (Hing) (Adds a savory depth)
Aromatics and Finish
- 1 medium Red Onion (Finely chopped)
- 1 small Potato (Peeled and cut into 1/2 inch cubes)
- 1/4 cup Fresh Cilantro (Finely chopped)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 2 tablespoons Fresh Grated Coconut (Optional garnish)
- 2 tablespoons Sev (Crunchy chickpea flour noodles for topping)
👨🍳 Instructions
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1
Place the poha in a colander and rinse it under cold running water for about 30-45 seconds. Be gentle; do not over-soak. The flakes should be moist but not submerged.
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2
Drain the water completely and let the poha sit in the colander for 10 minutes. This allows the moisture to absorb evenly into the center of each grain.
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3
After 10 minutes, sprinkle 1/4 teaspoon turmeric powder, sugar, and salt over the damp poha. Gently toss with your fingers or a fork to coat without breaking the flakes.
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4
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat.
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5
Add the raw peanuts to the oil and fry them for 2-3 minutes until they turn golden brown and start to pop. Remove them with a slotted spoon and set aside to keep them crunchy.
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6
In the same oil, add the mustard seeds. Once they begin to crackle, add the cumin seeds and a pinch of hing.
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7
Add the diced potatoes. Sauté them on medium-low heat, covering the pan for 3-4 minutes until they are fork-tender and slightly browned.
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8
Stir in the chopped onions and green chilies. Sauté until the onions become translucent and soft, but not browned.
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9
Add the curry leaves and the remaining 1/4 teaspoon of turmeric powder. Stir for 30 seconds until the spices are fragrant.
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10
Turn the heat to low and add the prepared poha and the fried peanuts to the pan. Gently fold everything together until the poha is a uniform yellow color.
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11
Cover the pan with a tight-fitting lid and let it steam on the lowest heat setting for 2-3 minutes. This 'dum' process makes the poha incredibly soft.
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12
Remove from heat. Drizzle the fresh lemon juice over the top and garnish generously with chopped cilantro and grated coconut.
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13
Give it one final gentle toss and serve immediately while hot, topped with a handful of crunchy sev.
💡 Chef's Tips
Always use thick or medium-thick poha; thin poha is meant for deep-frying and will turn into a paste if rinsed. If your poha feels too dry after mixing, sprinkle a tablespoon of water over it before covering to steam. Don't skip the sugar! It doesn't make the dish sweet but balances the heat of the chilies and the acidity of the lemon. For an Indori-style twist, add a pinch of 'Jeeravan' masala at the end for an extra spicy kick. To check if the poha is ready to cook, press a grain between your thumb and index finger; it should crush easily.
🍽️ Serving Suggestions
Serve hot with a side of Masala Chai for the most authentic experience. A spoonful of spicy mango pickle or lime pickle adds a wonderful fermented tang. Pair with a small bowl of plain yogurt to balance the spices. For a heartier meal, serve alongside 'Jalebi' (sweet fried swirls) for the classic 'Poha-Jalebi' breakfast combo. Add a side of fresh pomegranate seeds on top for a burst of sweetness and color.