Can I make anda pohe ahead of time?

It is best fresh, but you can prep the chopped onions, potato, chilies, and beaten eggs ahead. Reheat leftovers gently so the eggs do not become rubbery.

Which poha works best for this recipe?

Use thick poha. Thin poha softens too fast and is more likely to break down when tossed with the eggs and tempering.

Can I boil the eggs instead of scrambling them?

Yes, though the texture will be different. Fold chopped boiled eggs into the finished poha or use them as a topping.

How do I keep the eggs soft in anda pohe?

Cook them on one side of the pan over medium heat and stop when they are just set; they will finish from the residual heat.

How long can I store leftover anda pohe?

Refrigerate it in an airtight container and eat it within a day for the best texture, since poha and scrambled eggs both dry out over time.

Home / Recipes / maharashtrian / Anda Pohe

maharashtrianEasyeggetariangluten freedairy free

Anda Pohe

RATING

4.3/5(28)

TASTE SCORE

8/10

Light, fluffy poha tossed with onions, peanuts, turmeric, and green chili, then topped with softly scrambled eggs for a hearty Maharashtrian-style breakfast that feels comforting without being too heavy.

PREP

10m

COOK

15m

SERVES

1 KATORI

392 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Rinse the poha and let it soften.
1.Place the poha in a colander and rinse it quickly under running water.
2.Gently toss with salt and sugar so the flakes absorb the seasoning.
3.Set it aside for 5 minutes until soft but separate.
TIPDo not soak the poha in a bowl of water or it will turn mushy.
saute · ~7 min
Cook the peanuts and potato.
1.Heat oil in a wide pan over medium heat.
2.Add peanuts and cook until lightly crisp, about 2 minutes.
3.Add diced potato and cook until just tender and lightly golden, about 4 to 5 minutes.
temper · ~1 min
Make the tempering.
1.Add mustard seeds and let them splutter.
2.Add cumin seeds and curry leaves.
3.Add green chili and stir for a few seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~4 min
Cook the onions.
Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. Do not brown them too much.
mix · ~3 min
Add the poha and toss gently.
Add turmeric powder and the softened poha. Sprinkle in the water and toss gently until the color looks even and the poha is heated through.
saute · ~2 min
Scramble the eggs into the poha.
Push the poha to one side of the pan, pour the beaten eggs into the empty side, and stir until softly scrambled. Mix the eggs through the poha once just set.
TIPTake the eggs off while still soft; they will finish cooking from the heat of the poha.
garnish
Finish with lemon juice and cilantro.
Turn off the heat, sprinkle over the lemon juice, and add chopped cilantro. Mix once very lightly.
serve
Serve the anda pohe warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse thick poha briefly and rest it in the colander; it should feel soft yet hold its shape before it hits the pan.
2
Fry the peanuts first and let them turn lightly crisp so they stay crunchy even after the poha is mixed in.
3
Dice the potato very small so it cooks through in the short sauté time without forcing the onions to overcook.
4
Keep the onions just translucent, not browned, so the poha stays bright and light rather than heavy and sweet.
5
Sprinkle the 3 tbsp water only if the poha looks dry; too much moisture will make the flakes clump.
6
Scramble the eggs on one side of the pan until barely set, then fold in gently for soft eggy ribbons through the poha.
7
Add lemon juice only after switching off the heat to keep the fresh tang sharp and prevent the poha from turning soggy.