Chura Pulao
Light and savory flattened rice cooked with onions, peanuts, gentle spices, and lemon. This quick Indian breakfast-style dish stays fluffy, tastes comforting, and comes together fast for an easy meal.
For 4 servings
- prep · ~5 min
Rinse and soften the poha.
1.Place the poha in a colander and rinse it quickly under running water.2.Let it drain for 5 minutes until the flakes soften but still hold their shape.3.Sprinkle in the salt and sugar, then toss gently with your fingers.TIPDo not soak the poha in a bowl of water or it will turn mushy. - temper · ~3 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.2.Add the mustard seeds and let them splutter.3.Add the cumin seeds, curry leaves, green chili, and peanuts.4.Cook until the peanuts smell nutty and lightly color. - saute · ~8 min
Cook the vegetables.
1.Add the onion and cook until soft and lightly golden.2.Add the diced potato and cook for 4 to 5 minutes, stirring often.3.Add the green peas and turmeric powder.4.Cook until the potato is tender and the peas are heated through.TIPKeep the heat medium so the onions sweeten and the spices do not burn. - mix · ~3 min
Mix in the poha.
Add the softened poha to the pan and toss gently until the onions, potatoes, and spices coat it evenly. Cook for 2 to 3 minutes, stirring lightly so the flakes stay fluffy.
- garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the lemon juice, and scatter the coriander leaves over the top. Toss once gently to combine.
- serve
Serve the chura pulao warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick poha only; thin poha breaks down quickly and turns pasty in this style of pulao.
- 2After rinsing, rest the poha undisturbed for 5 minutes so it softens evenly before mixing.
- 3Cook the potato until fully tender before adding poha, since the poha only needs a brief final toss.
- 4Fry the peanuts in the tempering until aromatic and lightly golden so they stay crunchy in the finished dish.
- 5Use a wide pan and fold gently while mixing to keep the poha flakes separate and fluffy.
- 6Add lemon juice only after turning off the heat to keep its brightness from dulling in the pan.
- 7If making ahead, cool completely before storing and reheat with a sprinkle of water to revive softness.
Adapt it for your goals.
Low-oil
Use less oil, dry-roast the peanuts separately, and steam the potatoes briefly before adding for a lighter everyday version.
high proteinHigh-protein
Add more peanuts or stir in pan-seared tofu for a more filling breakfast with extra protein and texture.
no potatoNo-potato
Skip the potato for a faster, lighter poha where the onion, peas, peanuts, and spices stand out more clearly.
spicierSpicier
Increase the green chilies or add a pinch of red chili powder if you prefer a sharper heat in the tempering.
Why this is on our healthy list.
Balanced Energy
Poha and potato make this a gentle, satisfying breakfast-style dish that provides easy-to-digest carbohydrates.
Includes Plant Protein
Peanuts and green peas add plant-based protein, making the dish more filling than plain poha alone.
Vegetable-Packed Comfort
Onion, peas, potato, curry leaves, green chili, coriander, and lemon bring variety and freshness to a simple rice dish.
Good Texture With Healthy Fats
Peanuts contribute crunch and beneficial fats, which help the pulao feel richer and more satisfying.
Frequently asked questions
It was likely soaked too long or overmixed. Rinse quickly in a colander, drain well, rest briefly, and fold gently into the pan.
