Goan Phova Bhutti

Name: Goan Phova Bhutti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 cup poha (thick variety, rinsed quickly and drained); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 0.5 cup coconut (freshly grated); 1 tbsp oil; 0.5 tsp mustard seeds; 6 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 0.5 tsp sugar; 1 tbsp lime juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(31)

TASTE SCORE

7/10

A homestyle Goan poha dish where flattened rice is tossed with onion, green chili, fresh coconut, and a light tempering. It is quick, gently spiced, and often enjoyed for breakfast with a squeeze of lime.

PREP

15m

COOK

10m

SERVES

1 KATORI

240 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Rinse and soften the poha.
Place the poha in a colander, rinse it quickly under running water, and let it drain for 5 minutes until soft but separate. Mix in the salt and sugar gently.
TIPDo not soak the poha in water or it will turn mushy.
temper · ~2 min
Make the tempering.
1.Heat the oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and green chili.
4.Stir for a few seconds until fragrant.
saute · ~4 min
Cook the onion.
Add the chopped onion and sauté for 3 to 4 minutes until soft and lightly translucent. Stir in the turmeric powder.
mix · ~3 min
Toss in the poha and coconut.
1.Add the softened poha to the pan and mix gently.
2.Add the grated coconut and toss well.
3.Cook for 2 to 3 minutes on low heat until everything is warmed through.
4.Turn off the heat and add the lime juice.
TIPUse a light hand while mixing so the flattened rice stays fluffy.
garnish
Garnish with coriander leaves.
serve
Serve the phova bhutti 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
Use thick poha only; thin poha will break down when tossed with the coconut.
2
After rinsing, rest the poha for the full 5 minutes so it softens evenly without turning soggy.
3
Sauté the onion only until translucent, not browned, to keep the dish light and true to its homestyle Goan style.
4
Add the fresh coconut after the poha goes in so it stays sweet, moist, and not toasted.
5
Mix with a flat spatula or your fingertips gently to keep the flakes separate and fluffy.
6
Add lime juice only after switching off the heat so its brightness stays fresh.
7
This dish is best eaten warm and fresh; if reheating, sprinkle a little water first to revive the poha.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the oil slightly and use a good nonstick pan; the dish still tastes fragrant because mustard, curry leaves, coconut, and lime carry the flavor.

peanut