indianEasyveganvegetariangluten freedairy free

Masala Poha

Name: Masala Poha
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup poha (thick variety, rinsed quickly and drained); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs potato (small, peeled and diced); 3 tbsp peanuts; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 0.5 tsp sugar; 2 tbsp water (to soften the poha while cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(187)

TASTE SCORE

8/10

Light, fluffy flattened rice tossed with onions, peanuts, warm spices, and a squeeze of lemon. This everyday Indian breakfast comes together quickly and has a lovely balance of soft texture, crunch, and fresh flavor.

PREP

10m

COOK

12m

SERVES

1 KATORI

310 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Rinse and rest the poha.
1.Place the poha in a colander and rinse it quickly under running water.
2.Let it drain for 5 minutes so the flakes soften without turning mushy.
3.Mix in the salt and sugar gently so they spread evenly.
TIPUse thick poha here. Thin poha softens too fast and can clump in the pan.
temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, curry leaves, green chili, and peanuts.
4.Cook until the peanuts smell nutty and lightly crisp.
saute · ~6 min
Cook the onion and potato.
1.Add the onion and cook until lightly translucent.
2.Add the diced potato and cook over medium heat.
3.Stir often until the potato is tender and the onion is soft.
TIPKeep the potato pieces small so they cook quickly and blend well with the poha.
saute · ~1 min
Add the masala.
Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir for a few seconds so the spices bloom without burning.
mix · ~2 min
Fold in the poha.
Add the softened poha and sprinkle in the water. Toss gently until the masala coats the flakes evenly and everything is mixed well.
steam · ~2 min
Cover and cook briefly.
Cover the pan and cook on low heat just until the poha is hot and fluffy.
garnish
Finish with lemon juice and coriander leaves.
serve
Serve the masala poha hot.

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 the thick poha very briefly, then let it sit undisturbed so the flakes hydrate without breaking.
2
Wait for the mustard seeds to fully splutter before adding cumin, or the tempering will taste flat.
3
Cook the peanuts until just crisp in the oil; they soften slightly after the poha is mixed in.
4
Dice the potato small and even so it turns tender in time without overcooking the onions.
5
Add the powdered spices on low heat and stir only a few seconds to avoid a bitter, burnt masala.
6
Sprinkle the 2 tablespoons of water evenly while folding so the poha stays fluffy instead of dry in spots.
7
Add lemon juice only after switching off the heat to keep the fresh tang bright.