Poha
Light, fluffy flattened rice cooked with onions, peanuts, curry leaves, and a gentle touch of turmeric. This everyday Indian favorite comes together quickly and tastes best with a squeeze of lemon and fresh coriander.
For 4 servings
- prep · ~5 min
Rinse the poha.
1.Place the poha in a colander and rinse it quickly under running water.2.Let the water drain fully, then leave it aside for 5 minutes to soften.3.Mix in the salt and sugar gently so the poha seasons evenly.TIPDo not soak the poha in a bowl of water or it can turn mushy. - saute · ~7 min
Cook the peanuts and potato.
1.Heat the oil in a pan over medium heat.2.Add the peanuts and cook until lightly crisp, about 2 minutes.3.Add the diced potato and cook until tender and lightly golden, about 4 to 5 minutes. - temper · ~5 min
Make the tempering.
1.Add mustard seeds and cumin seeds to the pan and let them crackle.2.Add the curry leaves and green chili and cook for 20 seconds.3.Add the onion and sauté until soft and translucent, about 3 to 4 minutes.4.Add the turmeric powder and stir for a few seconds.TIPKeep the heat medium so the spices bloom without burning. - mix · ~2 min
Mix in the poha.
Add the softened poha to the pan and toss gently with the onion mixture. Sprinkle in the water and mix carefully so the flakes stay light and separate.
- rest · ~2 min
Cover and steam briefly.
Cover the pan and let the poha cook on low heat for 2 minutes so the flavors come together and the potato finishes cooking.
- garnish
Finish with lemon juice and cilantro.
Turn off the heat, drizzle in the lemon juice, and scatter the cilantro over the poha. Fluff gently before serving.
- serve
Serve the poha hot.
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 softens too fast and can turn pasty when tossed.
- 2Rinse the poha briefly in a colander, then rest it undisturbed so the flakes hydrate evenly.
- 3Cook the peanuts first and remove them if you want them to stay extra crunchy till serving.
- 4Dice the potato small so it turns tender in the short cooking time without over-browning the onions.
- 5Add turmeric after the onions soften and stir only a few seconds to avoid a raw or burnt taste.
- 6Sprinkle water only if the poha looks dry; too much water will make it clump.
- 7Squeeze in the lemon after switching off the heat so the poha keeps its fresh, bright finish.
Adapt it for your goals.
Kanda-poha
Skip the potato for a simpler onion-forward version that cooks even faster and stays extra light.
batata pohaBatata-poha
Add a little more diced potato for a heartier, more filling breakfast with soft bites throughout.
low oilLow-oil
Use slightly less oil and dry-roast the peanuts separately; good if you want a lighter everyday version.
jainJain
Omit onion and potato, and use extra peanuts and curry leaves for a Jain-friendly take with plenty of texture.
Why this is on our healthy list.
Balanced Everyday Breakfast
Poha provides easy-to-digest carbohydrates, while peanuts and potato make the dish more satisfying for a morning meal.
Plant-Based Goodness
This dish is naturally vegan and includes peanuts, onions, curry leaves, chili, lemon, and cilantro for varied plant ingredients.
Source of Healthy Fats
Peanuts contribute beneficial fats and help make the poha more filling than plain flattened rice alone.
Includes Fresh Herbs and Citrus
Cilantro and lemon juice add freshness and useful micronutrients while brightening the overall flavor without heavy ingredients.
Frequently asked questions
It was likely soaked too long or rinsed too heavily. Use thick poha, rinse quickly, drain well, and avoid adding excess water while mixing.
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