Poha isn’t just a meal; it’s the ultimate quick-fix breakfast for those busy mornings. Light, fluffy, and delicious, this dish made from flattened rice has been a staple in kitchens for centuries. While poha is flavorful and comforting, it’s naturally carb-heavy and benefits from added ingredients like vegetables, nuts, or yogurt to create a more balanced meal. Perfect for when you’re in a hurry, poha proves that wholesome doesn’t have to be complicated.
Why Poha Stands Out
- Fast to Prepare: Ready in under 15 minutes, poha is a lifesaver for those busy mornings when you need something quick and easy.
- Versatile and Flavorful: Poha acts as a blank canvas, letting you mix in vegetables, nuts, and spices to suit your taste and dietary needs.
- Easily Customizable for Balance: Pair it with protein-rich sides like yogurt, boiled eggs, or sprouts to turn it into a wholesome, balanced meal.
Poha is a blank canvas for flavors. Whether you prefer the zing of a lemony Poha or the sweetness of Indori Poha, this dish can adapt to your taste and mood. Add a sprinkle of sev or grated coconut for extra flair, and pair it with a cup of chai for a complete breakfast experience.
This is my favorite poha recipe.
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Ingredients for Poha
To make the perfect poha, you’ll need a few basic ingredients:
- Poha (Flattened Rice): Medium or thick variety works best for the ideal texture.
- Onions: Add a flavorful base and substance to the dish.
- Ginger, Green Chilies and Curry Leaves: For aroma and spice.
- Peanuts: For crunch and protein.
- Turmeric and Lemon Juice: To bring out the vibrant color and tanginess.
- Spices: Salt, urad dal, cumin seeds, mustard seeds for seasoning.
See recipe card for quantities.
Instructions to make Poha
- Step 1
- Step 2
- Step 3:
- Step 4:
- Step 5: Press into patties
- Step 6:
Tips
- For fluffier poha, avoid over-soaking. Rinse just until soft.
- Add grated carrots or peas for an extra nutritional boost.
Substitutions
- Poha: Swap with red rice poha for more fiber.
- Peanuts: Use cashews or omit them for a nut-free version.
Variations
- Protein-Packed Poha: Add boiled chickpeas, edamame or sprouts.
- Spicy Poha: Add extra green chilies or sprinkle red chili powder.
- Sweet and Tangy: Make Indori Poha by adding sugar, sev, and pomegranate seeds.
Equipment
- Pan: A non-stick pan or cast iron pan works best for even cooking.
- Colander: Essential for rinsing poha.
Storage
- Store cooked poha in an airtight container in the fridge for up to 2 days.
- Reheat with a splash of water to restore its softness.
Top Tip
Use medium or thick poha to avoid it becoming mushy during rinsing. A squeeze of lemon juice at the end elevates the flavor.
Nutrition
One serving of Traditional Poha, which is 122g, contains 661 calories with 17g of protein, 3g of fiber and 123g of carbs.
FAQ
Rinse gently and avoid soaking too long.
Yes, add extra chilies or sprinkle some chili powder.
Yes, it’s naturally gluten-free.
Traditional Poha
Ingredients
- ¾ Cup Poha Thin Flattened Rice
- ⅛ Cup Roasted Peanuts
- 2 teaspoon Lemon Juice Optional
- ½ teaspoon Salt add to taste
To Temper
- 1 teaspoon Peanut Oil
- 1 teaspoon green chilies
- ½ teaspoon Ginger
- ⅛ Cup onions
- ¼ teaspoon turmeric powder
- ¼ teaspoon mustard seeds
- ¼ teaspoon Urad Dal
- ¼ teaspoon channa dal
- ¼ teaspoon cumin seeds
- 3 pieces curry leaves add to taste
Instructions
- Rinse poha under water for a few seconds or if it's thick variety soak poha in water for 2-3 min¾ Cup Poha Thin Flattened Rice
- Add the items under ‘to temper’ to a pan and saute till golden brown1 teaspoon Peanut Oil, 1 teaspoon green chilies, ½ teaspoon Ginger, ⅛ Cup onions, ¼ teaspoon turmeric powder, ¼ teaspoon mustard seeds, ¼ teaspoon Urad Dal, ¼ teaspoon channa dal, ¼ teaspoon cumin seeds, 3 pieces curry leaves
- Add roaster peanuts and stir for 30 seconds⅛ Cup Roasted Peanuts
- Add soaked poha and salt. Then stir to mix everything for 2 minutes.½ teaspoon Salt
- Turn off the stove. Optional, add lemon juice for some tanginess.2 teaspoon Lemon Juice
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