BreakfastMain Course

Poha

Name: Poha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: indian
Ingredients: 1.5 cup poha medium thick; 0.25 cup peanut raw; 2 tbsp vegetable oil; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 8 pcs curry leaf; 0.5 pcs yellow onion finely chopped; 1 pcs green chili slit lengthwise; 0.25 tsp turmeric powder; 0.75 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice freshly squeezed; 2 tbsp cilantro chopped

Poha is a popular Indian breakfast made from flattened rice, typically seasoned with mustard seeds, curry leaves, and turmeric. It's a quick and flavorful dish, often enhanced with vegetables and a squeeze of fresh lime.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy

Allergen information: may contain mustard, nuts, and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cuppoha, medium thick
0.25 cuppeanut, raw
2 tbspvegetable oil
0.5 tspmustard seed
0.5 tspcumin seed
8 pcscurry leaf
0.5 pcsyellow onion, finely chopped
1 pcsgreen chili, slit lengthwise
0.25 tspturmeric powder
0.75 tspsalt
0.5 tspsugar
1 tbsplemon juice, freshly squeezed

garnish

2 tbspcilantro, chopped

Equipment

slotted spoon · large pan · colander

The method

Step by step

1
Rinse the poha gently under cold running water in a colander for about 1-2 minutes until it softens slightly. Be careful not to make it mushy. Drain thoroughly and set aside.
About 2 min
Cook’s note: Ensure the poha is just softened, not waterlogged, for the best texture.
2
Heat the vegetable oil in a large pan or kadai over medium heat.
About 1 min
3
Add the peanuts to the hot oil and fry until they turn golden brown and crisp, about 2-3 minutes. Remove the peanuts with a slotted spoon and set aside.
About 3 min
Cook’s note: Keep an eye on the peanuts as they can burn quickly.
4
In the same oil, add the mustard seeds and allow them to splutter.
About 1 min
5
Add the cumin seeds and curry leaves and sauté for about 30 seconds until fragrant.
6
Stir in the yellow onion and green chili. Cook until the onion becomes translucent, about 3-4 minutes.
About 4 min
7
Add the turmeric powder, salt, and sugar to the pan. Mix well and cook for another minute.
About 1 min
8
Gently add the rinsed poha to the pan. Mix everything carefully until the poha is evenly coated with the spices.
About 1 min
Cook’s note: Use a light hand to avoid breaking the poha grains.
9
Cover the pan and cook on low heat for 2-3 minutes to allow the poha to steam and absorb the flavors.
About 3 min
10
Remove from heat. Stir in the fried peanuts and lemon juice.
11
Garnish with fresh cilantro before serving hot.

Keep it good

Storage

Store leftover poha in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave with a splash of water or on a stovetop over low heat until warmed through.