Easy Poha Recipe- Aval Poha with Peanuts & Spices- Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Easy Poha Recipe: Aval Poha with Peanuts & Spices – Indian Breakfast

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious breakfast (or even a light meal!), you have to try this Poha recipe. It’s a staple in many Indian households, and honestly, it’s one of those dishes that just feels like home. I remember learning to make this with my grandmother – she always had a little trick up her sleeve to make it extra special! This version is pretty classic, packed with peanuts, warming spices, and a lovely zing of lemon. Let’s get cooking!

Why You’ll Love This Recipe

This Aval Poha (that’s flattened rice, by the way!) is seriously easy to make – perfect for busy mornings. It’s ready in under 30 minutes, and requires minimal effort. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, add veggies, or even make it vegan. It’s a crowd-pleaser, and a fantastic way to start your day.

Ingredients

Here’s what you’ll need to whip up this delightful Poha:

• 2 cups aval (medium poha)
• 1 medium onion, finely chopped
• 2 green chilies, slit (adjust to your spice preference!)
• 1 medium tomato, finely chopped
• 1 teaspoon ginger, grated
• 1.5 tablespoons oil
• 1 sprig curry leaves
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 3 tablespoons peanuts
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 0.25 teaspoon turmeric powder
• 0.125 teaspoon asafoetida (hing)
• Lemon juice, to taste
• Coriander leaves, for garnish (optional)
• Grated coconut, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Aval/Poha Varieties: You can find different thicknesses of poha. Medium thickness works best for this recipe – it holds its shape well. If you only have thin poha, be extra careful not to overcook it.
• Regional Spice Differences: Some families add a pinch of red chili powder for extra heat. Feel free to experiment! In Maharashtra, they often add a touch of goda masala.
• Oil Choices: I usually use vegetable oil or sunflower oil, but you can also use peanut oil for a more authentic flavour. Just a tablespoon and a half is enough to get everything nicely tempered.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the 2 cups of aval/poha twice under cold water. This gets rid of any excess starch. Drain it well and cover it for about 10 minutes to let it soften. Don’t skip this step – it’s key to fluffy poha!
2. Heat the 1.5 tablespoons of oil in a pan over medium heat. Add the 3 tablespoons of peanuts and fry until they’re golden brown and crunchy. Remove them from the pan and set aside.
3. Now, add the 1 teaspoon of urad dal, 1 teaspoon of chana dal, 0.25 teaspoon of mustard seeds, and 0.5 teaspoon of cumin seeds to the same pan. Let them splutter and temper for a few seconds – you’ll know they’re ready when they become fragrant.
4. Add a pinch (0.125 teaspoon) of asafoetida, the finely chopped 1 medium onion, 2 slit green chilies, 1 sprig of curry leaves, and 1 teaspoon of grated ginger. Sauté until the onions turn translucent and slightly golden.
5. Mix in the 1 medium chopped tomato, 0.25 teaspoon of turmeric powder, and salt to taste. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
6. Add the softened aval/poha to the pan and mix everything really well. Make sure the poha is coated with the spices. Cover the pan and steam on low heat for 2-3 minutes. This helps the flavours meld together.
7. Turn off the heat. Squeeze in some lemon juice to taste, and garnish with the fried peanuts, chopped coriander leaves, and grated coconut (if using). Serve hot and enjoy!

Expert Tips

• Don’t overcook the poha! It should be soft and fluffy, not mushy.
• Adjust the amount of green chilies to your spice preference.
• If the poha seems too dry, add a splash of water while steaming.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Poha: Simply omit the coconut garnish.
• Gluten-Free Poha: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add a pinch of red chili powder or a dash of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Festival Adaptations: During Makar Sankranti or Lohri, some families add a touch of jaggery (gur) for a slightly sweet and festive flavour.

Serving Suggestions

Poha is delicious on its own, but it also pairs well with:

• A side of yogurt (dahi)
• A cup of chai (tea)
• A sprinkle of sev (crispy chickpea noodles)

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is Poha Healthy? Absolutely! Poha is a good source of carbohydrates, iron, and fiber. It’s also relatively low in fat.
• Can I make Poha ahead of time? It’s best enjoyed fresh, but you can soften the poha ahead of time and store it in the fridge. Just add it to the pan when you’re ready to cook.
• What is the best type of Poha to use? Medium-thickness poha is ideal, but you can use thin poha if that’s all you have.
• How do I prevent Poha from becoming mushy? Don’t overcook it! And make sure to drain the poha well after rinsing.
• Can I add vegetables to Poha? Definitely! Peas, carrots, and potatoes are popular additions.
• What is the purpose of steaming the Poha? Steaming helps the flavours meld together and makes the poha nice and fluffy.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!