Easy Poha Recipe – Quick Indian Flattened Rice Breakfast

Last Updated on 4 months by Neha Deshmukh

Easy Poha Recipe – Quick Indian Flattened Rice Breakfast

Hey everyone! If you’re looking for a super quick, comforting, and flavorful breakfast (or even a snack!), you have to try this Poha recipe. It’s a classic Indian dish, and honestly, it’s one of the first things I learned to make when I moved into my own place. It’s just so satisfying! This recipe is perfect for busy mornings, and it always hits the spot.

Why You’ll Love This Recipe

This Poha recipe is a winner for so many reasons. It’s ready in under 30 minutes, uses simple ingredients you probably already have, and is incredibly versatile. Plus, it’s just delicious – that perfect balance of savory, tangy, and slightly sweet. It’s a staple in many Indian households, and for good reason!

Ingredients

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

• 2 cups poha (flattened rice)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 tablespoon peanuts (groundnuts)
• 1 tablespoon green chilies (finely chopped)
• 8-10 fresh curry leaves
• 3 medium onions (kanda, finely chopped)
• To taste salt
• A pinch of sugar (optional)
• ½ teaspoon turmeric powder (haldi)
• 2 tablespoons fresh coriander leaves
• 1 medium lemon juice

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Poha Quality: The type of poha matters! You can find different thicknesses. I prefer the medium-thick variety – it holds its shape well and doesn’t get too mushy.
• Regional Variations: In some parts of India, they use a thicker poha that needs more soaking. Adjust the soaking time accordingly.
• Oil: Traditionally, people use mustard oil for that authentic flavour. But you can use any neutral oil like vegetable or sunflower oil if you prefer.
• Curry Leaves: Fresh curry leaves are essential. They have such a unique, aromatic flavour that really makes the dish. Don’t skimp on these! If you can’t find fresh, dried aren’t quite the same, but will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the poha in a strainer twice and let it drain for 5-10 minutes. This softens it up without making it soggy – a key step! Don’t over-wash it, though.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them crackle. That little pop is what you’re waiting for!
3. Roast the peanuts for a few seconds until they turn golden brown. Watch them carefully – they burn easily!
4. Add the chopped green chilies and sauté for about 30 seconds. This releases their flavour into the oil.
5. Toss in the curry leaves and let them crisp up. They’ll become super fragrant.
6. Add the chopped onions and sauté until they become translucent. This usually takes about 5-7 minutes.
7. Now, season with salt, a pinch of sugar (if using), and turmeric powder. Give everything a good mix.
8. Gently fold in the drained poha, making sure it’s evenly coated with the onion-spice mixture. Be gentle so you don’t break the poha.
9. Garnish with fresh coriander leaves and a squeeze of lemon juice. Cook for another 1-2 minutes, stirring occasionally.
10. Serve warm and enjoy!

Expert Tips

• Don’t Overcook: The biggest mistake people make is overcooking the poha. You want it to be soft and fluffy, not mushy.
• Lemon Juice Last: Adding the lemon juice at the end brightens up the flavours.
• Taste as You Go: Adjust the salt and spice levels to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha: This recipe is already naturally vegan! Just double-check your sugar if you’re being super strict.
• Gluten-Free Poha: Poha is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments:
  • Mild: Reduce the amount of green chilies or remove them altogether.
  • Medium: Use the amount of green chilies as listed in the recipe.
  • Hot: Add an extra green chili or a pinch of red chili powder.
• Festival Adaptations – Makar Sankranti Poha: During Makar Sankranti, some families add a touch of grated coconut and a sprinkle of sesame seeds for extra flavour and auspiciousness. My grandmother always made it this way!

Serving Suggestions

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

• A side of yogurt
• A cup of chai (Indian tea)
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

Storage Instructions

Leftover Poha can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as it tends to get a bit soggy when stored. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

1. What is the best type of Poha to use for this recipe?

I recommend medium-thick poha. It holds its shape well and has a nice texture.

2. Can I make Poha ahead of time? How do I reheat it?

You can, but it’s best fresh. To reheat, add a splash of water and microwave for a minute or two, or gently warm it in a pan on the stovetop.

3. How can I adjust the spice level in this Poha recipe?

Easily! Just adjust the amount of green chilies. Removing them entirely makes it very mild.

4. What can I substitute for peanuts in Poha?

Cashews or almonds work well as substitutes for peanuts. You can also leave them out altogether if you have a nut allergy.

5. Is Poha a healthy breakfast option? What are its nutritional benefits?

Yes! Poha is a good source of carbohydrates, fiber, and iron. It’s relatively low in fat and calories, making it a healthy and energizing breakfast.

6. My Poha is getting mushy. What am I doing wrong?

You’re likely over-washing or overcooking it. Rinse it gently just twice, and don’t cook it for too long. Remember, you want it soft and fluffy, not mushy!

Enjoy making this delicious and easy Poha recipe! Let me know how it turns out in the comments below. Happy cooking!