Authentic Poha Recipe – Thick & Basmati Poha with Potato & Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Thick & Basmati Poha with Potato & Coconut

Introduction

Poha. Just the word conjures up memories of cozy mornings and quick, satisfying breakfasts in my family! It’s a dish that’s both comforting and incredibly versatile. I remember learning to make this from my aai (mom), and honestly, it took a few tries to get the texture just right. But trust me, once you master this authentic Poha recipe, it’ll become a regular in your kitchen too. This version, with potatoes and a generous sprinkle of coconut, is a classic for a reason. Let’s get cooking!

Why You’ll Love This Recipe

This Poha recipe isn’t just delicious; it’s also wonderfully easy to make. It’s ready in under 30 minutes, making it perfect for busy weeknights or a relaxed weekend brunch. Plus, it’s a fantastic way to use up leftover rice – though, traditionally, we use flattened rice specifically for Poha. The combination of textures – the soft poha, the slightly crunchy potatoes, and the fresh coconut – is simply divine.

Ingredients

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

• 2 cups Flattened Rice (Poha) – Thick or Basmati
• 1 medium Onion
• 1 medium Potato
• 3-4 Green Chillies
• 0.5 teaspoon Lemon Juice
• 0.5 teaspoon Sugar
• 1 tablespoon Fresh Coconut
• 1 tablespoon Coriander (cilantro)
• 1 teaspoon Oil
• 0.25 teaspoon Mustard Seeds
• 0.25 teaspoon Cumin Seeds
• 0.25-0.5 teaspoon Turmeric Powder
• 1 pinch Asafoetida (Hing)
• 8-10 Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a Poha.

• Poha Choice: You can use either thick or basmati poha. Thick poha needs a good rinse to soften it, while basmati poha is more delicate and doesn’t require washing. I personally love the slightly chewier texture of thick poha, but basmati is a great option if you prefer something lighter.
• Spice Level: Green chillies are key, but adjust the quantity to your liking! My family loves a good kick, so I usually add 4, but feel free to reduce it to 2 or even remove the seeds for a milder flavor.
• Fresh is Best: Don’t skimp on the fresh coconut and coriander. They add a brightness and aroma that really elevate the dish. Seriously, it makes all the difference!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth. You can find it at most Indian grocery stores. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the thick poha in a sieve under cold water and drain completely. If you’re using basmati poha, skip this step.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, asafoetida, green chillies (slit them for more flavor!), and curry leaves. Let this temper for about 30 seconds – you’ll smell the amazing aroma!
3. Now, add the chopped onions and sauté until they become translucent. Sprinkle in the turmeric powder and cook for another minute.
4. Add the diced potatoes and cook covered for about 5-7 minutes, or until they are tender but still hold their shape.
5. Time for the poha! Add the drained poha (or basmati poha with a splash of water – about 2 tablespoons) to the pan. Season with salt, sugar, and lemon juice.
6. Gently mix everything together, ensuring the poha is evenly coated with the spices. Cover the pan and steam for 3-4 minutes. If the poha seems dry, sprinkle a little water over it.
7. Finally, fold in the fresh coconut and coriander. Give it one last gentle mix and serve hot! A wedge of lemon on the side is the perfect finishing touch.

Expert Tips

• Don’t overcook the poha! You want it to be soft and fluffy, not mushy.
• Taste as you go and adjust the seasoning to your preference.
• If you’re using thick poha, make sure it’s completely drained before adding it to the pan. Excess water will make the poha soggy.

Variations

Poha is super adaptable! Here are a few ways to customize it:

• Vegan Poha: This recipe is naturally vegetarian, and easily vegan! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Gluten-Free Poha: Poha is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments: My friend, Priya, loves her Poha fiery! She adds a pinch of red chilli powder along with the green chillies.
• Festival Adaptations: During Makar Sankranti, we often add peanuts and a touch of jaggery to the Poha for a festive touch. It’s also a popular breakfast dish throughout the year.

Serving Suggestions

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

• A side of yogurt (dahi)
• A cup of hot chai (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. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

• Is it necessary to wash the poha? Not if you’re using basmati poha. Thick poha benefits from a rinse to soften it.
• What type of oil is best for tempering? I prefer using vegetable oil or peanut oil, but any neutral-flavored oil will work.
• Can I add other vegetables to the poha? Absolutely! Peas, carrots, and beans are all great additions.
• How do I adjust the sweetness/sourness? Add more sugar for sweetness and more lemon juice for sourness.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice that adds a savory flavor. You can find it at most Indian grocery stores, usually in powder or resin form.