Authentic Poha Recipe – Potato & Peanut Street Food Style

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Potato & Peanut Street Food Style

Introduction

Oh, Poha! Just the smell of it cooking instantly transports me back to bustling Indian streets. It’s the quintessential breakfast (or anytime snack, let’s be real!) in many parts of India, and for good reason. It’s quick, comforting, and bursting with flavor. I first made this recipe trying to recreate the poha I had on a trip to Indore, and after a few attempts, I think I’ve gotten pretty close! This version is a classic – fluffy, slightly tangy, and packed with potatoes and crunchy peanuts. You’ll absolutely love it.

Why You’ll Love This Recipe

This Poha recipe is a winner for so many reasons. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you likely already have in your pantry. It’s also wonderfully versatile – you can adjust the spice level to your liking and easily adapt it for dietary needs. Plus, it’s just…delicious! Seriously, who can resist that perfect balance of soft poha, savory potatoes, and crunchy peanuts?

Ingredients

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

• 1.5 cup thick poha (flattened rice)
• 1 medium boiled potato, cubed
• 1 large onion, chopped
• 2 tbsp peanuts
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• Few curry leaves
• 1 green chili, chopped
• 0.25 tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• 1 tsp lemon juice
• 1 tbsp grated coconut
• 1 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! Using thick poha is key here. It holds its shape better and doesn’t get mushy as easily as the thinner varieties. If you can only find thin poha, be extra gentle when mixing.

The tempering (the mustard seeds, cumin, and curry leaves) is where a lot of the flavor comes from. Regional variations are huge here – some people add asafoetida (hing) for a deeper flavor, others include a pinch of sugar for balance. Feel free to experiment!

And please, don’t skimp on the fresh curry leaves and coriander. They make a world of difference. Seriously, the aroma alone is worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the poha in water for about 3-4 minutes. Don’t oversoak it, or it will become too soft. Drain it well and gently mix with turmeric powder and salt. Set aside.
2. Now, heat the oil in a pan and dry roast the peanuts until they’re golden brown and crispy. This takes just a few minutes, so keep a close eye on them! Remove and set aside.
3. In the same pan, add the mustard seeds. Once they start to splutter, add the cumin seeds, curry leaves, and green chili. Let this tempering sizzle for about 30 seconds – that’s where the magic happens.
4. Add the chopped onion and sauté until it turns translucent. Then, toss in the boiled potato cubes and mix well.
5. Add the soaked poha to the pan and gently combine everything. Cover the pan and let it cook for about 2 minutes. This helps the flavors meld together.
6. If the poha seems dry, sprinkle a little water over it. Now, mix in the roasted peanuts, lemon juice, grated coconut, and chopped coriander leaves.
7. Serve hot, garnished with sev (thin chickpea noodles) and a little extra coriander. Enjoy!

Expert Tips

• Don’t overcook the poha! It should be soft and fluffy, not mushy.
• Taste and adjust the salt and lemon juice as needed.
• For extra flavor, add a pinch of sugar to the tempering.
• If you don’t have grated coconut, you can use desiccated coconut.

Variations

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

• Vegan Poha: Simply omit the sev garnish.
• Gluten-Free Poha: This recipe is naturally gluten-free! Just double-check your sev if using.
• Spice Level Adjustments: Add more green chilies or a pinch of red chili powder for a spicier kick. My friend, Priya, loves to add a dash of garam masala too!
• Festival Adaptations: During Makar Sankranti or Lohri, some families add a touch of jaggery (gur) for a sweeter poha.

Serving Suggestions

Poha is fantastic on its own, but it also pairs well with a side of raita (yogurt dip) or a cup of hot chai. It’s a complete meal in itself, perfect for a quick breakfast or a satisfying snack.

Storage Instructions

Poha is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water. It won’t be quite as fluffy, but still delicious!

FAQs

• Is Poha good for breakfast? Absolutely! It’s light, nutritious, and provides a good source of carbohydrates for energy.
• What is the best type of Poha to use for this recipe? Thick poha is ideal, as it holds its shape better.
• Can I make Poha ahead of time? It’s best to soak the poha ahead of time, but the actual cooking process is quick, so it’s best to assemble it just before serving.
• How do I prevent Poha from becoming mushy? Don’t oversoak the poha, and be gentle when mixing.
• What are some healthy substitutions for peanuts? You can use cashews, almonds, or sunflower seeds instead of peanuts.