Authentic Poha Recipe – Quick Indian Breakfast with Peanuts & Lemon

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Quick Indian Breakfast with Peanuts & Lemon

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious Indian breakfast, you’ve come to the right place. Poha is a classic for a reason – it’s light, flavorful, and comes together in under 20 minutes. I remember learning to make this from my aai (mom) when I was little, and it’s been a weekend staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Poha recipe is more than just a breakfast; it’s a little slice of Indian comfort food. It’s perfect for busy mornings, a light lunch, or even a satisfying snack. The combination of soft, fluffy poha with the crunchy peanuts, zesty lemon, and aromatic tempering is just chef’s kiss! Plus, it’s easily customizable to your spice preference.

Ingredients

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

• 1.5 cups Poha (flattened rice)
• 1 tsp Sugar
• 0.75 tsp Salt
• 0.25 tsp Turmeric powder
• 2 tbsp Oil
• 2 tbsp Peanuts
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• Pinch of Hing (asafoetida)
• Few Curry leaves
• 2 Green chilies, chopped
• 1 inch Ginger, grated
• 1 Onion, chopped
• 2 tbsp Coriander, chopped
• 0.5 Lemon

Ingredient Notes

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

• Poha: I prefer using thick poha for this recipe. It holds its shape better and gives a lovely texture. You can use fine poha, but be extra gentle when mixing, as it can get mushy easily.
• Tempering Spices: The tempering is where the magic happens! Regional variations are common. Some people add a pinch of red chili powder to the tempering for extra heat, or even a dried red chili broken into pieces. Feel free to experiment!
• Lemon Juice: Freshly squeezed lemon juice is essential. It brightens up the whole dish and balances the flavors beautifully. Don’t even think about using the bottled stuff!
• Hing (Asafoetida): A little goes a long way! It adds a unique savory depth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, gently rinse 1.5 cups of poha in water. Don’t soak it – just a quick rinse to remove any dust. Drain it immediately.
2. Add the sugar, salt, and turmeric powder to the poha. Mix gently with your fingertips, being careful not to crush the flakes.
3. Let the poha rest for 8-10 minutes. This allows it to soften and absorb the flavors.
4. While the poha is resting, heat 2 tablespoons of oil in a kadai (wok) or a deep pan. Add the peanuts and roast them until they’re golden brown and crunchy. Set them aside.
5. In the same oil, add the mustard seeds. Once they start to splutter, add the cumin seeds and a pinch of hing. Let them sizzle for a few seconds.
6. Add the curry leaves, chopped green chilies, and grated ginger. Sauté for about a minute until fragrant.
7. Now, add the chopped onion and sauté until it softens and turns translucent.
8. Stir in the turmeric powder and salt. Then, add the soaked poha and mix well, ensuring everything is combined.
9. Cover the pan and simmer for about 3 minutes, allowing the poha to cook thoroughly.
10. Finally, toss in the roasted peanuts, chopped coriander, and squeeze in the juice of half a lemon. Give it a good mix and serve hot!

Expert Tips

Want to make your Poha absolutely perfect? Here are a few tips I’ve learned over the years:

• Texture is Key: The goal is soft, fluffy poha, not mushy poha. Don’t over-soak or over-mix.
• Spice it Up (or Down): Adjust the number of green chilies to your liking. If you prefer a milder flavor, remove the seeds from the chilies.
• Gentle Mixing: Be gentle when mixing the poha, especially after it’s been soaked. You want to keep the flakes intact.

Variations

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

• Vegan Poha Adaptation: Simply ensure your hing (asafoetida) is vegan-friendly (some contain wheat flour). The rest of the recipe is naturally vegan!
• Gluten-Free Poha: Good news! Poha is naturally gluten-free, making it a great option for those with gluten sensitivities.
• Spice Level Adjustments: For a mild flavor, use just one green chili or omit it altogether. For a spicy kick, add two or three green chilies and a pinch of red chili powder to the tempering.
• Festival Adaptations: During Makar Sankranti, my family loves to add a little bit of grated coconut to the Poha for a festive touch.

Serving Suggestions

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

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

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 to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

• What type of Poha is best for this recipe? I recommend thick poha, but you can use fine poha if that’s all you have. Just be extra gentle when mixing.
• Can I make Poha ahead of time? It’s best to make Poha fresh, but you can soak the poha ahead of time and store it in the refrigerator. Just remember to add the tempering and lemon juice right before serving.
• How do I prevent Poha from becoming sticky? Don’t over-soak the poha and be gentle when mixing.
• What can I substitute for peanuts? Cashews or almonds make great substitutes for peanuts.
• Is hing (asafoetida) essential for the recipe? While it adds a unique flavor, you can omit it if you don’t have it. The Poha will still be delicious!