Easy Poha Recipe – Flattened Rice with Potatoes & Turmeric

Last Updated on 1 month by Neha Deshmukh

Easy Poha Recipe – Flattened Rice with Potatoes & Turmeric

Introduction

Poha. Just the word brings back so many cozy breakfast memories from my childhood! It’s one of those dishes that’s incredibly comforting, quick to make, and just… hits the spot. This easy poha recipe is my go-to when I want something flavorful, satisfying, and not too heavy. It’s perfect for a weekday breakfast, a light lunch, or even a quick evening snack. I’m so excited to share my version with you – it’s packed with potatoes, a lovely turmeric warmth, and all the right spices.

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 likely already have in your pantry, and is incredibly versatile. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free (more on that later!). It’s a fantastic way to start your day or enjoy a taste of Indian comfort food anytime.

Ingredients

Here’s what you’ll need to make this delicious poha:

• 2 cups thick poha (flattened rice)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 0.5 teaspoon ground turmeric
• 8 curry leaves
• 2 green chilies, finely chopped
• 1 large yellow onion, diced
• 1 medium potato, diced
• 2 teaspoons kosher salt (or to taste)
• 1.5 teaspoons sugar
• 0.5 lemon, juiced
• 0.5 cup cilantro, chopped
• 0.25 cup grated fresh coconut

Ingredient Notes

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

• Poha Type: I prefer using thick poha for this recipe. It holds its shape better and has a lovely texture. You can find it at most Indian grocery stores. If you only have fine poha, that’s okay too – just be extra gentle when rinsing and mixing, as it’s more prone to breaking.
• Tempering Spices: The mustard and cumin seeds are the heart of the tempering (or tadka). Don’t skip them! The aroma they release when they pop in the hot oil is incredible. Some families also add a pinch of asafoetida (hing) to the tempering for extra flavor – feel free to experiment!
• Fresh Coconut: Freshly grated coconut adds a beautiful sweetness and texture. It really elevates the dish. If you can’t find fresh, unsweetened desiccated coconut is a good substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the poha in a colander under cold water. Don’t soak it, just a quick rinse to remove any dust. Drain it completely and set aside. This step is important to soften the poha without making it mushy.
2. Heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds. Let them pop and splutter – this usually takes about 30 seconds.
3. Add the cumin seeds and cook until fragrant, about 15-20 seconds.
4. Now, toss in the curry leaves and green chilies. Sauté for about 30 seconds until the curry leaves become crisp. Then, add the turmeric powder and give it a quick stir.
5. Add the diced onion and sauté until translucent, about 5-7 minutes. Next, add the diced potato and cook until tender, around 8-10 minutes. You want them to be cooked through but still hold their shape.
6. Add the rinsed poha and sugar to the pan with the vegetable mixture. Gently mix everything together, ensuring the poha is evenly coated with the spices and vegetables.
7. Cover the pan and steam for about 5 minutes. This helps the poha to fluff up and absorb all the flavors.
8. Finally, squeeze the lemon juice over the poha and give it a final gentle mix. Garnish generously with chopped cilantro, grated coconut, and sev (a crunchy chickpea noodle snack) before serving.

Expert Tips

• Don’t overcook the poha! It should be soft and fluffy, not mushy.
• Taste and adjust the salt and sugar as needed.
• For a more vibrant color, add a pinch of turmeric to the poha while rinsing.

Variations

• Peanut Poha: Add a handful of roasted peanuts to the tempering for a crunchy, nutty flavor. My friend, Priya, always makes hers this way!
• Onion Poha: Skip the potatoes altogether and focus on caramelized onions. It’s a simpler, equally delicious version.
• Sprouted Moong Poha: Add a cup of sprouted moong (mung beans) for extra protein and nutrition.

Vegan Adaptation

This recipe is almost vegan as is! Simply omit the sev garnish, as it often contains dairy.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just double-check that your sev (if using) is also gluten-free.

Spice Level Adjustment

• Mild: Use only 1 green chili or remove the seeds before chopping.
• Medium: Use 2 green chilies as the recipe states.
• Spicy: Add an extra green chili or a pinch of red chili powder to the tempering.

Festival Adaptations

Poha is a popular breakfast dish during Makar Sankranti (a harvest festival) in many parts of India. It’s also a common offering to deities during various religious ceremonies.

Serving Suggestions

Serve poha hot, garnished with cilantro, coconut, and sev. It pairs perfectly with a cup of masala chai or a glass of lassi. You can also serve it with a side of raita (yogurt dip).

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 before serving. It’s best enjoyed fresh, though!

FAQs

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

I recommend thick poha, as it holds its shape well. But fine poha works too – just be gentle!

Can I make Poha ahead of time?

You can rinse the poha and chop the vegetables ahead of time. But it’s best to assemble and cook the poha just before serving for the best texture.

How can I adjust the spice level of this Poha?

Adjust the number of green chilies or add a pinch of red chili powder.

What can I substitute for fresh coconut?

Unsweetened desiccated coconut is a good substitute.

Is Poha a healthy breakfast option?

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