Poha Recipe – Authentic Indian Flattened Rice with Potatoes & Lemon

Last Updated on 2 months by Neha Deshmukh

Poha Recipe – Authentic Indian Flattened Rice with Potatoes & Lemon

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Poha! It’s a classic Indian breakfast (or anytime snack, honestly!) that’s light, flavorful, and surprisingly easy to make. I remember learning this recipe from my aai (mom) and it instantly became a family favorite. It’s the kind of dish that just feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This Poha recipe is all about simple ingredients coming together to create something truly special. It’s quick – ready in under 20 minutes – making it perfect for busy mornings. Plus, it’s wonderfully customizable. You can adjust the spice level, add different veggies, or even make it vegan! It’s a comforting, satisfying dish that’s sure to become a regular in your kitchen.

Ingredients

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

• 1 cup Poha/Aval (flattened rice) – about 100g
• 1 big or 3/4 cup Onion, finely chopped – about 150g
• 1 inch Ginger, finely chopped
• 1 Green chillies, finely chopped (adjust to your spice preference!)
• 1 cup Potato, chopped or boiled and cubed – about 150g
• 1/4 tsp Turmeric powder – about 1g
• To taste Salt
• To taste Lemon juice
• 1 tsp Mustard seeds – about 5g
• 1/2 tsp Urad dal (split black lentils) – about 2.5g
• A sprig Curry leaves
• Coriander leaves for garnish

Ingredient Notes

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

• Poha/Aval Quality: The type of Poha matters! I prefer the medium-thick variety – it holds its shape well. You can find different thicknesses depending on where you are. Look for Poha that isn’t overly broken.
• Tempering Variations: The tempering (the mustard seed and urad dal part) is key. Traditionally, curry leaves are used, but in some regions, people add asafoetida (hing) for a different flavor profile. Feel free to experiment!
• Oil Choice: I usually use vegetable oil or sunflower oil for this recipe, but you can use any neutral-flavored oil you prefer.
• Fresh vs. Ground Spices: Freshly grated ginger and green chilies really brighten up the flavor. While you can use ginger-garlic paste, I find fresh is best. Turmeric powder is fine, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the Poha under running water for 2-3 minutes. This softens it up without making it mushy. Drain it really well and set it aside.
2. Now, heat about 1-2 tablespoons of oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when the flavor really starts to develop!
3. Add the urad dal and sauté until it turns golden brown. Keep an eye on it, as it can burn quickly.
4. Toss in the chopped onions and sauté until they become translucent.
5. Stir in the chopped ginger, green chilies, and turmeric powder. Sauté for about 30 seconds until fragrant.
6. Add the diced (or cubed boiled) potatoes and salt. Cook until the potatoes are tender, adding a splash of water if needed to prevent sticking.
7. Gently mix in the drained Poha into the potato mixture. Make sure everything is well combined.
8. Finally, squeeze fresh lemon juice over the Poha and toss gently. This adds a lovely tanginess!
9. Garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t Overcook the Poha: The biggest mistake people make is overcooking the Poha. It should be soft and fluffy, not mushy.
• Adjust Salt Carefully: Poha can absorb a lot of salt, so add it gradually and taste as you go.
• Lemon Juice is Key: Don’t skip the lemon juice! It really balances the flavors.

Variations

• Vegan Poha: This recipe is easily vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Poha: Poha is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chilies.
  • Medium: Use 1-2 green chilies.
  • Spicy: Add more green chilies or a pinch of red chili powder.
• Festival Adaptations: Poha is a popular breakfast dish during Makar Sankranti and other festivals in India. Some families add a touch of sugar for a slightly sweet flavor during these occasions.

Serving Suggestions

Poha is fantastic 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

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.

How can I prevent the Poha from becoming mushy?

Rinse the Poha gently and drain it thoroughly. Don’t overcook it when mixing it with the potato mixture.

Can I make Poha ahead of time?

While you can prep the ingredients ahead of time, it’s best to assemble and cook the Poha just before serving for the best texture.

What can I substitute for potatoes in this Poha recipe?

You can use peas, carrots, or even cauliflower.

Is it possible to make this recipe without onions and garlic?

Yes! Simply omit the onions and ginger. You might want to add a pinch of asafoetida (hing) for extra flavor.

Enjoy making this Poha recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!