Poha Recipe – Authentic Indian Poha with Peanuts & Potatoes

Last Updated on 2 months by Neha Deshmukh

Poha Recipe – Authentic Indian Poha with Peanuts & Potatoes

Introduction

Oh, Poha! Just the smell of it cooking instantly transports me back to my childhood mornings. It’s the quintessential Indian breakfast, and for good reason. It’s quick, comforting, and bursting with flavour. This recipe is my go-to – it’s the one I learned from my aai (mom), and I’ve tweaked it over the years to make it just perfect. I’m so excited to share it with you! You’ll be making this again and again, I promise.

Why You’ll Love This Recipe

This Poha recipe isn’t just about a quick breakfast. It’s about a symphony of textures – the softness of the poha, the crunch of peanuts, and the little pops of flavour from the tempering. It’s a complete meal in itself, satisfying and delicious. Plus, it’s incredibly versatile! You can adjust the spice level to your liking, and it’s a great way to use up leftover potatoes.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1.5 cups Poha (flattened rice)
• 0.5 teaspoon Turmeric powder (haldi)
• 1 teaspoon Sugar
• Salt as required
• 1.5 tablespoons Peanuts
• 2.5 tablespoons Oil
• 0.75 cup Potato, diced
• 1 teaspoon Mustard seeds (rai)
• 1 teaspoon Cumin seeds (jeera)
• 0.5 cup Onions, chopped
• 1 Green chili, chopped
• 8 Curry leaves (kadi patta)
• 2 tablespoons Coconut, grated
• 2 tablespoons Coriander leaves (dhaniya), chopped
• 1 Lemon, cut into wedges (for serving)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Poha: Fresh poha is key! It should be light and airy, not stale and brittle. If yours is a little older, you can lightly spritz it with water before rinsing.
• Oil: Traditionally, we use mustard oil for the tempering – it gives a lovely pungent flavour. But you can use vegetable oil or sunflower oil if you prefer.
• Tempering Variations: Every family has their own spin on the tempering. Some add asafoetida (hing) for extra flavour, others include a pinch of red chilli powder. Feel free to experiment!
• Potatoes: I prefer using a slightly waxy potato like Yukon Gold, as they hold their shape well when sautéed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the peanuts. Heat a dry pan and roast the peanuts until they’re golden brown and crunchy. Set them aside – we’ll add them later.
2. Now, rinse the poha in a strainer under running water until it’s softened, but not mushy. This usually takes about a minute or two. Don’t over-rinse!
3. In a bowl, gently mix the rinsed poha with turmeric powder, sugar, and salt. Set this aside to let the flavours meld.
4. Heat the oil in the same pan you used for the peanuts. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds.
5. Next, add the chopped onions and green chilies. Sauté until the onions are golden brown. Then, toss in the curry leaves – they’ll sizzle beautifully!
6. Add the diced potatoes and sauté until they’re golden and cooked through. Remove them from the pan and set aside.
7. Now, add the prepared poha, roasted peanuts, and sautéed potatoes to the pan. Gently mix everything together.
8. Cover the pan and let it steam for 1-2 minutes. This helps the flavours combine and the poha gets nice and fluffy.
9. Finally, garnish with grated coconut and chopped coriander leaves.

Expert Tips

• Don’t overcook the poha! It should be soft but still have a slight bite.
• Be careful when adding the mustard seeds – they can pop vigorously!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

• Vegan Poha Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Poha Considerations: Poha is naturally gluten-free, but always check the packaging to be sure.
• Spice Level Adjustments:
  • Mild: Reduce the amount of green chili or omit it altogether.
  • Medium: Use one green chili, finely chopped.
  • Spicy: Add an extra green chili and a pinch of red chilli powder to the tempering.
• Festival Adaptations: During Navratri, some families add a touch of pomegranate seeds for a festive touch. This also makes a fantastic breakfast for any special occasion.

Serving Suggestions

Serve the Poha hot with a wedge of lemon. It’s delicious on its own, but you can also pair it with a side of yogurt or a cup of chai. My grandmother always served it with a side of kachori – a flaky pastry filled with spiced lentils.

Storage Instructions

Poha is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave. The texture might change slightly, but it will still be tasty!

FAQs

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

The thick variety of Poha works best, as it holds its shape well. But you can use any type you prefer!

How do I prevent the Poha from becoming mushy?

Don’t over-rinse the poha, and don’t overcook it. Rinse just until softened, and steam for only 1-2 minutes.

Can I make this recipe ahead of time?

You can prep the ingredients ahead of time – chop the onions, potatoes, and rinse the poha. But it’s best to assemble and cook the Poha just before serving.

What are some good accompaniments to serve with Poha?

Yogurt, chai, kachori, or even a simple pickle all go wonderfully with Poha.

Is it possible to adjust the sweetness level in this Poha recipe?

Absolutely! Start with 1 teaspoon of sugar and add more to taste. Some people prefer a slightly sweeter Poha, while others like it less sweet.