Poha Recipe- Authentic Indian Potato Poha with Lemon & Peanuts

Last Updated on 4 months by Neha Deshmukh

Poha Recipe: Authentic Indian Potato Poha with Lemon & Peanuts

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 – a classic potato poha, brightened with lemon and given a lovely crunch with peanuts. It’s seriously easy to make, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just a poha recipe, it’s the poha recipe you’ll reach for again and again. It’s ready in under 30 minutes, perfect for busy mornings or a quick weeknight meal. The combination of soft poha, tangy lemon, and crunchy peanuts is just divine. Plus, it’s incredibly versatile – easily adaptable to your spice preference or dietary needs.

Ingredients

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

• 2 cups medium-thick poha (flattened rice)
• 2 medium potatoes
• 3 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 8-10 curry leaves
• 1 medium onion
• 1-2 green chilies
• ½ teaspoon turmeric powder
• ¼ cup roasted peanuts
• 1 lemon
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Poha Thickness: Medium-thick poha is best. Too thin, and it’ll turn mushy. Too thick, and it won’t absorb the flavours well.
• Potatoes: Traditionally, this recipe uses potatoes, but some regions in India (like parts of Maharashtra) actually skip them! Feel free to experiment. I love the heartiness they add.
• Oil: You can use any neutral cooking oil like sunflower, vegetable, or even peanut oil. My grandmother always used mustard oil for a really authentic flavour, but it’s quite strong, so start with a little if you’re new to it.
• Curry Leaves: Fresh curry leaves are essential. They add such a unique aroma and flavour. Dried just don’t compare! If you can find them, grab a bunch – they freeze beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the poha in a strainer under running water. Don’t overdo it, just a quick rinse to remove any dust. Let it sit for 7-8 minutes to soften up. This is a crucial step – it plumps up the poha and makes it nice and fluffy.
2. While the poha is soaking, dice the potatoes and soak them in water. This prevents them from turning brown. Finely chop your onion and green chilies too.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s how you know they’re releasing their flavour!
4. Add the curry leaves, chopped onions, and green chilies. Sauté until the onions turn translucent and beautifully golden.
5. Drain the potatoes and add them to the pan. Cook until they’re tender. Sprinkle in the turmeric powder and salt.
6. Now, gently mix in the soaked poha. Be careful not to break the grains. Cook on low heat for 3-4 minutes, stirring occasionally.
7. Finally, squeeze in the lemon juice, add the roasted peanuts, and a generous handful of fresh coriander. Mix everything well.

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.
• Roasting the peanuts beforehand really enhances their flavour.

Variations

• Vegan Poha Adaptation: This recipe is already naturally vegan! Just double-check your peanuts aren’t coated in anything.
• Gluten-Free Poha Confirmation: Poha is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment:
  • Mild: Use just one green chili, or remove the seeds.
  • Medium: Use two green chilies.
  • Spicy: Add a pinch of red chili powder along with the green chilies.
• Festival Adaptations: Poha is a popular dish during Navratri, as it’s a light and satisfying meal. It’s also perfect for a quick and easy breakfast any day of the week!

Serving Suggestions

Serve hot! Poha is delicious on its own, but you can also garnish it with:

• Sev (thin chickpea noodles)
• Pomegranate arils for a burst of sweetness
• Fresh mint leaves for a refreshing touch

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 2 days. Reheat gently in a pan or microwave. It might lose a little of its fluffiness, but it will still be tasty!

FAQs

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

Medium-thick poha is ideal. It strikes the perfect balance between absorbing flavour and maintaining its texture.

How can I prevent the Poha from becoming mushy?

Don’t over-rinse or overcook the poha. Gentle handling is key!

Can I make this recipe ahead of time?

While you can prep the ingredients ahead of time (chop veggies, measure spices), it’s best to cook the poha just before serving for the best texture.

What are some good alternatives to peanuts?

Cashews or almonds work well if you have a peanut allergy. You can also use sunflower seeds for a different kind of crunch.

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

Absolutely! This is a common adaptation, especially during fasting periods. Just skip the onions and garlic, and the poha will still be delicious.