Poha Recipe – Quick Milk Poha with Peas & Cashews – Indian Breakfast

Last Updated on 6 months ago by Neha Deshmukh

Poha Recipe – Quick Milk Poha with Peas & Cashews – Indian Breakfast

Introduction

Good morning, sunshine! Is there anything quite like a warm, comforting plate of poha to start the day? It’s the quintessential Indian breakfast, and honestly, it’s one of my absolute favorites. I remember my grandmother making this for me every time I visited – the aroma alone was enough to make my day! This recipe is a slightly quicker version, using milk to soften the poha beautifully, and packed with sweet peas and crunchy cashews. It’s a little bit special, a little bit comforting, and totally delicious. Let’s get cooking!

Why You’ll Love This Recipe

This milk poha recipe is a winner for so many reasons. It’s incredibly quick – ready in under 30 minutes! The milk gives the poha a lovely, soft texture that’s different from the traditional lemon-water method. Plus, the addition of peas and cashews adds a delightful sweetness and crunch. It’s a satisfying, flavorful breakfast that’s sure to become a regular in your kitchen.

Ingredients

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

• 1 cup thick poha (about 150g)
• ¼ cup milk (60ml)
• 3 tsp oil (15ml)
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 inch ginger, finely chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 5 cashew halves
• ½ cup green peas (about 75g)
• ½ tsp sugar
• 4 tbsp water (60ml)
• ½ tsp crushed pepper
• ½ tsp garam masala
• ¾ tsp salt (or to taste)
• 2 tsp lemon juice
• 2 tbsp coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! Using thick poha is key here – it holds its shape better and gives a lovely texture. The thinner varieties can get mushy. I like to use the kande poha variety if I can find it.

Adding milk is a little trick I learned from my aunt. It really softens the poha and gives it a subtle sweetness. You can use any kind of milk you prefer – cow’s milk, almond milk, or even coconut milk!

Spice levels are totally up to you. Some families love a really spicy poha, while others prefer it mild. Feel free to adjust the amount of green chilli and crushed pepper to your liking. In my family, we like a little kick, but nothing too intense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of thick poha under running water. Don’t over-rinse it, just enough to remove any dust. Then, soak it in ¼ cup of milk for about 10 minutes. This will soften the poha beautifully.
2. While the poha is soaking, heat 3 tsp of oil in a kadai or a deep frying pan over medium heat.
3. Add 1 tsp of cumin seeds and a pinch of asafoetida. Let them splutter for a few seconds – that’s where the flavor starts!
4. Now, add 1 inch of finely chopped ginger, 1 green chilli (chopped), and 5 cashew halves. Sauté until the cashews turn golden brown and fragrant.
5. Add ½ cup of green peas and ½ tsp of sugar. Sauté for about a minute, then add 4 tbsp of water. Cover the pan and cook for 2 minutes, allowing the peas to soften.
6. Stir in ½ tsp of crushed pepper, ½ tsp of garam masala, and ¾ tsp of salt. Give it a good mix to combine all the spices.
7. Add the soaked poha to the pan. Add another 2 tbsp of water. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking.
8. Finally, finish with 2 tsp of lemon juice and 2 tbsp of chopped coriander leaves. Give it one last stir and serve warm!

Expert Tips

• Don’t overcook the poha! You want it to be soft, but still have a little bit of texture.
• If the poha seems too dry, add a splash more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For extra flavor, you can add a pinch of turmeric powder along with the spices.

Variations

• Vegan Poha Adaptation: Simply substitute the milk with plant-based milk like almond or soy milk.
• Gluten-Free Confirmation: Poha is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilli and crushed pepper.
  • Medium: Use the recipe as is.
  • Spicy: Add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptations – Navratri/Vrat Poha: Skip the peas and cashews, and use rock salt (sendha namak) instead of regular salt for a vrat-friendly version.

Serving Suggestions

This poha is delicious on its own, but it’s even better with a side of creamy yogurt (dahi) or tangy pickle. A cup of hot chai is the perfect accompaniment! My kids love it with a sprinkle of sev on top 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 before serving. It’s best enjoyed fresh, though!

FAQs

• What type of poha is best for this recipe? Thick poha (also known as kande poha) is ideal. It holds its shape and texture better than the thinner varieties.
• Can I make this recipe without milk? Yes! You can substitute the milk with water, but the poha won’t be as soft. Add a squeeze of lemon juice to help soften it.
• How do I adjust the sweetness in this poha? Adjust the amount of sugar to your liking. You can also add a little bit of jaggery for a more traditional sweetness.
• Can I add other vegetables to this poha? Absolutely! Finely chopped onions, carrots, or potatoes would all be delicious additions.
• How long does this poha stay fresh? It’s best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.