Quick Poha Recipe – Authentic Indian Flattened Rice Breakfast

Last Updated on 4 months by Neha Deshmukh

Quick Poha Recipe – Authentic Indian Flattened Rice Breakfast

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious breakfast (or snack!), you have to try this Poha recipe. It’s a staple in many Indian households, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s just so satisfying! This version is super simple, packed with flavour, and comes together in under 15 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Poha recipe is a winner for so many reasons. It’s incredibly fast – perfect for busy mornings. It’s also wonderfully versatile; you can easily adjust the spice level and add your favourite veggies. Plus, it’s a fantastic way to use up leftover ingredients. Honestly, it’s a hug in a bowl!

Ingredients

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

• 1 cup Aval/Poha (flattened rice) – about 100g
• 1 Onion
• 1 Green chilli
• 0.5 tsp Ginger
• 1 pinch Turmeric powder – roughly ¼ tsp
• 2 tbsp Roasted peanuts
• 0.5 tsp Lemon juice
• 1 tbsp Oil
• 1 tsp Mustard seeds
• 0.75 tsp Cumin seeds
• 1 Red chilli
• 1 sprig Curry leaves
• 1 tbsp Grated coconut
• 1 tbsp Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Aval/Poha (Flattened Rice): Types & Soaking Tips

There are different thicknesses of Poha available. I prefer the medium thickness – it holds its shape well. The key is not to oversoak it! You want it softened, not mushy.

Peanuts: Regional Variations & Roasting

Peanuts add a lovely crunch. Some regions in India use different nuts, like cashews, but peanuts are classic. If you’re short on time, you can use pre-roasted peanuts, but roasting them yourself really elevates the flavour.

Spices: The Importance of Hing & Curry Leaves

Hing (asafoetida) might seem a little unusual, but it adds a wonderful savoury depth. Curry leaves are essential for that authentic Indian aroma. Don’t skip them if you can help it!

Oil: Choosing the Right Oil for Authentic Flavor

Traditionally, this is made with a neutral oil like vegetable or sunflower oil. However, a touch of mustard oil (use sparingly!) can add a really lovely, pungent flavour.

Step-By-Step Instructions

Alright, let’s make some Poha!

1. First, rinse the Poha twice under cold water and drain it in a colander. Let it sit for about 10 minutes to soften. This is important – we want it plump, not soggy!
2. While the Poha is soaking, dry roast your peanuts if you’re using raw ones. Just a few minutes in a dry pan until they’re fragrant.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (be careful!), add the cumin seeds, hing, red chilli (broken into pieces), and curry leaves.
4. Now, add the chopped onion, grated ginger, and chopped green chilli. Sauté until the onions turn translucent – about 3-5 minutes. Add a pinch of turmeric powder and a little salt.
5. Add the softened Poha and roasted peanuts to the pan. Gently mix everything together, making sure the Poha is coated with the spices. Cook for another 2-3 minutes, stirring occasionally.
6. Remove the pan from the heat. Squeeze the lemon juice over the Poha and mix well.
7. Finally, garnish with fresh coriander leaves and grated coconut. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook it in two batches for best results.
• Taste as you go! Adjust the salt and spice levels to your liking.
• For extra flavour, add a squeeze of lime juice instead of lemon.

Variations

This recipe is a great base for experimentation!

Vegan Poha

This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat flour.

Gluten-Free Poha

Poha is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment

If you like it spicy, add another green chilli or a pinch of red chilli powder. For a milder flavour, reduce the amount of green chilli or omit it altogether. My grandma always made hers very mild!

Festival Adaptations (e.g., Makar Sankranti Poha)

During Makar Sankranti, it’s common to add a touch of jaggery (gur) to the Poha for a slightly sweet and savoury flavour.

Serving Suggestions

Poha is delicious on its own, but it also pairs well with:

• A side of yogurt (dahi)
• A cup of chai (Indian 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 before serving. It’s best enjoyed fresh, though!

FAQs

What is the best way to soften poha without making it mushy?

Rinsing the Poha gently and letting it soak for just 10 minutes is key. Don’t oversoak it! You want it plump, not falling apart.

Can I make poha ahead of time?

While it’s best enjoyed fresh, you can soften the Poha and sauté the onions and spices ahead of time. Store them separately and combine everything just before serving.

What can I substitute for peanuts in this recipe?

Cashews, almonds, or even sunflower seeds are great alternatives to peanuts.

What is hing and where can I find it?

Hing (asafoetida) is a resin with a pungent smell. You can find it in Indian grocery stores, or online. It’s often sold as a powder or in solid form.

How can I adjust the spice level of this poha?

Easily! Add more green chillies or red chilli powder for more heat, or reduce the amount for a milder flavour.