Quick Poha Recipe – Indian Breakfast with Coconut & Lemon Juice

Last Updated on 4 months by Neha Deshmukh

Quick Poha Recipe – Indian Breakfast with Coconut & Lemon Juice

Hey everyone! If you’re looking for a super quick, comforting, and flavorful Indian breakfast, you have to try this Poha recipe. It’s a staple in many Indian households, and honestly, it’s one of my go-to’s when I need something satisfying in a hurry. I first made this when I was a student, and it quickly became my breakfast hero – easy, affordable, and delicious!

Why You’ll Love This Recipe

This Poha isn’t just fast; it’s packed with flavor! The combination of tangy lemon juice, fresh coconut, and a perfectly tempered spice blend is just chef’s kiss. It’s light enough for a weekday breakfast but satisfying enough to keep you going until lunchtime. Plus, it’s incredibly versatile – you can easily adjust the spice level and add your favorite veggies.

Ingredients

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

• 1 cup Basmati Poha/Thick Poha/Thin Poha
• 1 medium onion
• 2 tablespoons finely chopped tomatoes (about 30g)
• 2-3 tablespoons scraped fresh coconut (about 20-30g)
• 2 tablespoons chopped coriander (about 10g)
• 0.5 teaspoon green chili paste (about 2.5ml)
• 1 teaspoon sugar (about 4g)
• 1 teaspoon lemon juice (about 5ml)
• 0.5 cup coconut water (about 120ml)
• 1 tablespoon oil (about 15ml)
• 0.25 teaspoon mustard seeds (about 1.25g)
• 0.25 teaspoon cumin seeds (about 1.25g)
• 0.25 teaspoon turmeric powder (about 1.25g)
• 2 pinches asafoetida (hing)
• 5-6 curry leaves
• Salt to taste

Ingredient Notes

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

• Poha Varieties: There are three main types of Poha – Basmati (long grain), Thick (medium grain), and Thin (small grain). Basmati Poha needs the most soaking, while thin Poha often doesn’t need washing at all! Thick Poha is a nice middle ground.
• Coconut Water vs. Water: I highly recommend using coconut water to soften the Poha. It adds a subtle sweetness and lovely flavor. But if you don’t have it, regular water works just fine.
• Fresh Coconut & Coriander: Seriously, don’t skimp on the fresh coconut and coriander! They add so much brightness and flavor. Frozen coconut can work in a pinch, but fresh is best.
• Hing/Asafoetida: This little pinch of magic adds a wonderful savory depth to the tempering. It might smell a bit funky on its own, but trust me, it transforms the dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the Poha. If you’re using Basmati or Thick Poha, gently sprinkle it with coconut water (or water) to soften it. If you’re using Thin Poha, you can usually skip this step. Let it sit for about 2-3 minutes, just until it’s slightly softened.
2. In a large bowl, combine the softened Poha, finely chopped onion, tomatoes, fresh coconut, green chili paste, sugar, lemon juice, and salt. Mix everything well and set aside.
3. Now for the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, turmeric powder, hing, and curry leaves. Let this cook for about 30 seconds, until fragrant. Be careful not to burn the spices!
4. Cool the tempering slightly (this is important – you don’t want to cook the Poha!). Pour the tempered spices over the Poha mixture.
5. Add the chopped coriander and mix everything gently but thoroughly.
6. Garnish with a little extra coconut and coriander. Serve immediately!

Expert Tips

Want to take your Poha game to the next level? Here are a few tips:

• Perfect Texture: The key to great Poha is getting the texture right – soft but not mushy. Don’t oversoak the Poha, and don’t overmix it after adding the tempering.
• Spice Levels: Adjust the amount of green chili paste to your liking. If you prefer a milder Poha, use less chili or omit it altogether.
• Prep Ahead: You can chop the onions, tomatoes, and coconut ahead of time to save some morning prep.

Variations

Poha is a blank canvas for your creativity! Here are a few ideas:

• Vegan Poha: This recipe is already naturally vegan!
• Gluten-Free Poha: Poha is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments: For a mild Poha, reduce or omit the green chili paste. For a spicy kick, add a pinch of red chili powder to the tempering.
• Festival Adaptations: My aunt always adds roasted peanuts to her Poha during Makar Sankranti – it’s a delicious addition!

Serving Suggestions

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

• A side of yogurt (dahi)
• A cup of hot chai
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

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 a day. The texture might change slightly, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

• Can I use pre-soaked Poha? Yes, but be very gentle when mixing it with the other ingredients, as it will be more delicate.
• What is the best type of Poha to use for this recipe? It really depends on your preference! I like using thick Poha, but any type will work.
• Can I make Poha ahead of time? It’s best to make it fresh, but you can prep the ingredients ahead of time.
• How do I adjust the sweetness/sourness in Poha? Add more sugar for sweetness and more lemon juice for sourness.
• What can I substitute for coconut in this recipe? You can use chopped cashews or peanuts as a substitute, but it won’t have the same flavor.