Quick Poha Recipe – Traditional Indian Flattened Rice with Potatoes

Last Updated on 3 months by Neha Deshmukh

Quick Poha Recipe – Traditional Indian Flattened Rice with Potatoes

Introduction

Poha. Just the word brings back so many childhood memories! It was always the first thing my Aai (mom) would make when we were feeling a little under the weather, or when we just needed something comforting and quick. This isn’t just a recipe; it’s a hug in a bowl. And honestly, it’s one of the easiest Indian breakfasts (or snacks!) you can whip up. Today, I’m sharing my go-to recipe for classic Poha with potatoes – it’s ready in under 20 minutes and tastes absolutely divine.

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 uses simple, everyday ingredients you probably already have in your pantry. Plus, it’s wonderfully flavorful – the sweet, tangy, and slightly spicy taste is just irresistible. It’s a truly satisfying and comforting dish that’s loved by all ages.

Ingredients

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

• 1 cup thick Poha (flattened rice) – about 150g
• To taste Salt
• ¼ tsp Sugar
• 1 tbsp Oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal (split black lentils)
• 2 Green chillies, chopped
• 1 medium Potato, cubed
• 1 medium Onion, chopped
• ¼ tsp Turmeric powder
• 1 Lime juice
• Coriander leaves, for garnish

Ingredient Notes

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

• Poha Type: I prefer using thick Poha for this recipe. It holds its shape better and gives a lovely texture. You can use fine Poha, but be extra gentle when mixing, as it’s more prone to becoming mushy.
• Tempering is Key: The tempering (the mustard seeds and urad dal) is where a lot of the flavor comes from. Don’t rush this step!
• Urad Dal’s Role: Urad dal adds a beautiful nutty flavor and helps bind the Poha together. Some families skip it, but I highly recommend including it.
• Potatoes: I like to use a starchy potato like Yukon Gold, but any potato that holds its shape well will work.
• Spice Level: Feel free to adjust the number of green chillies to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the Poha thoroughly in a colander under cold water until the water runs clear. This gets rid of any excess starch. Drain well and let it sit for a few minutes to dry out. Then, gently toss it with the sugar and salt. This helps soften the Poha and adds a little flavor.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal. Let them splutter – that’s how you know the flavors are releasing!
3. Add the chopped green chillies and onion to the pan. Sauté until the onions soften and turn translucent, about 3-4 minutes.
4. Next, add the cubed potatoes and turmeric powder. Give everything a good stir to coat the potatoes with the spices. Cover the pan and cook until the potatoes are tender, about 5-7 minutes.
5. Time for the Poha! Add the drained Poha to the potato mixture. Gently mix everything together, making sure the Poha is evenly coated with the spices. Cook on low heat for 2-3 minutes, stirring occasionally.
6. Finally, adjust the seasoning to your taste. Squeeze in the lime juice – this brightens up the flavors beautifully! Garnish with fresh coriander leaves and serve warm.

Expert Tips

• Don’t overcook the Poha! It should be soft and fluffy, not mushy.
• If the Poha seems too dry, sprinkle a little water over it while cooking.
• For extra flavor, you can add a pinch of asafoetida (hing) to the tempering.
• A squeeze of lemon juice really elevates the taste.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your sugar is vegan-friendly.
• Spice Level Adjustment: My friend, Priya, loves her Poha fiery. She adds a pinch of red chilli powder along with the green chillies.
• Makar Sankranti Poha: During Makar Sankranti, my family adds a handful of peanuts and a sprinkle of grated coconut to the Poha for a festive touch.
• Add Veggies: Feel free to add other veggies like peas, carrots, or beans.

Serving Suggestions

Poha is delicious on its own, but it’s even better with some accompaniments!

• A side of yogurt (dahi) is a classic pairing.
• A cup of hot chai (tea) is the perfect way to complete the breakfast.
• You can also serve it with a side of papad (crispy lentil wafers).

Storage Instructions

Poha is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water. Be aware that the texture will change slightly upon reheating.

FAQs

Let’s answer some common questions:

• What type of Poha is best for this recipe? I recommend thick Poha, but you can use fine Poha if that’s all you have. Just be gentle when mixing!
• Can I make Poha ahead of time? It’s best to make Poha fresh, but you can prep the potatoes and onions ahead of time to save some time in the morning.
• How do I prevent Poha from becoming mushy? Don’t overcook it! Rinse the Poha well and be gentle when mixing.
• What are some good accompaniments to Poha? Yogurt, chai, and papad are all great options.
• Can I use a different oil for the tempering? Absolutely! You can use any neutral-flavored oil like sunflower oil or vegetable oil.