Poha Recipe

Poha is one of the most loved Indian breakfast recipes. Simple, easy, mildly spiced, and healthy poha recipe. Makes a perfect breakfast or a light lunch.

Poha is made with flattened rice, onions, and potatoes. Tempered with cumin seeds, mustard seeds, and curry leaves. Flavored with basic Indian spices, nuts, and freshly squeezed lemon juice.

POHA RECIPE

Poha is a popular vegan breakfast across the Indian subcontinent. I grew up devouring poha and now my princess. I remember every Sunday, this used to be our breakfast.

Poha or flattened rice is a popular breakfast recipe originally from Western India. However, because of its taste and ease of preparation, this dish is popular throughout India.  

There are quite a few variations to this recipe. The basic ingredients remain the same. You can add ingredients to your liking, and there is nothing wrong with it. I think every home in India has its way of cooking this simple yet delicious poha.

WHAT IS POHA

Poha is known by a few names across India. In Maharashtra, it is called Kanda poha, in Gujarat, it is known as Kanda batata poha, and in the Northern part of India, it is called Aloo poha.

The basic recipe remains the same for all, except for a few variations. In the Northern part of India, where I grew up, my mom did not add any sugar to Poha. It is more on the spicy side. In Gujarat, some sugar is added to make it a little sweet.

 Typically potatoes are not used in this recipe in Maharashtra. In Northern India, we love the addition of potatoes.  

Today, I am sharing my mom’s poha recipe, which I grew up devouring. This recipe requires very less cooking and is super simple to make. With simple ingredients and basic spices, you can make a delicious breakfast or even a light lunch in no time.

Check out the recipe for options, and all the variations to suit your taste bud. Enjoy making this quick, simple, versatile poha recipe. It’s one of the amazing, healthy, and gluten-free breakfast recipes.

Pic Shown: Kanda Poha

INGREDIENTS FOR POHA RECIPE

2 cups thick poha (flattened rice)

1 medium onion finely, chopped

1 medium potato, chopped into small cubes(1/4 inch cube)

1/4 cup frozen green peas, or veggies of choice; optional

1/4 cup raw peanuts or nuts of choice; For nut-free, omit nuts

1 green chili, finely chopped; adjust to taste

2 tablespoon canola oil or other neutral oil

1/8 teaspoon asafetida

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 sprig of fresh curry leaves, about 10-12 curry leaves

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder, adjust to taste

1 teaspoon freshly squeezed lemon juice, adjust to taste

1 teaspoon sugar, optional

1/4 cup of water, as needed

Salt to taste

FOR GARNISH

A handful of fresh cilantro, chopped

A handful of fresh pomegranate seeds optional

1-2 tablespoon plain sev

Pic Shown: Kanda Poha

DIRECTIONS FOR POHA RECIPE

To a sieve, add 2 cups of poha, and wash it under running water for a few minutes. Place the sieve in a bowl and let the water drain completely, around 10-15 minutes. This helps soften the poha.

Note: Check poha if it is soft enough. Take a poha flake and break it between the fingers. It should easily crush.

Heat oil in a Kadai or a pan. Add raw peanuts and fry the peanuts for a few minutes or light brown. Remove and keep it aside.

Note: Nuts are optional, you can use any nuts of your choice or simply omit them to make this recipe nut-free.

In the same oil, add asafetida, mustard seeds, and cumin seeds. Allow the seeds to crackle, for about a minute.

Add onions, curry leaves, and sauté for a minute. Now add potatoes, and salt to taste. Mix well, cover, and turn the heat to low. Cook covered or the potatoes are cooked for around 4-5 minutes.

Add turmeric powder, and red chili powder, and mix well. Add poha, green peas or veggies of choice (optional), and salt to taste. Mix well. Sprinkle 3-4 tablespoons of water, cover, and cook for 5 minutes.

After 5 minutes, turn off the heat. Add fried peanuts, green chili, fresh coriander, and lemon juice. Mix well.
(Optional) Garnish with pomegranate seeds and Sev. Enjoy poha with a cup of chai!

Pic Shown: Kanda Poha

VARIATIONS TO POHA RECIPE

Maharashtrian Poha

The Maharashtrian poha is also known as Kanda poha. Similar preparation of poha as aloo poha, except without the aloo. For garnish grated coconut, peanuts are a must.

Indori Poha

The Indori Poha is quite similar to the aloo poha, fennel seeds are added to the seasoning. A touch of sugar is also added to balance the flavor. Garnish with Sev and chopped onions.

Jain Poha

This is a no-onion recipe. Poha is made without any onions.

Vegetable Poha

Veggies like diced cauliflower, carrots, green beans, or corn can be added for flavor and nutrients.

Lemon Poha

While I love to add lime or lemon juice for that tangy flavor. You can add a little extra lemon juice and make Lemon Poha.

TIPS FOR DELICIOUS POHA

Sharing a few helpful tips that help me make this perfect poha, not too dry or too mushy.

RINSE THE POHA

Rinse the poha well, or the water runs clear. Take a poha flake and crush it between your fingers. Poha flakes break easily when soft.  

Place the rinsed poha in a bowl, and allow all the water to drain well. This usually takes around 10-15 minutes. This helps remove any extra moisture, which prevents the poha from becoming soggy or mushy.

ROAST THE NUTS

Roast the peanuts and set them aside. Add it at the end, this gives a nice crunch to the dish.

DICE VEGGIES SMALL

If using potatoes, dice them small and cook them completely. Next, add onions and spices.

You can add veggies of your choice. Green peas, carrots, cauliflower, or beans are a great option. Finely chop the veggies for uniform cooking. Thaw frozen vegetables before cooking.  

Do not add too much water, a couple of tablespoons of water is enough to blend everything. Adding too much water will result in soggy or mushy poha.

After sprinkling some water, cover the poha and cook on low heat for a few minutes.

Sugar is optional. I think adding just a little helps balance the flavors. It enhances the flavors of poha.

CURRY LEAVES FOR AROMA

Curry leaves add a nice aroma and a distinct flavor to the Poha. If you can’t find fresh curry leaves you can use dry.

DON’T FORGET THE GARNISHES

Use freshly squeezed lemon juice for best results. Don’t skip on cilantro, it adds a nice refreshing flavor to the dish.

Nuts are optional. I think they add a nice crunch and nutritional value to the dish.

Pomegranate seeds and Sev is optional. It adds a nice flavor and texture to the dish. You can use any Namkeen of your choice. Namkeen Boondi, Chivda, and aloo Bhujia add a nice crunchy flavor.

Pic Shown: Kanda Poha

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF POHA TO USE

Poha comes in 2 varieties, thick and thin. For this recipe, use a thick variety of poha.

WHAT VEGGIES TO ADD

Veggies add a nice crunch and flavor to this dish. Feel free to use any veggies of your choice. I prefer potatoes, green peas, carrots, cauliflower, or green beans.

Chop the veggies finely so that they all cook at the same time. Finely chopped veggies blend well into the poha.

CAN I USE FROZEN VEGGIES

You can use frozen veggies. Microwave the frozen veggies for 1-2 minutes and defrost them. Or soak the frozen veggies in some hot water for 5-10 minutes or thawed completely.

CAN I SKIP CURRY LEAVES

Curry leaves add a nice aroma and distinct flavor to the Poha. I highly recommend using adding them. If you can’t find them or don’t like the flavor, feel free to skip the curry leaves.

WHERE CAN I FIND CURRY LEAVES

Curry leaves can be found in most Asian/Indian grocery stores. You can find fresh and dried curry leaves.

WHAT IS HING [ASAFETIDA]

Hing (Asafetida) is a spice, a common ingredient found in Indian kitchens. It naturally has a strong and pungent smell and is yellow. Asafetida comes in powdered or granulated form. It is often used in lentils and beans as it helps with digestion.

IS ASAFETIDA GLUTEN-FREE

Powdered asafetida may contain wheat or other forms of gluten. For gluten-free check the label. If you can’t find gluten-free asafetida, you can buy the asafetida crystals and grind them yourself.

WHAT IS SEV

Sev is a deep-fried Indian snack made with besan (chickpea flour) and some spices. It is served with tea or used as a garnish to many Indian chaat recipes like Ragda Pattice, Dahi Bhalla, papdi chaat, bhel puri, and Sev puri.

WHERE CAN I FIND SEV

Sev can be found in most Asian/Indian grocery stores. If you can’t find sev you can use some other namkeen like spicy boondi, chivda, or Aloo bhujiya.

CAN I SKIP LEMON JUICE

Lemon juice adds a nice tangy and refreshing flavor to the dish. If you prefer, skip it, the Poha will still taste great.

HOW TO STORE POHA

Poha stays good for up to a week in the refrigerator. Store it in an air-tight container. Add a splash of water, reheat and enjoy a warm bowl of goodness.

It’s a perfect make-ahead breakfast or a healthy snack. Enjoy warm poha with a cup of chai!

TRIED THIS RECIPE?

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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