Poha

Nutrition · per serving

Steps

1. 1

   Place the thick poha in a sieve and rinse briefly under running water for 10-15 seconds, gently turning it with your fingers so all the flakes are moistened. Let it drain for 5 minutes; it should soften but still hold its shape, not become mushy.

   120 g thick poha (flattened rice)
2. 2

   While the poha drains, prep the remaining ingredients: finely chop the onion, green chili, and coriander, pluck the curry leaves, and cut the lemon.

   80 g onion, finely chopped1 small (5 g) green chili, finely chopped10 g fresh coriander, chopped10 leaves curry leaves1/2 (about 15 ml juice) lemon
3. 3

   Sprinkle the turmeric powder and salt over the drained poha and toss very gently with your fingers or a fork to coat evenly without breaking the flakes.

   120 g thick poha (flattened rice)1/2 tsp turmeric powder3/4 tsp salt
4. 4

   Heat the oil in a wide pan over medium heat. Add the black mustard seeds and let them crackle. Add the cumin seeds and curry leaves; fry for 10-15 seconds until aromatic. Keep the heat moderate so the spices bloom without burning.

   15 ml neutral oil1 tsp black mustard seeds1/2 tsp cumin seeds10 leaves curry leaves
5. 5

   Add the chopped onion and green chili. Saute for 2-3 minutes until the onion turns translucent and just starts to soften; do not brown deeply, or the poha will lose its light breakfast character.

   80 g onion, finely chopped1 small (5 g) green chili, finely chopped
6. 6

   Add the seasoned poha and sprinkle in the water. Fold gently for 1-2 minutes until heated through and evenly yellow. If it looks dry, cover for 30 seconds; if it looks wet, leave uncovered and stir lightly. The grains should be soft, fluffy, and separate.

   120 g thick poha (flattened rice)30 ml water
7. 7

   Turn off the heat. Add the chopped coriander and squeeze over the lemon juice. Toss gently, taste, and adjust salt if needed. Serve immediately while warm and fluffy.

   10 g fresh coriander, chopped1/2 (about 15 ml juice) lemon

Origin & History

Poha is a beloved breakfast dish across western and central India, especially in Maharashtra and Madhya Pradesh, where flattened rice is quickly cooked with spices and aromatics. Its popularity comes from being affordable, fast, light, and adaptable to local tastes, with many regional versions including peanuts, potatoes, or grated coconut.