Poha

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use thick poha rather than thin poha; thin flakes turn mushy too quickly.
• •Rinsing time matters: a quick rinse softens the flakes, while soaking will make them soggy.
• •For a slightly richer Maharashtrian-style variation, add 20 g roasted peanuts with the tempering; this will change the nutrition and allergens.
• •Serve with extra lemon wedges and hot tea for a classic breakfast.

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