Poha
Ingredients
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- 2 1/2 cups poha (thick flattened rice) – rinsed in cold water and drained
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp neutral oil
- 1/4 cups raw peanuts
- 1 tsp black mustard seeds
- 1/8 tsp asafoetida (hing)
- 12 leaves curry leaves
- 2 tsp green chilies – finely chopped
- 1 cups onion – finely chopped (~1 medium onion)
- 1 cups potato – small dice (~1 medium potato)
- 2 tbsp water
- 2 tbsp lemon juice
- 1/2 cups cilantro – chopped
Instructions
1. Place the poha in a colander and rinse under cold water, gently tossing until it softens but holds its shape, 20–30 seconds; drain well for 5 minutes. In a bowl, toss the drained poha with the turmeric powder, sugar, and salt; set aside.
2. Heat the neutral oil in a wide skillet over medium heat. Add the raw peanuts and fry until golden and crisp, 2–3 minutes; push them to the edges of the pan to clear the center.
3. Add the black mustard seeds to the hot oil and let them crackle, 30–60 seconds. Stir in the asafoetida (hing), curry leaves, and green chilies; cook until fragrant, about 30 seconds.
4. Add the onion and potato; sauté until the onion turns translucent and the potato is just tender, 6–8 minutes, stirring occasionally.
5. Add the seasoned poha and the water, tossing gently to combine without crushing. Cover, reduce heat to low, and steam until the poha is hot and fluffy, 2–3 minutes.
6. Turn off the heat and sprinkle with the lemon juice and cilantro. Fluff once more and serve immediately.
Poha is a light, savory dish of tender flattened rice gently steamed with a fragrant tempering of mustard seeds, curry leaves, green chilies, and turmeric. It balances textures with soft, fluffy grains, crunchy peanuts, and fresh herbs, and finishes bright with lemon. Often enjoyed for breakfast or as a teatime snack, it is satisfying yet easy on the palate, making it a staple in many Indian homes.
Originating in western and central India—especially Maharashtra’s kanda-batata poha and Madhya Pradesh’s Indori style—poha has spread widely with regional twists. The base technique of rinsing thick flattened rice and steaming it through a spiced oil is long established in home cooking. Over time, local preferences added elements like sev, pomegranate, coconut, or peas, but the essential character remains a gently spiced, comforting rice-flake preparation.