Poha

Poha is the light, fluffy flattened-rice breakfast of western India — soft rice flakes tossed with mustard seeds, curry leaves, turmeric, peanuts, and onion, finished with lemon and fresh coriander. It is gentle on the stomach, quick to make, and quietly addictive.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

280

Ingredients

• 2 cups thick poha (flattened rice)
• 1 onion, finely chopped
• 1/4 cup roasted peanuts
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 8 curry leaves
• 2 green chillies, chopped
• 1 tablespoon oil
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• Salt, to taste
• 2 tablespoons chopped coriander
• 1/4 cup grated coconut

Instructions

1. Rinse the poha gently in a colander under running water, drain, and rest for 5 minutes until soft but not mushy.
2. Sprinkle the turmeric, sugar, and salt over the poha and toss gently.
3. Heat the oil and add the mustard seeds; when they crackle, add the curry leaves, green chillies, and peanuts.
4. Add the onion and cook for 3 minutes until soft and translucent.
5. Fold in the poha and cook on low heat for 3 to 4 minutes, stirring gently so the flakes stay intact.
6. Finish with lemon juice, coriander, and grated coconut, and serve warm.

Pro tips

• Use thick poha, not thin — thin flakes turn to mush when rinsed.
• Rinse quickly and drain immediately; soaking makes poha soggy.
• Let the poha rest after cooking so the flavors settle.

Frequently asked questions