Poha Recipe

I adore this poha recipe because it perfectly balances flavors and textures, with the crunchy peanuts and zesty lemon juice making every bite a delightful experience. Plus, it’s quick to whip up and reminds me of cozy mornings when I want something both comforting and energizing to start my day.

I love cooking up poha, a delightful breakfast dish from India, that’s absolutely nutritious and packed with flavor. It consists of softened flattened rice, which is absolutely the best vehicle for flavor, mustard seeds that have simply blown my mind (and my taste buds) as to how aromatic and flavorful a seed can be, and the best part—crunchy peanuts.

A good poha dish has the best blend of textures that will make you rethink what you’re doing in the breakfast department.

Ingredients

• Poha (Flattened Rice): Low in gluten, rich in carbohydrates, provides quick energy and is easily digestible.
• Peanuts: Good source of protein and healthy fats, adds crunch and nutty flavor.
• Onion: Adds pungency and slight sweetness, contains antioxidants and vitamins.
• Turmeric Powder: Provides a vibrant yellow color, has anti-inflammatory properties and adds warmth.
• Lemon Juice: Adds a tangy freshness, rich in vitamin C and aids in digestion.
• Curry Leaves: Infuses aromatic flavor, rich in iron and vitamins, aids in digestion.

Ingredient Quantities

• 1 cup poha (flattened rice)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 2 tablespoons peanuts
• 1 medium onion, finely chopped
• 1-2 green chilies, chopped
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 small potato, peeled and diced (optional)
• 8-10 curry leaves
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon grated coconut (optional)

Instructions

1. Using a colander, wash the poha in running water for a minute until it is slightly softened. Then, set it aside to drain completely.

2. Warm oil in a skillet over medium heat. Put in the mustard seeds and allow them to pop.

3. Add the peanuts and cook them until they are golden and crunchy.

4. Introduce the onions into the pan and sauté until they turn translucent.

5. Incorporate the diced potatoes, if you’re using them, along with the turmeric and green chilies, and let everything cook together until the potatoes are nice and tender.

6. Add the curry leaves and mix well, letting their fragrance permeate the dish.

7. Include the rinsed poha, sprinkle with salt to taste, and mix everything gently to combine.

8. Put the lid on the pan and let it cook on low heat for about 2 to 3 minutes so that the flavors can blend together.

9. Take the pan off the heat and drizzle lemon juice over the poha. Add fresh coriander and, if using, grated coconut.

10. The poha can be served piping hot and garnished with extra coriander or coconut, if that’s your jam.

Equipment Needed

1. Colander
2. Skillet
3. Cooking spoon
4. Knife
5. Chopping board
6. Measuring cups
7. Measuring spoons
8. Lid for the skillet

FAQ

• Q: Can I use red poha instead of the regular white poha?Yes, you can use red poha as a healthier alternative. However, it does require a bit more soaking time, so you’ll need to adjust for that.
• Q: How do I ensure the poha doesn’t become mushy?A: Wash the poha in very cold water. Place it in a strainer and let it sit for about three minutes so that it drains to the point where it is no longer dripping.

  B: Transfer the poha to a bowl. Stir in salt, turmeric, and sugar so that everything is evenly distributed.

• Q: Is it necessary to add peanuts?Peanuts provide a delightful crunch. However, if you prefer nuts that are less crunchy, you can simply replace peanuts with cashews. Or leave out the nuts altogether!
• Q: Can I add other vegetables to the poha?Sure! You can include additional items like carrots, peas, or bell peppers for even more nutrition and color.
• Q: What can I use instead of curry leaves?A: If you can’t get fresh curry leaves, you can substitute a different, but equally tantalizing, flavor: Asafoetida. It’s a powder with a strong smell that mellows in cooking, and it packs a powerful punch when it comes to flavor, something you definitely won’t miss in this dish.
• Q: How do I make it spicy?A: Raise the number of green chilies or put in a pinch of red chili powder to raise the spice level.
• Q: Can I make this ahead of time?Poha is most delicious when served fresh, but if you want to make it for your guests, you can do most of the work ahead and finish cooking it just before serving. Do that, and it will be as light and fluffed as it should be. Here’s how to serve 4.

Substitutions and Variations

For poha (flattened rice): use cooked quinoa or couscous to maintain the texture and flavor.
For oil: use ghee or coconut oil for a richer taste.
For mustard seeds: use cumin seeds instead to give a different spiced scent.
For peanuts: substitute with roasted cashews or almonds for a different nutty flavor.
For lemon juice: substitute lime juice for a slightly different zingy citrus flavor.

Pro Tips

1. When washing the poha, be careful not to over-soak it. Just a quick rinse is sufficient to soften it. Otherwise, it may become mushy when cooked.

2. To enhance the flavor, lightly roast the peanuts before adding them to the dish. This will make them even crunchier and add a nice texture.

3. Consider tempering the mustard seeds with a pinch of asafoetida (hing) along with the curry leaves for added aroma and depth of flavor.

4. Add the salt to the poha after mixing it well with the other ingredients to ensure even seasoning throughout the dish.

5. For an extra burst of flavor, mix in a teaspoon of sugar along with the lemon juice. This will balance the tanginess and add a subtle sweetness to the dish.