Poha recipe is an easy and delicious breakfast made with flattened rice (poha), onions, tomatoes, chilis and mild spices. Some recipes use potatoes and other vegetables. Poha is popular in Central and Western Indian especially Maharashtra.
Poha is white rice that is parboiled, flattened, and dried. It’s also called beaten rice and looks more like flakes. Choose medium or thick flakes for this recipe.
STEP BY STEP POHA RECIPE INSTRUCTIONS WITH PHOTOS:
- Dry roast peanuts till they splutter and are slightly browned.
2. In the same pan, heat some oil and add chopped onions, green chilis and cook for 2-3 minutes.
3. Once the onions turn transparent, add chopped tomatoes and cook for 2-3 minutes.
4. Meanwhile, add dry poha to a strainer and place under running water for 10 seconds or pour 3 cups of water.
5. Drain the water completely, then add salt, turmeric and mix well.
6. Add poha, roasted peanuts, cumin (jeera) powder, asafoetida (hing), lemon juice and mix well.
7. Cover and cook for 3-4 minutes. Turn off the flame and garnish with coriander.
Check out other breakfast recipes :
Gunta Punugulu Recipe/ Paniyaram/ Ponganalu
Garelu recipe – Foodie Platter recipes
Kothimeera Vada Recipe/ Coriander fritters
Dosa batter recipe – Foodie Platter
Tamarind Rice Recipe/ Pulihora
Poha recipe
Ingredients
- 1 1/2 cup Poha (medium thick rice flakes)
- 1 small Onion
- 1 Green chili
- 1/2 Tomato
- 2 tbsp Peanuts Dry roasted
- 1 tbsp Salt
- 1 tbsp Turmeric
- 1/2 tbsp Hing (Asafoetida)
- 1 tbsp Jeera powder (Cumin)
- 2 tbsp Lemon juice
- 2 tbsp Oil
- 3 cups Water
Instructions
- Dry roast peanuts till they splutter and are slightly browned.
- In the same pan, heat some oil and add chopped onions, greenchilis and cook for 2-3 minutes.
- Once the onions turn transparent, add chopped tomatoes and cook for 2-3 minutes.
- Meanwhile, add dry poha to a strainer and place underrunning water for 10 seconds or pour 3 cups of water.
- Drain the water completely, then add salt, turmeric and mix well.
- Add poha, roasted peanuts, cumin (jeera) powder, asafoetida(hing), lemon juice and mix well.
- Cover and cook for 3-4 minutes. Turn off the flame and garnish with coriander.
Notes
- Don’t add too much water to poha and don’t let it sit for too long after adding water, it turns mushy.
- Adding jeera powder gives unique flavor to the dish.
- Choose medium or thick flakes of flattened rice (poha).
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