Poha Recipe (Flattened Rice)
Light, fluffy flattened rice tempered with mustard seeds, onion and curry leaves — the quick breakfast of western India.
Poha is the fast, easygoing breakfast of Maharashtra and much of central and western India. Flattened rice is rinsed until it softens, then tossed through a quick tempering of mustard seeds, onion, green chilli and curry leaves. It comes together in minutes and is light enough to eat any time of day.
The one thing that trips people up is texture. Done right, poha is soft and fluffy with the grains still separate; done wrong, it clumps into a paste. The secret is all in how you rinse it — and it is easy once you have seen it work.
Ingredients
- 2 cups thick poha (flattened rice)
- 1 large onion, finely chopped
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds (optional)
- 1 green chilli, chopped
- 8-10 curry leaves
- 2 tbsp peanuts (optional)
- 1/2 tsp turmeric powder
- 1 tsp sugar
- Salt to taste
- 1 tbsp lemon juice
- Fresh coriander and grated coconut to garnish
- Sev to serve (optional)
How to make poha
- Rinse the poha. Put the poha in a colander and rinse it under gently running water, turning it with your fingers, until every flake is damp. Let it sit in the colander to drain. It should soften in a few minutes and stay separate — never soak it in a bowl of water.
- Season it. Sprinkle the turmeric, sugar and salt over the drained poha and toss it lightly so the colour and seasoning spread through. Set it aside while you make the tempering.
- Start the tempering. Heat the oil in a wide pan. Add the mustard seeds and let them splutter, then the cumin if using, and the peanuts. Fry the peanuts until they colour and turn crunchy.
- Add the aromatics. Toss in the green chilli and curry leaves — stand back, they will crackle — followed by the chopped onion. Fry until the onion turns soft and translucent.
- Fold in the poha. Add the seasoned poha to the pan and fold it gently through the tempering so everything is evenly coloured and warmed through. Be gentle so the flakes stay whole.
- Finish. Cover the pan and let it steam on low heat for a minute or two, then turn off the heat. Squeeze over the lemon juice, scatter with coriander and coconut, and serve hot with sev on top if you like.
Tips and variations
If your poha feels dry after tempering, sprinkle over a spoon or two of water, cover, and let the steam soften it. If it feels wet, cook it uncovered for another minute. Thick poha is far more forgiving than the thin kind, so it is worth seeking out.
For batata poha, fry a small diced potato in the oil until tender before adding the onion. A handful of green peas dropped in with the onion adds colour, and a pinch of grated ginger sharpens the tempering. In Indore, poha is famously topped with jeera-spiced sev and served with a wedge of lemon. Poha pairs naturally with a cup of masala chai, and makes a lighter alternative to a weekend aloo paratha. Browse the kitchen section for more quick breakfasts.
Frequently asked questions
Which poha should I buy?
Use medium or thick poha for this dish. Thin poha (nylon poha) turns to paste when rinsed and is better kept for chivda and roasted snacks. The thicker variety holds its shape and softens without going mushy.
How do I keep poha from turning mushy?
Rinse it in a colander under gentle running water, then leave it to drain rather than soaking it in a bowl. It should soften but stay separate. If it still feels firm after a few minutes, sprinkle over a little more water.
Why did my poha turn out dry?
It was probably under-rinsed or rinsed too quickly. Poha needs enough water to plump up. Sprinkle a little water over it, cover the pan for a minute on low heat, and the steam will soften it again.
What is kanda poha?
Kanda poha simply means poha made with onion (kanda in Marathi). It is the everyday Maharashtrian version, tempered with mustard seeds, onion, green chilli and curry leaves. Batata poha, made with potato, is a close cousin.
Can I add potato or peanuts?
Yes to both. Fry diced potato in the tempering until tender before adding the onion for batata poha, and toss in a handful of peanuts early so they crisp up. Both are common and add texture.
How do I finish poha well?
A squeeze of lemon, a scatter of fresh coriander, and often a sprinkle of crunchy sev or grated fresh coconut over the top. The lemon in particular lifts the whole dish, so do not skip it.