Poha Recipe: How to make Poha
Poha or Pohe is an Indian breakfast and snack. It is made with flattened puffed rice and is one of our go-to Breakfast recipes. Poha is quick to make and is perfect for rushed mornings because it takes about 20 minutes to make. And most importantly, it is vegan and is packed with nutrition.
Poha is a simple and quick recipe to make and is perfect for lunch boxes as well. You do not need to do any meal prep to prepare the dish quickly.
We usually make it with loads of veggies, but you could simply make this with onions and potatoes. Poha is always a favourite because it is packed with flavours and the roasted peanuts add a crunch to it as well.
Preparation to make Poha:
Clean Poha and add to a large bowl. Add enough water, to just wet the poha. That’s how I always do it. However, if you are making poha for the first time, you could strain the poha with water once and then keep aside. After 5 minutes, run your fingers through it to break lumps, if any.
Tip: Make sure to use medium or thick Poha flakes to make this recipe. If you use the thin flakes, they turn quite mushy after straining them through water.
Step 2 :
Chop all the veggies:
I like chopping all the veggies very finely. You could chop them up in any size you like and depending on how crunchy you like your veggies.
The Vegetables that go perfectly with poha are:
- Green Peas
- Green beans
Tip: You could also use tomatoes, but not a lot of them because they will make the whole dish a bit mushy.I usually use 1 anyway because I like the taste of tomatoes.
And depending on which vegetables you want to use, you can make different varieties of poha like:
- Kanda Poha: Which has only onions (Kanda=Onion)
- Batata Kanda Poha: Made with onions and potatoes ( batata=potato)
- Peas poha: Make with green Peas: Super healthy and perfect for winters
- Mix veg Poha: Made with all sorts of veggies and our fav kind
How to make poha Recipe:
In a pan, take some oil or ghee and roast the peanuts on a low flame until they are crispy and brown. Set them aside. This helps in keeping them crunchy.
In the same pan, add a little more oil and add cumin and mustard seeds. Allow them to crackle.
Add onions, curry leaves and green chillies to the pan. At this point you could add in potatoes as well, if you wish to. Let it cook for about 5 minutes or until the onions turn pink or until the potatoes turn soft.
If your potatoes seem to be taking long to cook, add in a splash of water and cover with a lid and let it cook for about 3-4 mins.
Add in the rest of the vegetables and saute for about 5-7 minutes or until they turn al dante. You do not want to over cook the veggies because it makes the poha mushy.
Once the vegetables are cooked, add in salt as per taste and turmeric powder. Give it all a good mix and make sure there isn’t any water or liquid in the pan.
Add in the rinsed Poha. Give everything a good mix, so that the poha is coated nicely. Once you are done mixing, turn off the flame and add in the roasted peanuts and the juice of half a lemon.
Garnish with finely chopped coriander and serve while still hot. It is usually garnished with some Sev, but to be honest I never add sev because the roasted peanuts bring enough crunch to the dish.
It tastes amazing as is, and if you want, you could serve this with some yogurt, mint chutney or simply tomato ketchup.
Some Important things to keep in mind:
1.Choose the right kind of Poha: Use either medium flakes or thick flakes for the Poha recipe. otherwise the poha will turn mushy.
If you can not seem to find thick flakes poha, you can make this using thin flakes as well. But that balance is hard to achieve. If I have thin flakes poha at hand, I refrain from adding any water to it.
I simply add the poha to the cooked veggies, mix it well and leave it covered with a lid. And it cooks in about 5 minutes or so.
2.Add veggies: Adding more vegetables make this a very nutritious and balanced meal. And it is quite filling as well.
3.Topping & Garnish: There is no limit to what garnishes you can use on your Poha. Use anything from sev or freshly grated coconut to finely chopped coriander. But whatever you use, don’t forget to top it off with a good squeeze of lemon.
Traditional Veggie Loaded Poha Recipe
- 2 Cup Thick flake Poha or flattened rice
- 1 Handful Raw peanuts
- 1 Tbsp Coconut Oil or Ghee
- 3/4 tsp cumin seeds
- 3/4 tsp mustard seeds
- 1 Twig Curry leaves (About 8-10)
- 2-3 Green chillies
- 1 Med Sized Onion
- 1 Med Sized Potato
- 1 Med Sized Tomato
- 1 Med sized Capsicum
- 1/2 Med sized cauliflower head
- 1 tbsp salt
- 1 tbsp turmeric powder
- 1/2 Lemon
- Coriander leaves for garnishing
- Strain the Poha flakes through water or take poha flakes in a large bowl and add enough water to just wet the flakes. Set this aside.
- After 5 minutes, run your fingers through the wet poha to break lumps, if any.
- Chop all the veggies. make sure you chop the veggies very finely, so that it is easier and quicker to cook them. If you are using potato(optional), you could also use boiled potatoes. I use finely chopped potatoes.
Home to make Poha
- Take some oil or ghee in a pan and roast the peanuts till they turn crisp. Set them aside.
- In the same pan, add in cumin and mustard seeds on a low heat and allow them to crackle.
- Next, Add in chopped onion, potato, green chillies and curry leaves and cook for 5-10 minutes. Cook until the potatoes turn soft and the onions turn pink. You could also add a splash a water and cover it with a lid at this point, if the potatoes seem to be taking long time to cook.
- Add in all the vegetables and cook for another 5-7 minutes, till all the vegetables are al-dante.
- Next add in the salt as needed and turmeric powder and mix it well.
- Add in the wet Poha to the veggies and turn off the flame. Mix all the veggies well with poha.
- Top with the peanuts that we set aside earlier and a squeeze of lemon juice.
- Garnish with sev or finely chopped coriander leaves and serve hot.
- Make sure to use thick flakes Poha. The thin flakes turn mushy when rinsed with water.
- To make this a balanced and nutritious meal, pack it with vegetables, whatever veggies you like and prefer.
- Make sure to add in the lemon juice at the end, it gives the dish a punch.
- Serve with Yougurt or mint chutney.