Easy Poha Recipe

This poha recipe delivers a delicious flattened rice breakfast that’s ready in just 25 minutes. As someone who grew up eating this traditional Indian dish every weekend, I can tell you that mastering this simple recipe will give you a nutritious meal that’s perfect for busy mornings.

Poha, also known as beaten rice or flattened rice, comes from parboiled rice that’s been rolled and flattened. This versatile ingredient absorbs flavors beautifully while maintaining a light, fluffy texture when cooked properly.

Essential Ingredients for Perfect Poha

The key to authentic poha lies in using the right ingredients and proportions. Here’s what you’ll need:

Main Ingredients:

• 2.5 cups thick poha (flattened rice)
• 2 tablespoons oil
• 3/4 cup diced onions
• 3/4 cup small-diced potatoes

Spices and Seasonings:

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 10-12 curry leaves
• 2 green chilies, diced
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Optional Add-ins:

• 2 tablespoons raw peanuts
• 1 tablespoon lime juice
• Fresh cilantro for garnish

I always recommend using thick or medium poha varieties. Thin poha becomes mushy and won’t give you the proper texture that makes this dish so satisfying.

Step-by-Step Cooking Instructions

Making perfect poha requires attention to timing and technique. Follow these detailed steps:

1. Preparation Phase:

1. Rinse the poha under running water in a strainer until completely wet
2. Let it drain while you prepare other ingredients
3. Dice onions and potatoes into small, uniform pieces

2. Cooking Process:

1. Heat oil in a heavy-bottom pan over medium-high heat
2. Add peanuts first and roast for 1-2 minutes until golden
3. Remove peanuts and set aside
4. Add mustard and cumin seeds, let them sizzle
5. Add curry leaves and green chilies
6. Stir in diced onions and cook for one minute

3. Final Assembly:

1. Add potatoes, mix well, and cover for 3-4 minutes
2. Check if potatoes are tender by breaking one with your spatula
3. Add turmeric, salt, sugar, and drained poha
4. Mix gently until poha turns yellow
5. Cover on low heat for 2 minutes
6. Add lime juice and roasted peanuts before serving

The entire process takes about 15 minutes of active cooking time. I’ve made this recipe hundreds of times, and the secret is keeping the heat controlled to prevent sticking.

Popular Variations and Regional Styles

Different regions of India have their own poha traditions. Understanding these variations helps you customize the recipe:

Maharashtrian Style (Kanda Batata Poha):

• Includes peanuts as a must-have ingredient
• Garnished with fresh grated coconut
• Slightly sweeter with balanced spices

Indori Style:

• Features fennel seeds for aromatic flavor
• Topped with sev (thin fried noodles)
• Includes pomegranate seeds and raw onions
• Has a tangy-sweet (khatta-meetha) taste profile

Jain Variation:

• Made without onions and potatoes
• Uses ginger for flavor enhancement
• Perfect for those following Jain dietary restrictions

You can also create vegetable poha by adding diced bell peppers, green peas, or grated carrots. This increases the nutritional value and adds colorful appeal.

Expert Tips for Perfect Results

After years of making poha, these tips ensure consistent success:

Texture Management:

• Always use thick poha for best results
• Don’t over-rinse the poha or it becomes too soft
• If the mixture seems dry, sprinkle water lightly

Flavor Enhancement:

• Never skip the sugar as it balances all flavors
• Add lime juice only at the end to maintain freshness
• Toast peanuts properly for maximum crunch

Cooking Technique:

• Cut potatoes very small so they cook quickly
• Keep heat on medium-low after adding poha
• Cover the pan briefly to help flavors meld

Nutritional Benefits and Serving Suggestions

This healthy breakfast provides complex carbohydrates, essential vitamins, and minerals. One serving contains approximately 380 calories with good amounts of vitamin C and potassium from the vegetables.

Poha pairs wonderfully with hot masala chai or fresh fruit juice. In many Indian households, it’s served alongside traditional sweets like jalebi for a complete breakfast experience.

Storage and Reheating Tips

Fresh poha tastes best when served immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, sprinkle a little water over the poha and microwave for 30 seconds. This restores moisture and prevents the dish from becoming too dry.

Conclusion

This authentic poha recipe brings together simple ingredients to create a satisfying meal that’s both nutritious and delicious. Whether you’re new to Indian cooking or looking to perfect your technique, this flattened rice dish offers endless possibilities for customization while remaining true to its traditional roots.

Start with this basic recipe, then experiment with regional variations to find your favorite style. The beauty of poha lies in its simplicity and the comfort it brings to every meal.

Easy Kanda Poha

This poha recipe delivers a delicious flattened rice breakfast that’s ready in just 25 minutes. Made with beaten rice, onions, potatoes, and aromatic spices, this traditional Indian dish is perfect for busy mornings and makes a nutritious meal that’s light yet satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3 bowls

Course: Breakfast

Cuisine: Indian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2.5 cups Poha (flattened rice) medium or thick variety preferred
• 2 tablespoons Oil divided
• 3/4 cup Onions diced
• 3/4 cup Potato diced into 1/2-1 centimeter pieces

Spices and Seasonings

• 1/2 teaspoon Mustard Seeds (Rai) optional
• 1/2 teaspoon Cumin seeds (Jeera) optional
• 10-12 pieces Curry Leaves (Kadi Patta)
• 2 pieces Green Chili Pepper diced, adjust to taste
• 1/4 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Salt adjust to taste
• 1/2 teaspoon Sugar adjust to taste

Optional Add-ins and Garnishes

• 2 tablespoons Peanuts raw, optional
• 1 tablespoon Lime juice
• 1 tablespoon Cilantro leaves (Coriander) chopped
• as needed Sev or bhujia for garnish
• as needed Pomegranate seeds for garnish
• as needed Coconut freshly grated, for garnish

Equipment

• Heavy Bottom Pan
• Strainer
• Spatula

Method

 

1. Add poha to a strainer and rinse under running water until the water runs clear. Make sure all the poha is wet. Let it rest while you sauté the other ingredients.
2. Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
3. Optional: Add the peanuts and saute for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
4. Add cumin seeds and mustard seeds to the oil and let them sizzle.
5. Add the curry leaves and green chili pepper. Then, add the diced onions and stir well. Saute for a minute.
6. Add the diced potatoes. Mix well with the onions. Now cover the pan with a lid and cook on medium-low heat until the potatoes are cooked completely. Open the lid and stir. Break a potato piece with the spatula to ensure it is cooked well. (It is important to cut the potatoes into small pieces so they cook quickly in 3-4 minutes)
7. Add turmeric, salt, sugar, and poha to the pan. Mix gently until all the poha gets the yellow turmeric color. Change to low heat and cover the pan for 2 minutes. This helps to heat the poha.
8. Turn off the heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
9. You can taste test and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes like sev, pomegranate seeds, or grated coconut.

Notes

Variety of poha: I usually use medium or thick (preferred) variety of poha for this recipe. Thin poha will become quite mushy, and you won’t get the right texture.

Potatoes: Make sure to dice potatoes really small so that they cook quickly.

Sugar: I highly recommend not skipping the sugar, as it balances the flavors very well.

Poha is dry? In case your poha seems a dry bit, just sprinkle some water and mix it once.

Vegetable Poha: You can also add other veggies like diced bell peppers, green peas, corn, or grated carrots to make vegetable poha.

Storing: Poha is always best enjoyed immediately, but if you are storing it for later use, then keep it in an airtight container. Sprinkle some water on top and reheat in the microwave.