Easy Poha Recipe
A quick and easy Indian breakfast or snack made with flattened rice, spices, and peanuts.
35m4Servings
Nutrition
630kcal
18gProtein
102gCarbs
16gFat
Ingredients
Poha
2 cups
Oil
1½ tbsp
Coriander Leaves
finely chopped
2 tbsp
Peanuts
½ cup
Lemon
½ cup
Curry Leaves
9 pieces
Green Chili
finely chopped
1 piece
Turmeric Powder
¼ tsp
Black Mustard seeds
½ tsp
Sugar
1½ tsp
Salt
To taste
¾ tsp
Besan sev
1 cup
Instructions
1Prepare the Poha
5m
5mRinse Poha
Take 2 cups of medium-thin poha and rinse it under running water. Drain immediately. Do not soak. Stir gently with a spoon to separate the grains.
Season Poha
Add 0.75 tsp salt (or to taste) and 1.5 tsp sugar to the rinsed poha. Mix well.
Rest Poha
Let the seasoned poha sit for 15 minutes to absorb the flavors. Stir it once after 5 minutes.
2Roast Peanuts5m
5mHeat Oil
Heat 1 tsp of oil in a pan over medium heat.
Sauté Peanuts
Add 0.5 cup of peanuts to the hot oil and sauté until they are crispy and golden brown. Remove the roasted peanuts from the pan and set aside on a plate.
3Cook the Poha
5m
5mHeat Oil and Temper
Add 1 to 2 tbsp of oil to the same pan and heat it over medium flame. Add 0.5 tsp black mustard seeds and let them crackle. Reduce the flame to low.
Add Aromatics
Add 1 finely chopped green chili, 0.25 tsp turmeric powder, and 8-10 roughly chopped curry leaves to the pan. Sauté for a few seconds until fragrant, being careful not to burn the spices.
Combine with Poha
Add the prepared poha to the pan. Cook for 2 minutes, stirring gently to combine everything evenly.
4Finish and Serve
2m
2mAdd Lemon Juice
Squeeze the juice of half a lemon over the cooked poha. Mix well.
Garnish and Serve
Turn off the flame. Transfer the poha to a serving plate. Sprinkle generously with besan sev, roasted peanuts, and chopped coriander leaves. Serve immediately with a lemon wedge on the side.
Tips
Use medium-thin poha for this recipe; thick poha is better suited for fried dishes.
If you prefer a spicier dish, add an extra green chili. For children, omit the green chilies entirely.
Curry leaves can be omitted if they are not available, though they add a distinct aroma.