Indian
Poha
A comforting Maharashtrian-style poha made with soft flattened rice, mustard seeds, curry leaves, peanuts, and a bright squeeze of lime. It is light, gently spiced, and best served hot with fresh coriander and sev.
Ingredients
- Thick poha1 1/2 cups
- Wateras needed for rinsing
- Oil2 tbsp
- Raw peanuts1/4 cup
- Mustard seeds1 tsp
- Cumin seeds1/2 tsp
- Asafoetida1 pinch
- Curry leaves10
- Green chilli1 to 2, finely chopped
- Onion1 medium, finely chopped
- Potato1 small, peeled and diced
- Turmeric powder1/2 tsp
- Sugar1 tsp
- Saltto taste
- Lemon juice1 tbsp
- Fresh coriander2 tbsp, chopped
- Fresh grated coconut2 tbsp, optional
- Sev2 tbsp, optional
Method
- Place the thick poha in a sieve and rinse gently under running water until evenly wet, then drain well and rest for 8 to 10 minutes until soft but not mushy.
- Sprinkle the softened poha with salt, sugar, and turmeric powder, then fluff gently with your fingers or a fork.
- Heat oil in a kadai or heavy pan over medium heat and fry the peanuts until crisp and lightly browned, then remove them to a plate.
- In the same oil, add mustard seeds and let them splutter, then add cumin seeds, asafoetida, curry leaves, and chopped green chilli.
- Add the chopped onion and cook until translucent, stirring often.
- Add the diced potato, a pinch of salt, and a splash of water, then cover and cook until the potato is tender.
- Add the seasoned poha and fried peanuts to the pan, mixing gently so the flakes do not break.
- Cover and steam on low heat for 2 to 3 minutes until the poha is hot and fluffy.
- Turn off the heat and stir in lemon juice and chopped coriander.
- Serve hot, topped with fresh grated coconut and sev if using.
Common questions
Can I use thin poha instead of thick poha for this recipe?
Yes, but thin poha softens much faster and can turn mushy. Rinse very briefly, drain immediately, and skip the resting time or shorten it to 2–3 minutes. Handle it very gently while mixing.
How do I know when the poha is ready after rinsing?
It should feel soft when pressed between your fingers, but still hold its shape. If it crumbles or feels pasty, it has been over-soaked. Aim for evenly moistened flakes that separate easily.
What are the most common mistakes to avoid when making poha?
Overwashing the poha, adding too much water, and stirring too hard are the big ones. Also, don’t skip frying the peanuts first or cooking the potato fully before adding the poha, or the texture will suffer.
How should I store leftover poha and reheat it?
Store cooled leftover poha in an airtight container in the fridge for up to 2 days. Reheat in a covered pan over low heat with a sprinkle of water, or microwave briefly to avoid drying it out.
What should I serve with poha?
Poha is commonly served hot with lemon juice, chopped coriander, and sev for crunch. It also pairs well with plain yogurt, tea, or a side of pickle if you want more tang and contrast.