Flattened rice flakes rinsed soft, then tossed with a tempering of mustard seeds, onion, turmeric, and peanuts until light and fluffy. A quick, beloved breakfast of Maharashtra and central India, finished with lemon and coriander.
Poha is the breakfast of Maharashtra and much of western and central India — flattened rice (poha) quickly steamed soft and tempered with mustard seed, turmeric, onion and peanuts. Light and fast, it is the morning plate of millions.
Light and fluffy rice flakes, fragrant with mustard and curry leaves, dotted with crunchy peanuts. A squeeze of lemon brings brightness against the gentle warmth of turmeric and chili. It is soft, savory, and feather-light all at once.
Brief rinsing hydrates the pressed rice just enough to soften without turning mushy, so the flakes steam into separate fluffy grains. Tempering whole spices in hot oil blooms their aromatics, coating every flake with fragrant flavor.
Variations
Kanda poha (onion), batata poha (potato), Indori poha with sev and jeeravan, dadpe pohe (no-cook)
On the Palate
Where Poha sits in the Indian flavor cloud
Ingredients
Serves 3
How it's made
8 steps · 10 min
- 13 min
Rinse thick poha briefly in a colander until just softened, then drain and set aside.
Watch outRinse the poha just until the flakes soften and drain right away — leave it wet or soak too long and it clumps into mush instead of fluffing up.
- 22 min
Heat oil and splutter mustard seeds and cumin.
Watch outWait for the mustard seeds to pop and splutter before adding anything else — that crackle means the oil's hot enough to bloom the spices.
- 33 min
Add peanuts and fry until golden, then add curry leaves and green chili.
- 44 min
Saute chopped onion until soft and translucent.
- 51 min
Stir in turmeric and salt to coat.
- 63 min
Add the softened poha and toss gently to combine and warm through.
- 72 min
Cover briefly to steam, keeping it fluffy.
Watch outCover and steam only a minute or two — just enough to warm through while keeping the flakes separate and fluffy, not steamed to a paste.
- 82 min
Finish with lemon juice, fresh coriander, and grated coconut, and serve.
