Poha is like that one Indian breakfast that’s super easy to make and also filling. It’s made with flattened rice (also called “chivda” or “beaten rice”), and it’s one of those dishes you can make in 15-20 mins tops. Perfect for lazy mornings or when you’re too hungry to wait.
There’s a few different ways to make poha depending where you’re from. Like in Maharashtra, they make kanda poha (onion poha), and in MP they sometimes top it with sev, which is honestly the best thing ever.
Basic Poha Recipe (aka Kanda Poha)
Ingredients:
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1 cup thick poha (don’t use the thin one, it gets mushy)
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1 onion, chopped
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1 green chili (optional but good)
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Mustard seeds
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Curry leaves (if you have)
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Turmeric powder
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Salt
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Sugar (just a pinch)
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Lemon juice
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Coriander leaves
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Peanuts (totally optional but adds crunch)
How to Make:
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Wash poha in a strainer under running water for like 10 secs, not too much or it’ll get soggy. Let it sit and drain.
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Heat oil in a pan, add mustard seeds, let them pop. Then throw in curry leaves, green chili and chopped onions.
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Once onions are soft (not brown), add turmeric and salt.
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Add the poha and mix gently. Don’t mash it! Add pinch of sugar too.
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Cook for 2-3 mins. Turn off heat, squeeze some lemon on top, mix and garnish with coriander.
That’s it. Done. You can also add roasted peanuts either in the beginning or at the end — depends how crunchy you want it.
Some Variations to Try:
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Batata Poha: Same as above but with diced boiled potatoes. Add them in after the onions.
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Vegetable Poha: Toss in green peas, grated carrots or capsicum — good way to sneak in veggies.
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Indori Poha: Add fennel seeds, some sev on top, and serve it with jalebi if you’re feeling fancy.
Poha is super versatile and doesn’t need fancy ingredients. Even if you mess it up a little, it still tastes good most of the time . Try it out next time you’re hungry and don’t wanna cook a full meal.