Poha: Indian Flattened Rice Stir-Fry with Potatoes and Spices Recipe
Poha is a light and flavorful Indian breakfast dish made from flattened rice cooked with onions, potatoes, peanuts, and aromatic spices. This quick recipe combines the crunch of roasted peanuts and the tanginess of lime juice, creating a comforting and nutritious meal perfect for any time of the day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2.5 cups Poha (flattened rice), medium or thick
- 2 tablespoons Oil, divided
- 2 tablespoons Peanuts (raw, optional)
- 1/2 teaspoon Mustard Seeds (Rai, optional)
- 1/2 teaspoon Cumin Seeds (Jeera, optional)
- 10–12 Curry Leaves (Kadi Patta)
- 2 Green Chilies, diced (adjust to taste)
- 3/4 cup Onions, diced
- 3/4 cup Potatoes, diced into 1/2–1 centimeter pieces
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Sugar (adjust to taste)
- 1 tablespoon Lime Juice
- 1 tablespoon Cilantro leaves (Coriander), chopped
Garnishes (optional)
- Sev or Bhujia, as needed
- Pomegranate Seeds, as needed
- Freshly Grated Coconut
Instructions
- Soften the Poha: Rinse the poha in a strainer under running water thoroughly and then let it sit to absorb moisture and soften for a few minutes. This ensures the poha becomes tender and fluffy when cooked.
- Roast the Peanuts: Heat 1 tablespoon of oil in a pan over medium heat. Add the raw peanuts and roast them until they turn golden brown and emit a nutty aroma, then remove them from the pan and set aside. Roasting enhances their crunch and flavor.
- Temper the Spices: In the same pan, heat the remaining 1 tablespoon of oil. Add mustard seeds, cumin seeds, and curry leaves. Allow the mustard seeds to crackle and the spices to release their flavors for a few seconds.
- Sauté Aromatics: Add the diced green chilies and onions to the pan. Cook, stirring occasionally, until the onions become soft and translucent, which builds the base flavor for the dish.
- Cook the Potatoes: Add the diced potatoes to the pan and cook until they are tender and cooked through. Sprinkle turmeric powder, salt, and sugar over the potatoes to season them well.
- Combine Poha and Peanuts: Gently add the softened poha and roasted peanuts into the pan. Stir carefully to mix everything together without breaking the delicate poha flakes.
- Steam and Finish: Cover the pan with a lid and steam the mixture on low flame for 2 minutes to allow the flavors to meld and the poha to heat evenly.
- Add Final Touches: Turn off the heat. Squeeze fresh lime juice over the poha and sprinkle chopped cilantro leaves on top. Garnish with sev, pomegranate seeds, or freshly grated coconut according to preference before serving.
Notes
- Adjust green chili quantity based on spice tolerance.
- Do not over-soak poha; it should be moist but not soggy.
- Potatoes can be replaced with peas or carrots for variation.
- Sev garnish adds a crunchy texture contrast but is optional.
- Lime juice added at the end brightens the flavors beautifully.
Keywords: Poha recipe, Indian breakfast, flattened rice dish, easy poha, healthy Indian breakfast
