Poha
An authentic vegetarian recipe from Maharashtra, India
Cook Time
15 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Thick flattened rice (thick poha)
150g Onion, finely chopped
150g Potatoes, peeled and finely diced
3piece Green chillies, finely chopped
15piece Fresh curry leaves
5g Mustard seeds
4g Cumin seeds
3g Turmeric powder
5g Sugar
6g Salt
35ml Oil
15ml Lemon juice
20g Fresh coriander leaves
50g Roasted peanuts
30g Sev (thin chickpea noodles) for garnish
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Place the thick poha in a colander and rinse under cold running water for 30 seconds, tossing gently. The poha should soften and become moist but not mushy — it should hold its shape. Drain well and set aside for 5 minutes. Do not soak in water.
Click to mark as complete
Add turmeric powder, sugar, and salt to the rinsed poha. Toss gently to coat evenly. The turmeric will give the poha its characteristic golden colour.
Click to mark as complete
Heat oil in a wide kadai or pan over medium-high heat. Add mustard seeds and let them splutter. Add cumin seeds and let them crackle for 10 seconds.
Click to mark as complete
Add the curry leaves and green chillies. Fry for 30 seconds — the curry leaves will crackle and become fragrant.
Click to mark as complete
Add the finely diced potatoes and cook for 5–6 minutes, stirring occasionally, until they are golden and cooked through. The potatoes should be crispy on the outside.
Click to mark as complete
Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Do not brown the onion — it should remain soft.
Click to mark as complete
Add the roasted peanuts and stir for 1 minute.
Click to mark as complete
Reduce heat to low. Add the seasoned poha to the pan and fold gently using a spatula — do not stir vigorously as the poha will break. Mix until the poha is evenly coated with the tempering.
Click to mark as complete
Cover and cook on low heat for 2 minutes. The steam will heat the poha through without making it mushy.
Click to mark as complete
Remove from heat, squeeze lemon juice over the top, and garnish with fresh coriander leaves and sev. Serve immediately.
Click to mark as complete
Chef's Tips
Rinsing rather than soaking the poha is the key technique — soaking makes it waterlogged and mushy, while a quick rinse softens it just enough.
Thick poha is essential for this recipe; thin poha will disintegrate during cooking and become a paste.
The small amount of sugar is traditional in Maharashtrian poha and balances the sourness of the lemon and the heat of the chillies — do not skip it.
Poha must be served immediately; it becomes dry and clumpy as it sits, so have all your accompaniments ready before you start cooking.
About This Dish
Poha is a traditional vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Rinsing rather than soaking the poha is the key technique — soaking makes it waterlogged and mushy, while a quick rinse softens it just enough. - Thick poha is essential for this recipe; thin poha will disintegrate during cooking and become a paste. - The small amount of sugar is traditional in Maharashtrian poha and balances the sourness of the lemon and the heat of the chillies — do not skip it. - Poha must be served immediately; it becomes dry and clumpy as it sits, so have all your accompaniments ready before you start cooking.
Category
Vegetarian
Cook Time
15 mins
Servings
4 servings
Difficulty
Easy