IndianBrunch

Recipe Story

origins & traditions

Poha is a beloved Indian breakfast and brunch dish made from flattened rice that has been parboiled and then dried. This version features the classic Maharashtra-style preparation with golden roasted peanuts, aromatic curry leaves, and a vibrant tempering of mustard seeds and turmeric. The dish is incredibly versatile, allowing for additions like potatoes, onions, and green chilies. Light yet satisfying, poha provides quick energy and is easy to digest, making it ideal for a leisurely brunch. The combination of textures from soft rice flakes and crunchy peanuts, along with the bright yellow color from turmeric and fresh green cilantro garnish, makes this dish as visually appealing as it is delicious. Traditional accompaniments include a squeeze of fresh lime juice and a cup of hot chai tea.

Instructions

step by step

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Rinse the poha (flattened rice) in a colander under cold water for 30 seconds, gently tossing to ensure even wetting. Drain well and set aside for 5 minutes to soften.
Heat vegetable oil in a large skillet or wok over medium heat. Add the peanuts and roast for 2-3 minutes until golden brown, stirring frequently. Remove with a slotted spoon and set aside.
In the same oil, add mustard seeds and allow them to splutter for 30 seconds. Add curry leaves (they will crackle), turmeric, and cumin, stirring quickly.
Add the chopped onions and sauté for 3-4 minutes until they turn translucent. Add the green chilies and ginger, cooking for another minute.
Add the diced potatoes if using, along with a splash of water. Cover and cook for 5-6 minutes until potatoes are tender.
Add the drained poha to the pan, gently mixing with the tempering ingredients. Season with salt and sugar. Stir gently to avoid breaking the rice flakes.
Cook for 2-3 minutes, stirring occasionally, until the poha is heated through and well combined with the spices.
Turn off the heat and add the roasted peanuts back in. Squeeze fresh lime juice over the top.
Garnish generously with chopped cilantro and serve immediately while warm.

Poha with Peanuts and Curry Leaves

4.9 (19)

A light and flavorful flattened rice dish tempered with mustard seeds, curry leaves, and roasted peanuts, perfect for a satisfying Indian brunch that comes together in under 30 minutes.

easy

25 min

4 servings

Ingredients

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Main Ingredients

2 cups Rice White, thick flattened rice (poha)
3 tablespoons Vegetable Oil
1 pieces Onions, finely chopped
1 pieces Potatoes, small, peeled and diced (optional)

Spices

1/2 teaspoons Turmeric
1 teaspoons Cumin, whole seeds

Aromatics

1 teaspoons Ginger, freshly grated

Garnish

4 tablespoons Cilantro, fresh, chopped
1 pieces Lime, juiced

Seasonings

1 teaspoons Salt, to taste

Chef Tips

expert advice

•For the best texture, ensure the poha is not over-soaked; it should be moist but not mushy.

•If your poha becomes too wet, spread it on a plate for a few minutes to dry slightly before cooking.

•You can customize this dish by adding fresh or frozen peas, diced carrots, or pomegranate seeds for sweetness.

•For a richer version, add a handful of grated coconut before serving.

•The key to authentic poha is the tempering process - do not skip the mustard seeds and curry leaves as they provide the characteristic flavor.

•If you prefer less spice, remove the seeds from the green chilies.

Variations & Substitutions

make it your own

•This dish is naturally gluten-free and can easily be made vegan by ensuring your ingredients contain no animal products.

Storage & Reheating

keeping it fresh

Storage

Store leftover poha in an airtight container in the refrigerator for up to 2 days. The texture will soften upon storage, but the flavors will continue to develop.

Reheating

Reheat gently in a microwave for 1-2 minutes, stirring halfway through, or in a skillet over low heat with a splash of water to restore moisture. Add a few drops of lime juice and fresh cilantro before serving to refresh the flavors.