In This article provides a step-by-step guide to making traditional Indian Poha, a quick, healthy, and delicious breakfast dish.
Ingredients
Poha (Beaten Rice): 2 cups (Medium thickness)
Peanuts: 1/2 cup
Oil: 1 tsp for peanuts + 1-2 tbsp for tempering
Mustard Seeds: 1/2 tsp
Green Chili: 1-2, finely chopped
Turmeric Powder: 1/4 tsp
Curry Leaves: 8-10
Salt: 3/4 tsp (or to taste)
Sugar: 1.5 tsp
Lemon: 1/2
Garnish: Sev (thin gram flour noodles), roasted peanuts, and fresh coriander
Preparation Steps
1. Preparing the Poha
Use medium-thick Poha. Avoid very thin (used for namkeen) or very thick (used for deep frying) varieties.
Wash, don’t soak: Rinse the Poha quickly under water to dampen it, then immediately drain all excess water.
Add salt and sugar to the damp Poha and mix gently.
Let it rest for 15 minutes. Stir gently after 5 minutes to ensure the grains remain separate and fluffy.
2. Roasting Peanuts
Heat 1 tsp of oil in a pan.
Roast 1/2 cup of peanuts until they become crunchy and change color. Set them aside in a bowl.
3. Making the Tempering (Tadka)
Heat 1-2 tbsp of oil in the same pan.
Add mustard seeds and wait for them to crackle.
Lower the heat and add chopped green chilies, turmeric powder, and roughly torn curry leaves.
4. Final Cooking
Add the softened Poha to the pan.
Mix well and cook for about 2 minutes.
Squeeze half a lemon over the Poha and turn off the heat.
5. Serving
Garnish the hot Poha with the roasted peanuts, fresh coriander, and a generous sprinkle of Sev.
Serve with an extra wedge of lemon on the side.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.