Poha Recipe (Soft, Fluffy & Ready in 20 Minutes)

Poha is a light, comforting, and satisfying Indian breakfast made with flattened rice (poha), onion, peanuts, raisins, and herbs. It’s a perfect combination of sweet and savory flavours that comes together in just 20 minutes. This poha recipe is suitable for all: newbies, busy mornings, and a comforting evening snack. Try this soft and fluffy dish once, and I’m sure you’ll be a big fan of it.

About Poha Recipe

Poha, also known as flattened rice, is made with beaten rice flakes or dehusking rice grains. It is widely used in sweet and savory dishes, including breakfasts, snacks, ladoo, and many more. But this poha recipe is so popular that everyone knows it very well.

Basically, it originates from Maharashtra, a western region of India, where it’s known as kanda poha (made with onion). But now spread across the country, like indori poha (served with jalebi and sev) in Madhya Pradesh, and batata poha (made with potato) in Gujarat. Every region has its own variations; only one thing is the same, i.e., deliciousness.

The process of making this easy poha recipe is the same whether it’s kanda poha or batata poha. The only difference is that we add potatoes to batata poha.

The secret to making a perfect Indian poha recipe lies in rinsing the flattened rice correctly and cooking it gently, ensuring every grain remains soft and separate without becoming mushy.

My recipe requires all basic pantry staples that you can easily find in your kitchen. A simple tempering of mustard seeds, making onion and tomato masala, adding rinsed flattened rice, peanuts, and cooking until they all mix well with one another. Lastly, squeeze lemon juice for a tangy flavour and serve with chutney or yogurt.

This dish is incredibly delicious and one of the healthy breakfast options, whether you’re preparing it for your family, for school or office lunchboxes, or giving it to your kids. If you are a beginner, this is the best dish to start your cooking journey.

We also enjoy this poha recipe at least twice a week, and all my family members equally like it. Usually, I make it anytime when I feel hungry and feel very light after eating it, and this quality makes it my favorite.

More Indian breakfast recipes to try:

Oats Chilla

Suji Upma

Vegetable Daliya

Paneer Lifafa

Namkeen Jave

Ingredients

• Poha (Flattened Rice)- I use medium-thick poha in my recipe, as it absorbs moisture well and stays soft without becoming mushy. Avoid using the thin poha, which can break apart easily.

• Onion- A medium finely chopped onion adds a mild sweetness and enhances the flavor.

• Tomato- A medium tomato is added for some tanginess.

• Green chilies- Use them for a mild heat.

• Peanuts- Roasted peanuts add a delicious crunch and nutty flavour. Roast them dry before adding them in tempering.

• Raisins- I add them for a sweet and chewy texture.

• Seeds- I have used both mustard and cumin seeds in tempering for an earthy flavour.

• Turmeric powder- It gives a vibrant yellow color to the poha.

• Salt- I have used rock salt.

• Coriander leaves- Adding them for some freshness.

• Lemon juice- Squeezed lemon juice helps to brighten the flavors; add it just before serving.

• Oil- I have used mustard oil for a vegan version.

How to make Poha Recipe

1. Take poha in a strainer and rinse it under running water, then keep it aside and do not soak it in water for more than the rinsing time. If you are rinsing it in a bowl, remove excess water immediately.

2. Now chop the onion, tomato, green chilies, and coriander leaves into even pieces.

3. Heat a pan, add 1 tbsp peanuts on a medium flame, and fry them until crunchy or a brown shade on the outside.

4. When the peanuts have a brown shade outside, transfer them to a bowl.

5. Now, take the same pan, add 1 tbsp mustard oil with mustard and cumin seeds on medium heat. Let them sizzle for a few seconds.

6. Add chopped onions and allow them to roast until golden brown.

7. When the onion has a golden texture, add chopped tomatoes. Now allow them to soften; it takes 3 to 4 minutes on medium heat.

8. When the tomatoes are softened properly, add 1/4 tsp turmeric and 1/2 tsp salt or as needed.

9. After that, add soaked poha, 1 tbsp raisins, peanuts, and chopped green chilies.

10. Now add 1 tbsp chopped coriander leaves, mix well, and cook it for 3-4 minutes on medium flame.

11. Now turn off the flame and squeeze lemon juice on it.

12. Again, mix well, and the poha is ready to serve.

Serving

» Garnish with fresh coriander leaves, sev, grated coconut, and pomegranate arils for added texture.

» Serve poha with a cup of hot masala chai or ginger tea for a classic Indian breakfast.

» You can serve it with a bowl of curd for a wholesome meal.

» Pair it with green chutney, coconut chutney, or pickle for extra flavour.

Tips

• Use medium-thick flattened rice for the best texture.

• Rinse the poha gently under running water for only a few seconds. Avoid soaking it for too long, or it will be mushy.

• If you don’t have a strainer or are using a bowl, drain excess water immediately.

• Let the rinsed poha rest for a few minutes before cooking so it softens properly.

• Gently mix the poha with the tempering to keep the flattened rice fluffy.

• Add lemon juice to the poha after it cooks, and you are ready to eat. If you add lemon juice while cooking, your poha will be sour.

FAQs