Tasty Poha served hot with half lime slice in a white dish, by homemakerjob.com


Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 4 people


  • cup medium thick poha (flattened rice)
  • ½ tsp salt
  • 1 tsp sugar
  • ¼ tsp turmeric powder
  • ¼ tsp cumin powder
  • ½ lemon for juice
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 green chillies chopped (medium hot)
  • 2 green chillies chopped in half (hot)
  • 8-10 curry leaves
  • ½ cup onions chopped
  • ½ cup boiled and diced potatoes
  • ¼ cup peanuts
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ¼ tsp salt
  • 1 tbsp coriander leaves chopped


  • In a big bowl, add 1½ poha. Submerged poha completely in the water and wash 2-3 time. Poha should be soft , fluffy and break easily. Drain the water.
  • Add 1 tsp sugar, ½ tsp salt, ¼ tsp cumin powder and ¼ tsp turmeric powder. Mix everything gently with poha and keep aside.
  • Heat 3 tbsp oil in a kadai on medium heat. Add ¼ cup peanuts and fry for 3 min. Remove peanuts and keep aside.
  • In same kadai add ½ tsp mustard seeds, ½ tsp cumin seeds and chopped green chillies. Fry for 15-20 seconds. Add curry leaves and fry for another 15 seconds.
  • Add ½ cup chopped onions and fry for 4-5 min. Once onions softens and start turning light brown add ½ cup chopped boiled potatoes and cook for 2 min.
  • Add ¼ tsp red chilli powder, ¼ tsp turmeric powder and ¼ tsp salt. Mix well.
  • Next, add soaked poha and stir for 4-5 min on medium. Add ¼ garam masala, peanuts and chopped coriander leaves. Mix well and turn off the heat.
  • Garnish with chopped coriander and grated coconut. Serve hot poha with lemon wedges.


* Always use thick or medium thick poha. Avoid thin poha.
* You can use strainer and wash poha under running water.

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