Poha is a simple and healthy breakfast and brunch dish that originates from South India. Also known as aloo poha, poha is made from flattened rice, potatoes, onions, and spices and is a quick and easy dish to prepare once you have all the ingredients. Poha comes from the Maharashtrian word meaning flattened rice, which you can only find in Indian grocery stores. This recipe is served as the main menu, and is enough for 4 servings.
Ingredients
- 1 tbsp peanut, canola or vegetable oil
- 2-3 cups Poha (raised or crushed rice, dry)
- 1/2 tsp sugar
- 1 tsp mustard seeds
- 1-2 green chilies, you can add more if you like spicy taste
- 1 red onion (cut into small dice)
- 1 cup potatoes, diced (red, Yukon gold, eastern white)
- 1/2 cup nuts (can substitute cashews)
- 3/4 tsp turmeric
- 4 curry leaves
- Salt as seasoning
Choice
- 1/2 cup fresh cilantro (sliced) for garnish
- Fresh lemon (to squeeze at the final stage)
- 1/2 cup grated coconut
- A little asafoetida
Step
Method 1 of 2: Making Poha for Breakfast
Step 1. Rinse 2-3 cups of poha with water and let it soak for 3-4 minutes
When the poha can be slightly smoothed with your fingers, the poha is ready. No need to soak it too long. The soaking process of the rice makes it softer when cooked later.
Step 2. Cook one cup of diced potatoes for two minutes in the microwave
This will partially cook the inside of the potatoes, as the potatoes will take a long time to cook in oil. Potatoes should be about 12.5 mm dice.
Step 3. Drain the water from the rice
In a fine sieve, drain the water and gently press the poha with your fingers to remove excess water. Transfer to a bowl when you're done and set aside for later use.
Step 4. Heat 1 tsp of oil in a wok or pan
If you have a wok, use it. However, a regular pan can also be used as a substitute.
The pot will emit a little smoke when it's hot enough, like tiny vapors escaping the surface
Step 5. Add 1 tsp of mustard seeds to the oil until it splashes
The seeds will start dancing and making a hissing sound, usually after 25-30 seconds. Once the seeds start to give off a little gurgling, you can start adding the other ingredients.
- If you don't have a microwave, put in the potatoes now.
- If you added a little asafoetida to a recipe, add it now.
Step 6. Add in the chopped onions, green chilies, and partially cooked potatoes
Chop the onion into small pieces and 1-2 green chilies and place them in the saucepan, along with the potatoes removed from the microwave. Stir and let it cook for two or three minutes. The onion will turn bright (almost clear) when you're done.
Step 7. Add four curry leaves, spices, 1/2 cup peanuts, and 1/2 tsp sugar
Place everything except the cilantro and lemon into the wok and stir until evenly distributed. Let the ingredients cook and stir for a minute or two. Make sure the potatoes are fully cooked before moving on to the next step – you can easily pierce the whole potato with a fork or toothpick.
For the seasoning, start with a pinch of salt, 3/4 tsp turmeric, and curry powder, garam masala, chili powder, and/or garlic powder for taste
Step 8. Add rice and stir until evenly distributed
Mix everything in the poha and reduce the heat on the stove to medium-low. Keep cooking all the ingredients until the poha is hot and ready to serve.
Step 9. Garnish with cilantro and lemon juice and serve hot
Although optional, the lemon and cilantro will give a burst of freshness at the end of the dish.
Method 2 of 2: Variations
Step 1. Know that poha is a very adaptable and versatile recipe
Due to the relatively simple recipe, there are many ingredients you can incorporate into the poha to suit your taste. Some additional spices that can be considered as a companion to the onion are:
- 3 green cardamom petals
- 1 tsp ginger powder or fresh ginger
- 1/2 tsp chili powder
- A pinch of asafoetida (can be found at Indian grocery stores)
- 1/2 tsp garam masala
Step 2. Fry the potatoes beforehand to make batata poha
This recipe derives its light, crunchy texture from potatoes that blend well with the beans. Use an extra 1/2 tbsp of oil and fry the potatoes in the oil before the potatoes are golden on the outside, then add the mustard seeds and continue according to the recipe.
Don't cook the potatoes until they are fully cooked before continuing – they will cook with the onions and spices
Step 3. Add 1/2 cup of cooked chickpeas, or chana for a healthier poha
Chickpeas, known as "chana" in Indian dishes, can be added before the onions, so you get a nice golden brown color in the final dish. For some, chana is essential to a good poha recipe.
Step 4. Try adding 1 cup of peas to make a vegetable-based poha
Although not found in many traditional poha recipes, modern chefs are starting to mix a variety of vegetables from around the world into poha with amazing results. The slight sweetness and fast cooking time of the peas make them perfect for blending into poha.
Also try adding 1/2 cup chopped tomatoes right before serving
Step 5. Serve with a dash of yogurt to contrast the spicy kick of the poha
These few breakfast tips are the perfect pairing of savory and spicy. Add a spoonful of plain yogurt to the bowl just before serving if you think the poha is too spicy, or if you want a little tang in the poha.
