Poha is one of those 30-minute staple breakfasts in India that proves simple ingredients can pack in huge flavor. It's light, fluffy, bright, and extra comforting with a dollop of green chutney.
Poha is flattened rice - rice that's been parboiled, rolled, and dried into light flakes. It softens instantly with some moisture so it doesn't need to be cooked for a while like regular rice. That's why we love Poha for a quick Indian breakfast! It's gently steamed after sautéing onions and potatoes with spices.
We have poha every other Sunday for breakfast with pakoras and masala chai. It's just as perfect for a quick lunch or easy dinner when you want something satisfying without the heaviness. This version leans a little tangy and a little chatpata thanks to finishing it off with chaat masala.
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Why You'll love this Recipe
- Ready in under 30 minutes with simple pantry ingredients
- It's vegan and gluten-free without any modifications needed!
- Light but filling - especially great with a side of green chutney and crispy vegetable pakoras to go with it
- Easy to customize by adding a variety of nuts or veggies
Ingredients - Notes and Substitutions
- Poha - Or flattened rice. Use a thicker poha. Thin poha will get mushy fast.
- Curry Leaves - Adds a signature aroma. Skip if not available.
- Peanuts - Adds crunch and a bit of protein. Swap with cashews or skip to make it nut-free.
- Potatoes - To make the poha extra hearty. Omit or swap with soya chaps.
- Vegetables - Add peas, carrots, corn, or bell peppers for extra volume
- Tomato - Use one fresh tomato. It'll soften and release moisture to soften the poha. Don't use tomato sauce or tomato paste.
- Spices - For whole spices we use mustard and cumin seeds. Otherwise, we just use a bit of garam masala, turmeric, and Kashmiri chili powder. A lot of the flavor comes from the chaat masala to finish! If you don't have chaat masala, use lemon juice or aamchur.
For fun toppings, add sev, pomegranate, and fennel. For more protein, add small paneer cubes or sprouts.
How to make Poha
- Step 1: Add mustard seeds and cumin seeds to hot oil and let them sputter. Add the green chili and curry leaves until the leaves get crisp in the oil. Sauté the onions until soft.
- Step 2: Add the diced potatoes. Stir in turmeric, garam masala, Kashmiri chili powder, and salt to taste. Cook until potatoes are slightly browned and tender.
- Step 3: Rinse the poha in a sieve for a few seconds. Let it soften.
- Step 4: Add the softened poha and gently mix.
- Step 5: Add the tomatoes and cook for 2-3 minutes with the lid on until the tomatoes soften.
- Step 6: Turn off the heat. Fold in the peanuts and chaat masala.
Garnish with lemon juice and cilantro and it's ready to serve!
Expert Tips and Tricks
- Be gentle with the poha. Don't over-rinse otherwise it'll get mushy, and mix gently when stirring so that the flakes don't break apart.
- Dice the potatoes into a small size so they cook quickly with the rest of the ingredients
- Add tomatoes at the end so they soften just a bit and the poha absorbs the moisture a bit, but so that it's not soggy.
Storage Instructions
- Store in the fridge for up to 5 days
- Reheat in a pan with a splash of water
- Best enjoyed fresh when the texture is best, but can be meal prepped
FAQ
You likely used thin poha or over-rinsed it.
Yes, but it's definitely best freshly made. Reheat gently with a splash of water.
More Breakfast Recipes to try
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Breakfast Poha (Flattened Rice)
Ingredients
- 2 cups poha (flattened rice), rinsed
- 1 tablespoon olive oil
- ½ cup red onion, diced
- ½ cup potato, cubed small
- 1 green chili , chopped
- ¼ cup peas, (frozen or fresh)
- 1 medium tomato, diced
- 1 sprig curry leaves
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafoetida
- ¼ teaspoon ground turmeric
- ¼ teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ¼ teaspoon chaat masala
- salt, to taste
- 1 tablespoon roasted peanuts, chopped
- green chutney, cilantro, lemon juice, for serving
Instructions
- Rinse the poha under running water for a few seconds until softened. Set aside to drain. Gently fluff it up with a fork.
- Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Let them sputter for 30 seconds. Then, add the diced onion and sauté until lightly golden.(Optional) Add the peanuts with the onions only if unroasted.
- Add green chili and curry leaves and fry until crisp.
- Add cubed potatoes and salt. Cover and cook, stirring occasionally, until tender and lightly browned.
- Add the turmeric, Kashmiri chili powder, and garam masala with the green peas. Sauté for a minute, then add the poha and mix to cover with the spices.
- Stir in peas along with the turmeric, Kashmiri chili powder, and garam masala. Cook for a minute, then add in the softened poha and gently mix to coat with the spices.
- Add the diced tomatoes, mix, then cover and cook for 2-3 minutes so the tomatoes soften and release moisture.
- Turn off the heat. Stir in the peanuts and chaat masala.
- Garnish with cilantro and serve with lemon juice or green chutney.
Notes
- Store in the fridge for up to 5 days
- Reheat in a pan with a splash of water
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