25-Minute Poha Recipe (Quick & Simple)!
2 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 & ½ cups poha ( 114 grams , I use thick poha)
- ¼ teaspoon turmeric
- ½ + ⅛ teaspoon salt (divided, adjust to taste)
- ½ teaspoon sugar (optional)
- 1 tablespoon oil (I used avocado oil)
- ½ teaspoon mustard seeds
- 1 & ½ tablespoons peanuts (use raw peanuts)
- 1 small red onion (chopped)
- 1 green chili (chopped)
- 10-12 curry leaves
- ½ cup chopped potatoes (½ inch cubes)
- ⅓ cup green peas (I used frozen, soaked in warm water for 10 minutes)
- 1 tablespoon chopped cilantro (+ more to garnish)
- ½ lemon (juice of)
- sev (to garnish)
Method
- To a strainer, add 1 & ½ cups of poha (flattened rice). Rinse it under running water until it turns soft. To check if it's done, press a flake between your thumb and index finger, it should break easily. Then to the poha, add ¼ teaspoon turmeric, ½ teaspoon salt and ½ teaspoon sugar (optional). Toss to combine everything and then set it aside while you make the tadka in the pan.
- Heat 1 tablespoon oil in a kadai on medium heat. Once the oil is hot, add ½ teaspoon mustard seeds and let them pop.
- Then add 1 & ½ tablespoons raw peanuts and sauté for a minute or two until they start turning brown.
- Add 1 small red onion (chopped), 1 green chili (chopped) and 10 to 12 curry leaves. Stir and cook for 2 minutes until the onions soften.
- Now, add ⅓ cup green peas (which were soaked in warm water for 10 minutes prior) and ½ cup chopped potatoes (½-inch cubes) and mix. Cover the kadai with a lid and let the potatoes cook for 4 to 5 minutes or until soft.
- Then add in the rinsed poha and toss to combine. Taste test some poha and if it feels dry, sprinkle little water all over (I usually do that). Cook for 1 minute. Also tastes test and add more salt as needed at this point (I added around ⅛ teaspoon extra salt here). Cover the kadai with a lid and set the heat to lowest setting and let the poha steam on low for 2 minutes and then remove the kadai from heat.
- Add 1 tablespoon chopped cilantro, juice of ½ lemon (medium size lemon) and stir. Garnish with sev and serve hot.