A bowl of kande poha (onion poha) garnished with roasted peanuts, fresh coriander, and a lemon wedge.
My love affair with poha began on lazy weekend mornings. I’d wake up to the gentle sizzle of mustard seeds and curry leaves in hot oil – a sound that told me breakfast was almost ready. The kitchen would fill with the warm aroma of spices and tangy lemon, and soon I’d be spooning up a fluffy plate of poha for lunch. Poha – made from flattened rice – is a beloved Indian breakfast staple. It’s light and nutritious, yet comforting; *“often garnished with fresh herbs, peanuts, and spices, this dish is a comfort food for many”*. For me, each bite brings back those cozy family mornings and the feeling that even a busy day can start with something warm and nourishing.
Poha’s beauty lies in its simplicity and speed. With just a few basic ingredients and minutes of hands-on cooking, you can serve a wholesome meal. Whether I’m in a hurry or have time to linger over breakfast with my family, poha never disappoints. It can be as simple as turmeric and salt, or dressed up with veggies and tangy citrus – but the result is always a plate of pure comfort.
Ingredients
2 cups thick poha (flattened rice) – rinsed briefly under running water and drained in a colander
1 small onion, finely chopped (for Kanda Poha/Onion Poha)
1 small boiled potato, diced (for Aloo Poha/Batata Poha)
1–2 green chilies, finely sliced (adjust to taste)
½ tsp mustard seeds
½ tsp turmeric powder (for color and warmth)
6–8 curry leaves
2 tbsp roasted peanuts (optional, but recommended for crunch)
1 tbsp oil (vegetable, peanut, or coconut oil)
Salt, to taste
Juice of ½ lemon (or more to taste)
Fresh coriander leaves, chopped (for garnish)
Sev (crispy gram-flour noodles) for topping
Pomegranate seeds (optional, for a sweet-tart pop)
Variations
Kanda (Onion) Poha: Use chopped onion in the tempering. This Maharashtrian classic, known as kande pohe, is cooked with mustard seeds and curry leaves and often finished with coriander and a squeeze of lemon.
Aloo (Potato) Poha: Add boiled potato cubes along with the spices to make batata poha. The soft potatoes make the dish heartier and extra filling.
Lemony Poha: For a bright twist, stir in extra lemon juice and toss in some green peas or a handful of chopped coriander at the end. This gives the poha a fresh, tangy kick.
Step-by-Step Preparation
1. Prep the poha: Place the washed poha in a bowl. Cover it with room-temperature water for just 2–3 minutes, then drain thoroughly in a colander. It should soften and separate into flakes, but not become mushy.
2. Temper the spices: Heat oil in a large pan or wok. When the oil is hot, add mustard seeds. Let them pop for a few seconds until fragrant. Then add the curry leaves and peanuts, and sauté until the peanuts turn golden brown.
3. Add aromatics: Toss in the chopped onions and sliced chilies. Cook over medium heat until the onions turn translucent and tender.
4. Spice it up: Sprinkle the turmeric powder and salt. If using potatoes, add the diced boiled potatoes now. Gently mix so the spices coat the vegetables.
5. Fold in the poha: Add the drained poha to the pan. Carefully fold it into the mixture so the turmeric and spices coat the rice flakes. Cook on low heat for 2–3 minutes, stirring gently, until everything is heated through and aromatic.
6. Final touch: Turn off the heat. Squeeze the lemon juice over the poha and toss well. This final step brightens the whole dish.
7. Garnish and serve: Transfer the poha to serving bowls. Sprinkle generously with chopped coriander, sev, extra peanuts, or pomegranate seeds as desired. Enjoy it hot, preferably with an extra wedge of lemon on the side.
Tips for Perfect Poha
Avoid over-soaking: Rinse the poha quickly and drain it well. Over-soaking or adding too much water will make the poha mushy. Just a brief soak is enough to soften the flakes.
Choose the right poha: Medium or thick variety works best for savory poha. Very thin poha tends to break apart and become wet.
Cook on low heat: Once you add the poha to the spices, cook gently on low flame. Stirring gently and heating slowly helps each flake stay intact and absorb the flavors.
Let it rest: After turning off the heat, cover the pan for a minute. This helps any residual moisture distribute evenly. Then fluff the poha lightly with a fork to separate the grains.
Balance flavors: Make sure to add the lemon juice at the end – its acidity lifts the whole dish. Also taste for salt or a pinch of sugar (some people like a tiny bit of sweetness) to balance the savory notes.
A festive plate of Indori-style poha, piled high with sev, peanuts, pomegranate seeds, and a sweet jalebi on the side.
Suggested Toppings
Enhance your poha with extra texture and color. A sprinkle of the right toppings can make each bite exciting. For example, Indori poha is famous for its crunchy sev and jewel-like pomegranate seeds. Popular toppings include:
Roasted peanuts: Tossed in during cooking or sprinkled on top, peanuts add a satisfying crunch.
Crispy sev: These fried gram-flour noodles are a classic garnish, especially on Indori poha. Their savory crispiness is addictive.
Fresh coriander: Chopped cilantro leaves add a burst of green freshness and aroma.
Lemon wedges: A squeeze of lemon juice just before eating brings a zesty lift to the dish.
Pomegranate seeds: These little ruby-red jewels give a sweet-tart pop and make the poha look festive.
Mix and match toppings to your taste – the contrast of soft poha with crunchy, tangy, and sweet bits is part of the fun!
Why I Love It
Poha is more than just a quick meal to me – it’s comfort on a plate. It takes me right back to childhood breakfasts with my family. Even on the busiest mornings, I know I can whisk up poha in under 10 minutes and have everyone smiling at the table. As one food writer notes, poha is *“celebrated for providing a wholesome meal in minutes”*. I love that it’s so versatile: I can make it spicy or mild, simple or decked out with extras, according to our mood. Mostly, I cherish how it brings people together – passing around bowls of warm poha reminds me of laughter and chatter around the table. In a way, every spoonful is a little reminder of home and family love.
The Pinch of Masala 