If there is a one meal that I miss the most being away from India, it is the breakfast. There are many savory breakfast dishes cooked in Indian households and to me, weekend mornings seem like a perfect time try that at our house here in Seattle.
Poha (पोहा), also known as flattened rice is a  lighter version of rice (read here for more details).  It makes for a quick and tasty breakfast or light snack  when tampered with mustard seeds, nuts, curry leaves and cooked with vegetables,  You will come across thick or thin variety of poha at Indian store. Here I am using the thick variety.
What you see is more than poha preparation. I am simultaneously preparing for dinner tonight with soaked fava beans and polenta.
Frying vegetables mixture




3 cups poha
2 tbsp oil
1 tbsp mustard seeds
2 tbsp raw peanuts (optional)
1/2 cup diced onions
1 tsp turmeric powder
2-3 cups of diced vegetables (cabbage, carrots, peas, potato, cauliflower, green beans)
1-2 green chili diced
juice of 1-2 lime
1 tsp sugar (optional)
salt to taste
1. Soak poha in cold water for 5-10. Drain in a colander.
2. While poha is soaking heat oil in a heavy skillet/wok (with lid) on medium/high heat.
3. Add mustard seeds and let is sizzle for 15-20 seconds. If the oil is too hot, the 4. seeds will splutter. Be careful.
4. Add peanuts and fry till slightly brown. Add curry leaves.
5. Add diced onion and fry till brown on the edges.
6. Add turmeric powder and stir.
7. Add vegetables and green chili and stir till crunchy.
8. Add drained poha, add lime juice, sugar and mix everything well.
9. Cover the lid and let it cook for another 1-2 minutes and turn off the heat.
10. Let it sit for another 5 minutes  with covered lid before serving.

2 thoughts on “Poha”

Leave a Reply

Your email address will not be published. Required fields are marked *