A light and quick breakfast dish made from flattened rice (beaten rice) tempered with mustard seeds, curry leaves, turmeric, and peanuts. A staple morning meal across Maharashtra, Madhya Pradesh, and Gujarat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Rinse poha in water, drain and set aside. Sprinkle salt and turmeric, mix gently.
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2
Heat oil, add mustard seeds, curry leaves, and peanuts. Fry until peanuts are golden.
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3
Add chopped onions and green chilies, sauté until translucent.
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4
Add the soaked poha, sugar, and mix gently on low heat for 3-4 minutes.
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5
Squeeze lemon juice, garnish with coriander and sev. Serve warm.
Did You Know?
Indore in Madhya Pradesh is considered the poha capital of India, where it is served with jalebi as a classic breakfast combo.
Chef's Notes
Equipment Tips
- pan
- strainer
The Story Behind Poha
Poha has been a breakfast staple in western and central India for centuries. Flattened rice processing techniques date back to ancient India.
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