Poha Recipe (Indian Breakfast)

Method15 steps · about 25 min

1. 1

   Step 1: To make poha (1 ½ cups), choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.

   Uses 1 ½ cups poha ((beaten rice flakes )(thick to medium flakes))

2. 2

   Step 2: Quickly rinse the flakes with the separate 4–5 cups water, then drain completely. Repeat briefly if needed, stopping if the flakes become too soft. Discard all rinse water.

   Uses same 1½-cup dry supply ready to rinse · 4–5 cups rinse water; discard

3. 3

   Step 3: Cover the drained flakes and let them soften while preparing the vegetables.

   Uses same flakes after discarded rinse water

4. 4

   Step 4: Press a few softened flakes between thumb and forefinger: they should break easily. If still hard, sprinkle only a little separate adjustment water, mix and cover; avoid making them mushy.

   Uses same drained flakes, check softness · small extra sprinkles only if needed to soften flakes or steam vegetables/poha

5. 5

   Step 5: Add the initial one-third teaspoon salt (⅓ teaspoon) and optional half-to-one teaspoon sugar (½ to 1 teaspoon) to the same softened flakes. Break up lumps gently and distribute the seasoning.

   Uses same checked flakes ready to season · ⅓ teaspoon salt (adjust to taste) · ½ to 1 teaspoon sugar (optional)

6. 6

   Step 6: Heat the single measured 1½ tablespoons oil and fry the selected peanuts (3 to 4 tablespoons) OR cashews over medium heat until golden and crunchy.

   Uses 1½ tablespoons oil · 3 to 4 tablespoons peanuts (or cashews)

7. 7

   Step 7: Remove the same fried nuts and reserve for garnish, retaining the frying oil in this pan.

   Uses same selected 3–4 tablespoons nuts

8. 8

   Step 8: Add mustard and cumin to the oil remaining in the pan after frying the nuts.

   Uses only oil left in pan from measured supply · ¾ teaspoon mustard seeds · ¾ teaspoon cumin seeds (jeera)

9. 9

   Step 9: When they begin to pop, add hing, onions (1 medium), curry leaves (1 sprig) and green chilies (2 to 3).

   Uses same retained frying oil and popped spices · 1 pinch hing (asafoetida) · 1 medium onion (finely chopped) · 1 sprig curry leaves · 2 to 3 green chilies (slit or chopped)

10. 10

    Step 10: Saute until the onions turn lightly pink.

    Uses same aromatics frying together

11. 11

    Step 11: If using potato or the alternative ½ cup mixed vegetables, sauté briefly, then cover and cook over low heat until fully soft. Sprinkle in a little adjustment water as needed; add a little of the optional extra oil if the potatoes need it. Sauté for another minute once the vegetables are cooked.

    Uses same base ready for optional vegetable route · one optional potato OR separate half-cup mixed vegetables · half cup mixed vegetables ONLY instead potato · small extra sprinkles only if needed to soften flakes or steam vegetables/poha · optional extra oil only if potatoes need it after measured supply

12. 12

    Step 12: Add turmeric (¼ teaspoon) and only the same softened, seasoned poha from step 5 to the cooked aromatics/optional vegetables. Mix gently and cover.

    Uses same rinsed flakes with initial salt/sugar · same fully softened optional vegetables/base · ¼ teaspoon turmeric (add more if needed for color)

13. 13

    Step 13: Steam this same poha over very low heat until hot. If dry, sprinkle a little separate adjustment water, stirring to prevent burning.

    Uses same mixture ready to steam · small extra sprinkles only if needed to soften flakes or steam vegetables/poha

14. 14

    Step 14: When the same poha is soft and hot, turn off and remove from heat. Taste for separate extra salt and squeeze the lemon juice as needed.

    Uses same finished batch · Lemon juice as needed · extra salt only to taste finished poha

15. 15

    Step 15: Garnish with coriander and only the same fried nuts reserved in step 7. Add optional ready sev/farsan or fresh grated coconut if desired. Serve hot.

    Uses only same selected nuts fried earlier · same batch after taste adjustment · 2 tablespoons coriander leaves ( chopped) · optional sev or farsan topping, as desired; purchased ready to eat · optional fresh grated coconut topping, as desired