How to make poha
- mustard seeds - 1 tsp
- cooking oil - 1 tbsp
- salt - to taste
- poha/flattened rice - 2 cups
- onion - 2 medium sized (finely chopped)
- green chilli - 1 or 2 (finely chopped)
- fennel seeds/saunf - 1 tsp (optional)
- red chilli powder - 1/4 tsp
- turmeric powder/haldi - 1/4 tsp
- curry leaves/kadi patta - 12 to 15
- fresh coriander leaves - 1 tbsp (finely chopped)
- lemon juice - 1 tsp
- peanut/moongfali - 1 tbsp
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Rinse poha in runny water with a strainer and keep aside.
- In a pan heat 1 tsp oil and fry peanuts till it turns crispy and remove them on a tissue paper and keep aside.
- In a pan, heat 1 tbsp oil and add mustard seeds. When mustard seeds start crackling, then add fennel seeds/saunf (optional) and turn the flame to low.
- Add finely chopped onion and green chili to the pan and mix well.
- Add curry leaves to onions and mix.
- When onions become soft and translucent, add red chili powder, turmeric powder, pinch of salt and mix.
- After a minute or two, add drained poha and lightly mix poha with onion.
- Sauté poha for 1 minute on low flame. Add finely chopped fresh coriander leaves, 1 tsp lemon juice and roasted peanuts and cut and fold.
- Serve hot.
Soggy, mushy flattened rice usually results from soaking the flakes in a bowl of standing water rather than rinsing them quickly in a fine-mesh strainer. Flattened rice lacks structural integrity once saturated, meaning excess moisture turns the grains into paste almost immediately. Cold running water applied briefly allows the flakes to hydrate just enough to soften while retaining an individual grain separation.
Achieving proper texture requires managing heat and moisture simultaneously. Frying raw peanuts in a separate teaspoon of oil before adding the main aromatics ensures a crunchy contrast against the soft rice; remove them immediately to paper towels once crisp to halt the cooking process. Cooking onions only until translucent—about three to four minutes over medium heat—preserves a slight bite that complements the tender base.
Dietary adjustments require minimal technique changes for this naturally plant-based dish. Removing peanuts creates a completely nut-free version without altering the cooking times for the onions or mustard seeds. Adding one teaspoon of lemon juice at the very end brightens the starch without introducing additional liquids that might compromise the dryness of the finished grains.
