Poha, also known as flattened rice or beaten rice, is a popular breakfast and snack dish in India. It is made from parboiled rice that has been flattened into dry, light flakes. The rice is flattened into different thicknesses, with thicker flakes used for dishes like upma and thinner flakes used for making traditional poha.


Recipe by caion


Prep time


Cooking time



Poha is a quick and easy-to-make dish and is commonly enjoyed in many regions of India, with variations in ingredients and flavors. It is known for its delicious taste and is often served as a breakfast item or a light snack. It’s also a popular street food in some parts of India. Poha is vegetarian and, depending on the ingredients used, it can be made vegan as well.


  • 2 cups of thick poha (flattened rice)

  • 1 medium-sized onion, finely chopped

  • 1-2 green chilies, finely chopped

  • 1/2 cup of green peas (fresh or frozen)

  • 1/2 cup of roasted peanuts

  • 1/2 teaspoon of mustard seeds

  • 1/2 teaspoon of cumin seeds

  • A pinch of asafoetida (hing)

  • 1/2 teaspoon of turmeric powder

  • Salt to taste

  • 2-3 tablespoons of cooking oil

  • Fresh coriander leaves, chopped, for garnish

  • Juice of 1 lemon


  • Start by rinsing the poha: Place the poha in a sieve or colander and rinse it under cold running water. Gently wash it with your fingers until it becomes soft and pliable. Be careful not to over-soak the poha, as it can become mushy. Once rinsed, set it aside to drain.
  • In a large, heavy-bottomed pan or skillet, heat the cooking oil over medium heat.
  • Add the mustard seeds and cumin seeds. Let them splutter.
  • Add the asafoetida, green chilies, and chopped onions. Sauté until the onions turn translucent.
  • Add the green peas and continue to cook for a few minutes until they are tender.
  • Stir in the turmeric powder and mix well.
  • Now, add the rinsed and drained poha to the pan. Gently toss everything together, ensuring that the poha is evenly coated with the turmeric and the other ingredients. Be gentle to avoid breaking the poha.
  • Season the poha with salt and mix well. Cook for a few more minutes, stirring occasionally, until the poha is heated through.
  • Add the roasted peanuts and mix them into the poha.
  • Turn off the heat and squeeze the lemon juice over the poha. Mix it in and adjust the seasoning if necessary.
  • Garnish the poha with fresh chopped coriander leaves.

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