Fluffy, golden, and gently spiced, Poha is one of those dishes that feels like a warm hug light enough for a quick breakfast, yet filling enough to carry you through a busy morning. I’ve been eating poha since I was a kid, and no matter how many fancy breakfast trends come and go, I always return to this humble bowl of comfort.
Made with flattened rice and tossed with lightly sautéed onions, potatoes, curry leaves, and a pinch of turmeric, it comes together in under 30 minutes perfect for hectic weekdays or lazy weekend mornings.
The best part? It’s incredibly low in calories and high in fiber, which makes it an excellent choice for anyone focusing on healthy weight management.
Just one cup of cooked poha contains roughly 180–200 calories, yet it leaves you feeling full and satisfied for hours. For a creative serving twist, I sometimes pair mine with a spoonful of Sweet Pickles or even a drizzle of Yum Yum Sauce don’t knock it till you try it!
It’s no surprise this dish has remained popular for generations it’s affordable, nourishing, and endlessly adaptable.
Have your own version of poha? I’d love to hear how you serve it at home!
Why This Poha Recipe Has a Special Place in My Kitchen?
Over the years, Poha has become more than just a breakfast dish it’s a comfort meal, a time-saver, and a reminder of simpler days. Here’s why it continues to be a favorite in my kitchen:
- College Staple Turned Lifelong Favorite: I first started making poha during my college days when time and money were both short. It was cheap, filling, and always satisfying nothing has changed since then!
- Endlessly Adaptable: I’ve experimented with many variations some days I skip the potatoes, other times I throw in grated coconut or top it with crunchy sev. It always turns out amazing.
- Beginner-Friendly and Stress-Free: No complicated steps here just rinse, sauté, and you’re done. It’s perfect for beginners and practically impossible to mess up.
- Light Yet Filling: It’s one of those rare meals that keep me full for hours without feeling heavy. It’s helped me curb random snacking through the day.
- A Universal Crowd-Pleaser: Even my friends who’ve never tried Indian food enjoy poha. The balance of textures and subtle spice makes it approachable and satisfying for everyone.
Poha Recipe
Equipment
- Strainer or colander (for rinsing poha)
- Non-stick pan or kadai
- Spatula
- Chopping board & knife
- Small mixing bowl (for soaking/rinsing poha)
Ingredients
- 2.5 cup Poha flattened rice, medium or thick
- 2 tablespoon Oil divided
- 2 tablespoon Peanuts raw, optional
- 1/2 teaspoon Mustard Seeds Rai, optional
- 1/2 teaspoon Cumin seeds Jeera, optional
- 10-12 Curry Leaves Kadi Patta
- 2 Green Chili Pepper diced, adjust to taste
- 3/4 cup Onions diced
- 3/4 cup Potato diced into 1/2-1 centimeter pieces
- 1/4 teaspoon Ground Turmeric Haldi powder
- 1/2 teaspoon Salt adjust to taste
- 1/2 teaspoon Sugar adjust to taste
- 1 tablespoon Lime juice
- 1 tablespoon Cilantro leaves Corainder, chopped
Garnishes when serving (optional)
- Sev as needed, or bhujia
- Pomegranate seeds as needed
- Coconut freshly grated
Instructions
- Rinse poha in a strainer under running water. Let it sit and soften for a few minutes.
- Heat 1 tbsp oil in a pan. Add peanuts and roast till golden. Set aside.
- In the same pan, heat another tbsp oil. Add mustard seeds, cumin seeds, and curry leaves.
- Add chopped green chilies and onions. Sauté till onions are soft.
- Add diced potatoes and cook until tender. Sprinkle turmeric, salt, and sugar.
- Gently mix in the soaked poha and roasted peanuts. Stir well without breaking it.
- Cover and steam on low flame for 2 minutes.
- Turn off heat, squeeze lime juice, sprinkle chopped cilantro, and garnish with sev, pomegranate, or coconut if desired.
Nutrition
Helpful Tips From My Kitchen!
- Use medium or thick poha only: Thin poha turns mushy no matter how carefully you handle it. Stick to medium or thick flakes for that perfect soft-yet-fluffy bite.
- Don’t skip the sugar: Even a pinch balances out the tang from lime and the spice from green chilies. It doesn’t make it sweet it just rounds out the flavors beautifully.
- Rest the poha after rinsing: Once rinsed, let the poha sit for at least 8–10 minutes. It soaks up just enough moisture and holds its shape better during sautéing.
- Soak the diced potatoes briefly in water: If your potatoes tend to cook unevenly or brown too fast, a quick 5-minute soak helps them stay soft inside and crisp outside.
- Add a splash of water if it feels dry: Sometimes poha can turn a little dry if left on heat too long. Just sprinkle some water and toss it revives instantly without getting soggy.
- Top with warm ghee before serving: This isn’t traditional, but trust me it adds a subtle richness and aroma that makes the whole bowl feel special.
- Make it meal-prep friendly: You can chop the onions, green chilies, and potatoes the night before and keep them in the fridge. It shaves off time in the morning.
Quick Questions?
1. Can I skip the potatoes in poha?
Ans: Absolutely! If you’re short on time or want a lighter version, just leave them out or swap with boiled peas or grated carrots.
2. What type of poha should I use?
Ans: Go for medium or thick flattened rice. Thin poha tends to turn mushy quickly and won’t hold up well while cooking.
3. How do I prevent poha from turning dry or sticky?
Ans: Rinse it gently and let it rest for 8–10 minutes. If it dries out while cooking, just sprinkle a little water and cover for a minute.
4. Is poha good for weight loss?
Ans: Yes! It’s light, filling, and low in calories. The fiber keeps you full longer just go easy on oil and add veggies for a healthier twist.
5. Can I make this recipe ahead of time?
Ans: Definitely. Poha tastes great even after a few hours, making it perfect for lunchboxes or quick breakfasts on busy mornings.
