Poha, also known as pauwa, chira, or aval, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking.
It is a common Indian breakfast dish and is seasoned lightly with cumin and turmeric and mixed with boiled green peas and toasted peanuts. It’s a quick healthy meal to start your day and is usually accompanied with coconut or mint chutney and a dollop of curd.
Poha is a popular street food in Mumbai and Maharashtra, so give this delicious poha recipe a try.
- 1.5 cups Poha use thick Poha
- 1/4 tsp Turmeric
- 1/2+ 1/8 tsp Salt divided, adjust to tase
- 1/3 cup Green peas I used frozen, soaked in warm water for 10 minutes
- 2 tsp Oil use avocado oil
- 1/2 tsp Mustard seeds
- 1.5 tbsp Raw peanuts
- 1 Small red onion chopped
- 1 Green chilies chopped
- 10-12 Curry leaves
- 1/4 tsp Sugar optional
- 1 tbsp Chopped cilantro +more to garnish
- 1/2 Lemon Lemon Juice
How to Make Poha:
- Rinse the flattened rice (poha) in a strainer under running water until it turns soft and most of the dust and starch have been washed away. Strain immediately and spread it out on a tray.
- Once soaked, the poha will simply break apart under light pressure between your fingers.
- Add the turmeric and 1/2 teaspoon salt to the poha and mix well to combine and set aside.
- Heat the oil in a pan over medium heat to prepare the tempering. Once the oil is hot, start adding the mustard seeds and letting them pop, followed by the curry leaves.
- Then add the toasted peanuts and sauté for a minute or two until they start to brown.
- Finally, add the chopped onion and green chili. Cook for 2 minutes until the onions soften and the chilis sizzle.
- Add the green peas, previously soaked in warm water for 10 minutes, and mix.
- Cook for 2 minutes until the raw smell of the peas has gone and the vegetables are well coated in oil.
- At this point, add the rinsed poha and toss continuously to combine.
- You can reduce the heat or shut it off completely if you’re using a heavy bottomed kadai or wok. Taste the poha and if it feels dry, sprinkle a little water all over and give it a good mix, cover and cook in its own steam for 1-2 minutes.
- Check the seasoning and add more salt if necessary. I often add around 1/8 teaspoon; garnish with freshly chopped coriander leaves.