Poha is a scrumptious, easy-to-make savory dish enjoyed as a goodful breakfast or a snack. Originally native to Maharashtra in Western India, poha is a light, fluffy dish made with flattened rice seasoned with onions, potatoes, and warming spices. The earthy turmeric gives it a bright yellow hue and the fresh green chilis add just the right amount of spice.
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My mom makes the best Kande Pohe in this world. My childhood memories are all about enjoying bowls after bowls of freshly made, steaming Poha on lazy Sunday mornings. I have been truly fortunate to have learned, tried, and tested my mom’s Maharashtrian Poha recipe, which I am happy to share with you all.
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What is Poha
Poha or Pohe (dried flattened rice) is a staple pantry ingredient in Indian kitchens. These gluten-free flakes are popular in India and used in making breakfast and snacks.
Poha is available at Indian grocery stores and is sold in a few varieties - thick, thin, red, etc. Be sure to pick the thick white poha for this recipe as the thin flakes can get mushy after rinsing with water.
EASY Breakfast and snack
A popular breakfast served in Indian homes, Poha made using basic ingredients needs minimal prepping. I have sampled many versions of this wonderful vegan dish. My north Indian friends season it with peanuts while a few of my Maharashtrian friends add fresh green peas to their Kanda-Batata (onion-potato) poha. Either way, the end product is always uber-delish.
Being a Marathi Mulgi from Maharashtra, I prefer my simple and humble Kande Pohe. In fact, for every Marathi Mulgi, Pohe signifies a lot more than just a meal. In the olden days, a piping hot bowl of Kande Pohe accompanied by a steaming cup of ginger chai helped in forging many lasting matrimonial alliances. According to popular belief, a bride-to-be cooking up lip-smacking Kande Pohe would rule her kitchen.
Tips for making moist and soft poha
- Make sure to buy thick poha that is readily available in Indian grocery stores. Note: I do not recommend the thin variety, as it makes this recipe mushy. Thin Poha is best used for Chivda, a different yummy dry snack.
- Rinse the Poha in a colander under cold running water and drain out all the water. Press a grain or two between your fingers. It should break easily. Keep aside while you make the seasoning
- If the poha seems dry after cooking, sprinkle 1 to 2 tablespoons of water, cover it with a lid and allow it to steam well.
- Pohe, is best enjoyed immediately; tends to get dry as it cools down. To reheat leftovers, sprinkle a little bit of water before reheating them in the microwave.
How to make Poha
Step 1: Gently rinse poha in a colander under cold water, drain out all of the water and keep aside.
Step 2: Heat the oil in a medium pan over high heat. Add the oil and mustard seeds. Allow the mustard seeds to pop. Once the mustard seeds start to pop, lower the heat to medium and add cumin seeds and cook until they start to sizzle, about 10 seconds. Then add curry leaves, green chilies, and turmeric and mix well.
Step 3: Add onions, mix well and cook covered for 2 to 3 minutes on medium heat as they start to soften. Next, stir in potatoes, and salt and cook covered until the potatoes are fully cooked about 5 minutes.
Step 4: Add Poha and sugar and mix well and cook covered on low heat for 5 minutes, until poha is heated through. Squeeze fresh lemon juice, and garnish with cilantro.
Serving
Top with sev, Bhujia, or nuts for a crunchy texture. Enjoy hot Pohe with ginger chai or lemon tea or in the warmer months serve it with refreshing fresh ginger lemonade or Aam Panna
Variations
Although onions are a must in this recipe, there are many other variations. I like to add a peeled and finely diced potato to my pohe and here are some more ideas:
- greens peas
- diced carrots
- corn
- raw peanuts, add along with the green chilies and curry leaves
Since it is very easy to adapt, people have now come up with interesting versions of this contemporary Indian breakfast. For example, the vegetable poha comes loaded with tons of fresh vegetables (carrots, peas, corn, etc) and makes for a wholesome meal.
These versatile Pohe can also be made sweet by adding freshly grated coconut and jaggery to the rinsed and drained poha, also known as Goad Pohe or Gul Pohe.
You can also use poha as cereal. Add the washed and strained poha to a bowl of warm milk. Top it with saffron, cardamom, and nuts, and drizzle a little bit of honey for perfectly sweetened Doodh Poha.
More Indian Breakfast Recipes
Did you enjoy this easy Indian breakfast? Here are some more of my favorite savory recipes that are perfect for breakfast or to pack in the school lunchbox!
Recipe
Kanda Poha
Ingredients
- 2 cups thick poha
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 8 curry leaves fresh or air dried
- 2 green chilies sliced lengthwise
- 1 large yellow onion diced finely
- 1 medium red or yellow potato peeled and diced small
- 2 teaspoons kosher salt
- 1½ teaspoon sugar optional but recommended
- ½ lemon
Garnish
- ½ cup Cilantro finely chopped
- ¼ cup grated fresh coconut frozen works well
- ¼ cup sev or bhujia
Optional ingredients:
- ½ cup peanuts
- ½ cup green peas
- ½ cup corn
- ½ cup carrot diced
Instructions
- Gently rinse poha in a colander under cold water, drain out all of the water and keep aside.
- Heat the oil in a medium pan over high heat. Add the oil and mustard seeds. Allow the mustard seeds to pop.
- Once the mustard seeds start to pop, lower the heat to medium and add cumin seeds and cook until they start to sizzle, about 10 seconds.
- Next add curry leaves, green chilies, turmeric and mix well.
- Add onions, mix well and cook covered for 2 to 3 minutes on medium heat as they start to soften.
- Stir in potatoes, salt and cook covered until the potatoes are cooked through, about 5 minutes.
- Add Poha and sugar and mix well and cook covered on low heat for 5 minutes or until poha is heated through.
- Squeeze fresh lemon juice, garnish with cilantro and enjoy hot. You can optionally top the poha with sev, bhujia or nuts
Darina Karanth says
Just made this for my husband for lunch today.
It was excellent flavor, spices were spot on and he really liked it too.
Easy to make and quick.
Thank you for sharing.
Sridevi says
Hi Archana,
Kande pohe from Marathi Mulgi looks delicious:-)
Please do visit my space at https://jiboombaa.com/
Rosemary Vasan says
Delicious recipe, Archana! I would like to order the Mealthy pan through your website. I just heard on your live show that we can put in “ministryofcurry” and get $10 off. How do I do that? Thank you
Archana says
https://mealthy.com/products/mealthy-nonstick
You can use coupon code ‘ministryofcurry” for $10 discount for purchase of $59.95 or more
Anita Gandhi says
Just made this and it’s so great!
Jigna says
Turned out great! Doubled the Chili’s to get a medium spice level. Could’ve tripled though for more spice/flavor. Easy to follow recipe with variations with veggies possible.
Archana says
Thank you Jigna!
Elaine Tsai says
I loved this. Spices with the rice and potatoes were delicious. I could see myself adding an egg on top. (I’m not vegetarian). I will make this again as it’s very filling. I did add some peanuts on top as suggested. Came together very quickly. Thank you!
Archana says
I’m so glad to read this!
JP says
Great recipe! Will this keep well if made a day or two ahead of time? How to store? Is it good cold or needs to be reheated? Thanks!
Archana says
Yes you can def make it a day or two ahead! You can enjoy it at room temp or warm up in the microwave. You may want to sprinkle some water on top to make them moist.
Parvaah says
Really great recipe, Thanks for sharing!
Heather says
Delicious! My husband and son were so excited about this - a perfect Saturday morning breakfast!
Archana Mundhe says
Thank you for the wonderful feedback! It’s a weekend favorite in my home too—perfect for a cozy start to the day!