Poha or Pohe; dried flattened rice is a popular dish in Maharashtra, India. These gluten-free flakes make a healthy breakfast and a delicious snack.
Flattened rice is widely used across India to make various dishes like chivda, dosa, upma, idly and many more. Poha is most commonly eaten dish among all.
Being a Punjabi, I am always in love with parathas, but for my hubby it’s Poha as he is a Maharashtrian. He tops it with sev or bhujia and also enjoy jalebi on the side. Having grown up in the interior of Punjab, I never had tasted poha let alone how to make it. When I first started to make poha, I never liked the clumpy texture of poha. With time and trials, I learned few tips required to make non-sticky veg poha, and also started savoring this healthy and nutritious dish.
Where to buy?
Poha is easily available at any Indian grocery store. You will find a couple of varieties of poha (thick, thin, red). Be sure to pick the thick white poha for this recipe.
Step by Step Instructions:
- Gather all the required ingredients.
- Prefer thick flattened poha over thin.
- Wash and then soak poha in water just until it becomes soft, depending on the thickness of poha used; the timings for soaking may differ. Drain the water completely with a colander. Check a few flakes of poha, they should be soft and break easily. Set the poha aside.
4. Boil potato and cut into small cubes. You can also fry them in a pan along with other veggies.
5. Chop veggies.
How to make it?
- Heat oil in a pan. Add mustard seeds, fennel seeds, dried red chilies, and curry leaves to it. Let them splutter for few seconds. Then add green chilies.
2. Add potatoes to the pan, and fry them for a minute or more if not boiled.
3. Further, add all the chopped vegetables and mix. Fry them for 4-5 minutes on low-medium flame.
4. Now, add salt, red chili powder, and turmeric powder and mix it well with the veggies.
5. Furthermore, lower the flame and add the soft washed flattened rice to the pan and give the poha a gentle stir until all the ingredients come together. Turn off the flame once the poha is mixed well with the vegetables.
6. Add chopped cilantro leaves and sugar-coated peanuts to poha and mix it. Check the salt, seasonings and adjust to suit your taste.
7. Squeeze lemon juice on poha.
8. Serve it hot and top with generous sprinkle of bhujia sev.
9. Serve Vegetable Poha along with a hot cup of Adrak or Masala Chai for a wholesome breakfast.
Tips & Variations:
- PICK thick flattened rice over thin. For thin, just gently wash them thoroughly under running water and place them in a strainer to drip away excess water.
- ADJUST the flame while cooking to avoid blackening of the vegetables.
- DO NOT overcook the vegetables, they should remain crunchy.
- If using potatoes I would always go for BOILED potatoes. It makes Poha making super easy and quick or just skip adding them.
- Kandha Poha is also very famous. For this recipe, add onion and peanuts only. Sprinkle lemon juice and garnish with cilantro leaves.
- Top it with roasted peanuts or sugar-coated peanuts or honey-roasted peanuts.
- Grated coconut also tastes good in this dish.