Poha is both an ingredient (flattened rice) as well as the name of the finished dish. Originating in western India, people typically eat Poha at breakfast or as a snack with tea. This recipe is “all-inclusive” in that I have included all the ingredients that can go into Poha. Most people might just use a fraction of these ingredients so don’t worry if you don’t have absolutely everything at home when the urge hits! Also, do not get discouraged by the long ingredient list. The dish itself comes together very quickly. Bonus, since it is rice-based, poha is gluten free too. This is Poha Perfection!

Ingredients

• 1 cup dry thick Poha (sold in Indian stores as well as online, Amazon)
• 1 tsp mustard seeds
• About an inch of fresh ginger, minced
• 1-2 green chillies, chopped (seeded or not if you like more heat!)
• 5 curry leaves (optional)
• 1 small red onion, finely chopped
• 1 lemon, quartered
• Handful of fresh cilantro, chopped
• 2 carrots, grated
• About a cup of green peas (fresh or thawed if frozen)
• 1 medium to large potato, peeled and cubed
• 1 tsp turmeric powder
• 1/4 cup roasted red skinned peanuts
• 1/2 cup of fresh grated coconut (or unsweetened dry coconut flakes)
• 1/4 cup of thick sev (fried chickpea flour sprinkles, sold in Indian stores and online at Amazon etc)

Method

The key to successful Poha is the way you soak the dry poha flakes. Put the dry poha in a sieve and rinse under cold running water till thoroughly washed. Then set aside while you prep the other ingredients. The goal is to wet the poha flakes but not to drown it in water.

• Start with a heavy bottom sauté pan over medium heat. First the ‘tadka’. Add a couple of tablespoons of oil. When hot, add the mustard seeds and cover immediately. You will hear the mustard seeds will sputter.
• When the last sound has stopped, uncover the pan and add the ginger, green chillies, and curry leaves. We call this technique tempering or ‘tadka’ to release the aroma and bloom the spices. I have explained this process in previous posts as well.
• After a minute, add the onions and sauté till softened.
• Then add the potatoes and cover to cook for about 5 minutes.
• Now, add the turmeric, peas, carrots, and cover the pan to cook all the vegetables. Test the potatoes to make sure they are soft.
• Uncover the pan and add the soaked poha. Stir to mix all the ingredients. Poha cooks very fast so you just need about another 5 minutes covered. Make sure that the poha is damp and not drying out. Sprinkle a bit of water if needed. You are going for a fried rice like consistency – not wet and lumpy!
• Squeeze lemon juice over the entire dish for some freshness.
• It is now time for the toppings.

Toppings

Dressing the poha is the fun part! Traditionally, you can top the poha with a lot of toppings. For true poha perfection, it is awesome when you have everything on hand but not to worry if you can only add some of these. Poha is all about the textures!

• Sprinkle the coconut over the top of the poha.
• Add the roasted peanuts.
• Then top with the chopped cilantro.

Serve It Up

To serve the poha, top each individual bowl with some crunchy sev for added texture. You can also add a small lemon quarter for those who need it. I did not add any salt yet so as always, salt the plate! Poha Perfection!