Poha

What is Poha?

Poha is flattened rice that is steam cooked with onions, spices and herbs. The word “poha” refers to the flattened rice itself and as well the dish made with it. These flattened rice flakes are also known as parched rice or beaten rice. They are considered to be nutritious & wholesome as they are got by minimally processing paddy.

So flattened rice is used widely across India to make various dishes like chivda, upma, dosa, idli and many more. Among the most commonly eaten is this dish POHA. This nutritious traditional food is eaten in many regions of India & surprisingly there are numerous ways to make it.

It is eaten for breakfast, snack & even for a quick dinner. It can also be taken to school or work in lunch box.

This simple dish does not need any accompaniment. But it is usually garnished and topped with various ingredients like sev, raw onions or fresh coconut.

About My Poha Recipes

The first one is the Maharashtrian Kanda batata poha recipe which we make often for our breakfast. Here Kanda translates to onions and Batata to potato in Marathi. So this one is made with onions and potatoes. You can use both or skip any one of them. Or replace potatoes with some green peas.

I prefer to use potatoes as my kids love them in their poha. You can either use boiled/ steamed potatoes or use them raw directly and cook in the pan.

I have followed the later method here. But if you have trouble cooking your potatoes quickly, then it is good to use them boiled.

The second recipe is for dadpe pohe which is more common in the Konkan region. This recipe needs fresh coconut and is quick to make like the first one. I have been making this in the recent times for a change.

Another popular version is the Indori poha which I am yet to share. The use of fennel seeds make it very distinct in flavor from the Maharashtrian version. It is garnished the same way with sev & raw onions.

How to Make Poha

1. Clean 1½ cups poha and add them to a large colander, strainer or bowl or pot. Please note that to make non sticky poha, you will need to use thick or medium flakes. If you use thin flakes poha will turn mushy after rinsing them.

2. You have to be quick at this step as doing it slowly will make them too mushy and soggy. Rinse them well with clean filtered water. Drain the water completely. Repeat the rinse & drain the water completely. I usually rinse them twice but if you feel they turn too mushy after the first rinse then stop rinsing further. Keep the bowl aside.

3. Meanwhile chop 1 medium sized onion and 1 to 2 green chilies. Also rinse the curry leaves and coriander leaves. Fine chop the coriander leaves. If you want to use potatoes then chop them to half inch cubes and keep them immersed in water until needed.

4. Check if poha has softened by pressing down a few flakes in between your thumb and fore finger. Run your finger across the flattened rice to break lumps if any. Poha would have absorbed water and softened in about 5 to 7 mins.

If they are not soft yet, then sprinkle some water and set aside until the tempering is ready. Make sure they do not turn mushy. Add salt and sugar (optional). Mix and set aside.

Temper for Poha

5. Heat a pan with ½ tablespoon oil and fry the peanuts until golden and crunchy. Set them aside for garnishing. This way the peanuts remain crunchy. You can also dry roast the peanuts if you prefer.

6. Heat the same pan with 1 to 1 ½ tablespoon oil. When the oil becomes hot, add ¾ teaspoon mustard seeds and ¾ teaspoon cumin seeds. Let them splutter.

7. Add chopped onions, green chilies and curry leaves.

8. Saute until the onions turn pink. If using potatoes, drain the water completely and add the cubes to the pan. Saute for 2 to 3 minutes.

9. Cover the pan and cook on a low heat until the potatoes are soft cooked. If needed you may add more oil.

10. Once the potatoes are cooked thoroughly, you can saute them on a high flame for 1 to 2 mins. Add turmeric.

11. Add softened poha and mix well.

12. Cover and steam on a low heat until poha becomes hot. Stir in between to prevent burning. If you feel your poha is too dry, then you may sprinkle some water in between. When done it should be soft and not mushy. Sprinkle coriander leaves and roasted peanuts.

13. Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served.