Poha – a delicious vegeterian breakfast option

Poha. My first DSLR foodie pic 🙂

“Poha” or flattened rice medley is an excellent vegetarian breakfast option. It tastes delicious, is nutritious and has a good satiety value. I would recommend this for a weekend breakfast – when you have some time on hand or when you craving for a carbohydrate fix. Poha is primarily a Maharashtrian recipe and other states in India have their own delicious versions of the flattened rice – such as “Chirer Pulao” from West Bengal.

Poha Recipe Details:

The prep time for this recipe is about 20-25 mins and it will serve 3-4 people.


  • 1 finely chopped medium-sized onion
  • 1 potato cut into small cubes
  • handful of coriander leaves
  • handful of fresh shredded coconut (you can use dried coconut as well)
  • 4-5 chopped green chillis (or as per your desired heat level)
  • 8-10 curry leaves
  • 1 tsp of finely chopped ginger
  • 1 tsp of mustard seeds
  • 1.5 cup of thick flattened rice (please do not use the thin or “nylon” variety of flattened rice for this recipe)
  • 2-3 tbsp of raw peanuts (optional)
  • 1 lemon or lime (depending on your preference)
  • 1 tsp turmeric powder
  • salt to taste


  1. First soak some thick flattened rice in water for 10 mins. Drain the water. Set aside.
  2. Microwave the potatoes cubes until tender. It usually takes around 3-4 mins. Set aside.
  3. Now heat oil in a pan. Add the mustard seeds and let them splutter.
  4. Then add curry leaves. Once the curry leaves have crackled, add the chopped green chillis, ginger and raw peanuts.. Saute.
  5. Add and saute the chopped onion until translucent.
  6. Add turmeric powder and the potato cubes. Saute for 2 mins.
  7. Now add the drained flattened rice and salt to taste.
  8. Mix the ingredients thoroughly.
  9. Squeeze juice of 1 lemon or lesser (depending on your desired level of sourness) and coriander leaves. Mix again.
  10. Do a final salt taste test. The flattened rice is quiet absorbant and can throw the salt balance off.
  11. Garnish with fresh shredded coconut.

Enjoy as is or with some pickle!

Note: I didn’t have mustard seeds or curry leaves at my disposal but it still turned out great.

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