Poha (पोहा)

Flattened rice tossed with curry leaves, mustard seeds, peanuts, and a squeeze of lime — light, gluten-free, and on the table in twenty minutes.

Cuisine: North Indian (Madhya Pradesh / Maharashtra) · Style: Light · Protein: Veggies · Total time: 20 minutes · Difficulty: easy · Servings: 3 · Spice: 1/5

Ingredients

• 2 cups thick poha (flattened rice)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 12 curry leaves
• 1/4 cup peanuts
• 1 onion, finely chopped
• 2 green chillies, slit
• 1 medium potato, finely diced (optional)
• 1 tsp sugar
• Juice of 1 lime
• Salt to taste
• Coriander leaves and sev to garnish

Steps

1. Rinse poha gently in a colander under running water for 10 seconds. Drain — the flakes should be just damp, not soggy.
2. Heat oil and crackle the mustard seeds. Add peanuts and fry until deep golden.
3. Drop in curry leaves and green chillies — let them sputter for 5 seconds.
4. Add onion and potato. Saute covered for 5-6 minutes until the potato is tender.
5. Stir in turmeric, sugar, and salt. Mix well.
6. Fold in the rinsed poha gently — too much stirring breaks the flakes.
7. Cover and steam for 2 minutes on the lowest heat. Switch off, squeeze in lime juice, and toss.
8. Garnish with coriander and a handful of crisp sev. Serve immediately.

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