Poha or Pohe made with flattened Rice flakes is popular breakfast item all over India. The dry rice flakes are soaked in liquid..water/milk and then cooked(sweet and savoury versions) or eaten soaked in yogurt or milk. The preparation of this dish varies widely from state to state and even region to region. Poha is a very nutritious , easy to prepare and cheaper as per budget for the masses. It is believed to be originated in Maharashtra(India) but it is also very popular in other Indian states like Madhya Pradesh and Uttar Pradesh.


Poha and it’s variations

In Maharashtra, Kanda Poha is very popular where lot of onions and peanuts are added in making the Poha and in many regions it is served with a spicy curry. In Madhya Pradesh, Indori Poha preparation is popular that is a very spicy variety and is served with spicy namkeen and jalebi(popular Indian dessert like a fennel cake). In parts of U.P and Bihar it is made with potatoes, peas and is known as Chura Matar. My mom used to make Poha with potatoes and fresh seasonal peas, but it was not a regular breakfast item at our place, Namkeen Jave(a savoury preparation if vermicelli) is much more popular in parts of western U.P(where I come from) as compared to Poha. People from Eastern U.P and Bihar also consume Poha soaked in yogurt and milk, during summers to keep their body cool.

 Here I present to you my version of Poha that I usually make on weekends for breakfast. You can say it is a mix of Indori Poha and Maharashtrian Poha, where I use  onions as  used in Kanda Poha from Maharashtra and add fennel seeds and a bit of sugar for the khatta meetha taste. My family likes Poha made this way and  we have it topped with lot of namkeen (a savoury and spicy snack made with mix of peanuts, chickpeas noodles and chana dal-yellow split chickpeas gram).

Few days back I noticed that on the blog I didn’t post any of my Poha recipes while we have it on almost every alternate weekend. This week for #98Blogging Marathon my theme for week 4 is Dish for Each Meal, I decided to post my Poha recipe for the day 1, for the Breakfast .

What type of Flattened Rice we need for making Poha..

Poha is available in Indian Grocery store. It is available in varied thickness varieties. I usually use medium thick poha. Soaking time depends upon the thickness and the quality of Poha. Nylon Poha(thin Poha) takes just a few seconds to soften up. When first using soak Poha in water just for few seconds, monitor the soaking time. The variety of Poha I use, takes only few seconds to soften up.

How to make Poha

Making Poha is very easy and takes just a few minutes to prepare it. Wash poha in water for 1-2 times with very light hands, soak t in enough water until it is just soft enough. Strain it in a colander and leave poha for a few minutes on it . Prepare the tempering with mustard seeds, chillies and onions, add poha and mix  it very light hands. Poha is ready.

Let’s see the detailed method how I make this easy, quick and light breakfast.. Poha



Popular breakfast Item made with flattened rice flakes, easy to cook, nutritious and light.. Poha make it the way I make, Khatta Meetha and spicy Poha. 
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Poah soaking time 1 min
Total Time 10 mins
Course After school snack, Breakfast, Lunch Box
Cuisine Indian
Servings 4


  • 1.5 Cups Poha
  • 3/4 Cup Finely Chopped Onions
  • 2 tbsp Olive Oil(any flavourless vegetable oil)
  • 1 tsp Mustard Seeds
  • 1 tsp Saunf/Fennel Seeds
  • 1/2 tsp Haldi/Turmeric Powder
  • 1/2 tsp Red Chilli Powder optional
  • 5-6 Curry Leaves
  • 1-2 Green Chillies or as per your spice level
  • 1 tsp Sugar
  • Salt as per taste


  • Wash Poha very lightly 1-2 times in running water.
  • Soak in just enough of water for a minutes or see the time till it gets soft.
  • Starin the water and leave poha in the colander.
  • In a pan/kadhai, heat oil, when hot enough add mustard seeds.
  • When the seeds crackle, add curry leaves, onions , chopped green chilies.
  • Fry the onions till it starts becoming translucent, add turmeric powder, red  chilli powder, fennel seeds , sugar and salt.Mix well. Keep the flame to low, do not let the mixture burn,, 
  • Add poha and mix with light hands, till all the masala coats the soaked soft poha.
  • Serve hot, topped with a dash of lemon and your favourite namkeen.
Keyword Indori Poha, Kanda Poha, Khatta Meetha Poha




Click here for the video of the recipe..Poha recipe

Main flavour of this Poha comes from the curry leaves and fennel seeds so don’t forget to add these. It a healthy and light breakfast option as we use very little and oil and very less spices like turmeric, mustard and fennel seeds and chilies. Poha is gluten-free and also suitable for vegans.


You can top Poha with fresh cilantro/coriander leaves add some masala peanuts or any kind of namkeen(like Bikaneri Bhujia, Aloo Bhujia or spicy sev)and enjoy it a cup of  adarakwali/masala chai (ginger tea or masala tea). Do try my way of making Poha and I am sure you will love a little Khatta(tangy) a little  Meetha(sweet) and a little thikha (spicy) Poha version.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Whenever you try it, do post a picture of the dish. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

Other recipes with Poha..Chivda, Aloo Poha Cutlets

Other Breakfast dishes from the blog.. Mixed Veg Daliya/Broken Wheat Pilaf, Methi Thepla and many more.

Sharing at Angie’s Fiesta Friday #268, co hosted this week  by Julianna @ Foodie on Board and Angie.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!! Keep coming back!!


Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

18 thoughts

  1. We too make poha in quite similar way and love your idea of topping. It looks so delicious and yummy

  2. I love poha as a wonderful change from the many other grain dishes we may cook. Your recipe sounds delightful! Thanks so much for sharing this with us at Fiesta Friday!

  3. Poha is one of my go-to breakfast… We make it with coconut as well but I love the kande poha as well. I really like the addition of fennel seeds and with the farsaan on top, who can resist?

  4. Poha is a every Sunday breakfast in our house and even though I like it , I get bored of it . But I am loving this bowl with that super crunchy farsaan as garnish ! Super .

  5. Poha was more of an evening back from school snack for us than breakfast. It ticks all the boxes – it is tasty, easy to prepare, sits well on stomach and healthy as well.

  6. I would love to make poha for breakfast on Sundays, and we had it today also. Yours looks delicious garnished with crunchy namkeen.

    1. My family loves poha topped with spicy namkeen especially my daughter..Glad you liked it!! Thanks!!

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