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