Poha (Indian Breakfast)
Poha recipe made in 2 ways - Kanda batata poha made with spices, onions & potatoes. Dadpe pohe made with coconut, spices and herbs.
- Total time
- 25 min
- Active time
- 10 min
- Yield
- 2
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
1 medium onion (finely chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Green Chilies
2 to 3 green chilies (slit or chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Potatoes
1 medium potato ((optional) cubed to ½ inch (or ½ cup mix veggies))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Salt
⅓ teaspoon salt ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Sugar
½ to 1 teaspoon sugar ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Leaves
2 tablespoons coriander leaves ( chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Expert Tips
Choosing poha: Using the right kind of poha is very important for this recipe.
Always choose medium to thick poha flakes and avoid the thin ones. The thin kind are not suitable to make this recipe as they turn mushy when rinsed. Test your poha if you are a newbie: You can check simply by rinsing a spoonful of poha in little water and drain completely. If they do not turn mushy they are very much suitable to use in this recipe. If they turn mushy then you may use them to make dadpe pohe (recipe 2) instead. Rinsing poha: Do not over rinse or over soak the poha else they may turn mushy. I generally rinse them twice and drain the water completely. Cover and set aside until the tempering is ready. You may alternately use your strainer to rinse under running water.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails2
Reviewed comparisons and tradeoffs that affect the path before the first active step.
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.
How to make Dadpe Pohe (snack)
Dadpe pohe is made with much the same ingredients as kanda poha except for an additional ingredient, coconut.
This is best to serve for a snack. In this recipe poha is not rinsed or steamed. It is eaten in the raw form but is softened. It tastes delicious with good flavors of fried curry leaves and green chilies. This is made by mixing chopped onions, fresh grated coconut, coriander leaves, lemon juice, poha, salt and sugar. To soften the poha, little coconut water or plain water is splashed. Then a tempering of curry leaves, green chilies, mustard seeds and peanuts is poured to the mixture. It is covered so the dadpe pohe absorbs much of the tempering flavour. This is even easier than the first recipe.
Method Overview
Structured method notes that are separate from the step timeline.
Faqs
Why is my poha mushy?
Using thin flattened rice flakes, over rinsing or over soaking them will make your poha mushy. Thicker flakes won’t soften quickly evenly after rinsing them a few times. Rehydrate them with a splash of water and let them rest until needed. Yes poha is healthy as it is made by minimally processing paddy. To make flattened rice flakes, paddy is soaked, parboiled and then pressed to flatten & separate the husk.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 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.
Image detailsadding poha to a bowlSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Inputs and tools1
Uses
- 1 ½ cups poha ((beaten rice flakes )(thick to medium flakes))
Step 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.
Step 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.
Step 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.
Step 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.
Image detailsadding salt sugarSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Visual cue
until golden and crunchy.
Checks1
Visual cueInfoVisualuntil golden and crunchy.
Expected state: until golden and crunchy.
Inputs and tools2
Uses
- 1½ tablespoons oil
- 3 to 4 tablespoons peanuts (or cashews)
Why and source
This step has reviewed source-backed guidance.
Step 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.
Image detailsdry roasting peanuts to make pohaSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Inputs and tools2
Uses
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds ((jeera))
Step 7
Add chopped onions, green chilies and curry leaves.
Step 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.
Image detailstempering spices in oil to make poha recipeSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Visual cue
until the onions turn pink.
Checks2
Visual cueInfoVisualuntil the onions turn pink.
Expected state: until the onions turn pink.
TimingInfoTimingfor 2 to 3 minutes
Target: 2-3 minute
Expected state: Saute for 2 to 3 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 9
Cover the pan and cook on a low heat until the potatoes are soft cooked. If needed you may add more oil.
low heat
Image detailsfrying onions chilies to make pohaSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Visual cue
until the potatoes are soft cooked.
Checks1
TextureInfoTextureuntil the potatoes are soft cooked.
Expected state: until the potatoes are soft cooked.
Why and source
This step has reviewed source-backed guidance.
Step 10
Once the potatoes are cooked thoroughly, you can saute them on a high flame for 1 to 2 mins. Add turmeric.
Step 11
Add softened poha and mix well.
Image detailsadding potatoesSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference 
Image detailscooking potatoes till soft to make aloo pohaSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Step 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.
low heat
Image detailsadding turmericSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference 
Image detailsadding soaked poha to panSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Show 1 more media item
Image detailssprinkling coriander peanutsSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Visual cue
until poha becomes hot.
Checks1
Visual cueInfoVisualuntil poha becomes hot.
Expected state: until poha becomes hot.
Why and source
This step has reviewed source-backed guidance.
Step 13
Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served. Garnish kanda batata poha with fine chopped coriander leaves and roasted peanuts. You can also sprinkle some grated coconut or crunchy sev.
Image detailsadding lemon juice to aloo pohaSwasthis Recipes · Poha Recipe (Spiced Flattened Rice)Dev reference Visual cue
until served.
Checks1
Visual cueInfoVisualuntil served.
Expected state: until served.
Inputs and tools1
Uses
- Lemon juice as needed
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Make ahead
You can make this poha recipe ahead by simply preparing the tempering first.
Cool, cover and keep the whole pan/pot in the fridge. When you are ready to eat your poha, simply rinse your flattened rice and soften them. Reheat the tempering slightly and mix the softened poha. Steam them on a low heat. Your poha will be ready in no time.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2
Garnish
Source step 13 creates or uses garnish.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Always choose thick to medium variety poha.
Always choose thick to medium variety poha. Thin poha is not suitable to make this recipe as they turn mushy when rinsed.
If you are running short of time, just skip potatoes.
If you are running short of time, just skip potatoes. You can also use boiled potatoes.
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the swasthis-recipes page for dev review.
Copy risk: Unchecked
Poha Recipe (Spiced Flattened Rice)
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.