Poha (Indian Breakfast)
Before cooking
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Steps as written in the recipe card.
13 stepsTiming varies by step
Ingredient prep checklist
- Onion: 1 medium onion (finely chopped)
- Green Chilies: 2 to 3 green chilies (slit or chopped)
- Potatoes: 1 medium potato ((optional) cubed to ½ inch (or ½ cup mix veggies))
- Salt: ⅓ teaspoon salt ((adjust to taste))
- Sugar: ½ to 1 teaspoon sugar ((optional))
- Coriander Leaves: 2 tablespoons coriander leaves ( chopped)
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.
References
This step uses
- 1 ½ cups poha ((beaten rice flakes )(thick to medium flakes))
Full ingredient reference
- 1 ½ cups poha ((beaten rice flakes )(thick to medium flakes))
- 1 medium onion (finely chopped)
- 2 to 3 green chilies (slit or chopped)
- 1 sprig curry leaves
- 1 medium potato ((optional) cubed to ½ inch (or ½ cup mix veggies))
- 1½ tablespoons oil
- 3 to 4 tablespoons peanuts (or cashews)
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds ((jeera))
- 1 pinch hing ((asafoetida))
- ¼ teaspoon turmeric ((add more if needed for color))
- ⅓ teaspoon salt ((adjust to taste))
- ½ to 1 teaspoon sugar ((optional))
- Lemon juice as needed
- 2 tablespoons coriander leaves ( chopped)