- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 40 g
- 1 tsp
- ½ tsp
- 15 g
- 1 tsp
- ½ tsp
- 2 tbsp
Process
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Put the poha (flattened rice) in a colander and rinse under running water for 30–45 seconds, tossing gently, until softened but still separate. Do not soak. Leave to drain completely while you prepare the other ingredients.
Heat vegetable oil in a wide pan over medium heat. Add peanuts and fry for 2–3 minutes until golden and fragrant. Remove with a slotted spoon and set aside.
In the same oil, add mustard seeds and let them splutter for 20–30 seconds. Add curry leaves (if using) and green chili (if using) and stir for 10 seconds.
Add chopped onion and cook for 3–4 minutes until soft and translucent, not browned.
Stir in turmeric powder, salt, and sugar. Mix well and cook for 30 seconds.
Add the drained poha and toss gently with a fork until evenly coated with the turmeric mixture. Cook for 2 minutes over low heat, just to heat through. Do not stir vigorously or the poha will break.
Turn off the heat. Add the fried peanuts, squeeze over the lime juice, and fold in the chopped coriander leaves. Taste and adjust salt. Serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is over-soaking the poha: it should be rinsed briefly and drained, not left in water, or it turns mushy. If your poha is very thin, sprinkle water instead of rinsing.
- Use a wide pan and low heat when mixing the poha with the spices; high heat or heavy stirring makes it sticky.
- Fry the peanuts first and set them aside so they stay crunchy; adding them at the end prevents sogginess.
- Taste after adding lime; the acidity brightens the dish and balances the turmeric.
Substitutions
- peanuts→roasted cashews or skip for nut-free
- vegetable oil→coconut oil or ghee
- green chili→red chili flakes (1/4 tsp)
- lime→lemon
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a covered pan over low heat with a splash of water, or microwave in 30-second bursts until warm. Do not freeze; the texture becomes mushy.
FAQ
The questions we get asked most
Why did my poha turn mushy?
You likely soaked it too long or used thin poha. Rinse thick poha for only 30-45 seconds and drain immediately. If using thin poha, sprinkle with a little water instead of rinsing.
Can I make poha without peanuts?
Yes. Omit peanuts or replace with roasted cashews or skip entirely for a nut-free version. The dish will still taste good but will lack crunch.
How do I know when the poha is done?
The poha should be soft but each flake still separate, not mushy. It is heated through when steam rises and the turmeric is evenly distributed. Taste a small piece; it should be tender with a slight bite.
Can I add vegetables to poha?
Yes. Add finely diced carrot, peas, or bell pepper after the onion and cook until tender before adding the poha. Adjust salt accordingly.
Is poha gluten-free?
Yes, poha is made from rice, so it is naturally gluten-free. However, check the packaging for cross-contamination if you have severe gluten sensitivity.
Can I prepare poha ahead of time?
Poha is best fresh, but you can rinse and drain the poha up to 1 hour ahead and keep it covered. Reheat leftovers gently as described in storage.
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