1. Clean 1½ cups poha and add them to a large container, 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 of poha it will turn mushy after rinsing them.
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. We usually recommend rinsing them twice but if you feel they turn too mushy after the first rinse then stop rinsing further. Keep the bowl aside.
3. Meanwhile chop 1 medium-sized onion and 1 to 2 green chillies. Also, rinse the curry leaves and coriander leaves and finely chop them. Also, you can add potatoes by chopping them into half-inch cubes and keeping them immersed in water until needed.
4. Check if poha has softened by pressing down a few flakes in between your thumb and forefinger. 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 yet soft, then sprinkle some water and set them aside until the tempering is ready. Make sure they do not turn mushy. Add salt and sugar (optional). Mix and set aside.
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.
Preparation of Poha
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.
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.
7. Add chopped onions, green chillies and curry leaves.
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.
9. Cover the pan and cook on low heat until the potatoes are soft cooked. If needed you may add more oil.
10. Once the potatoes are cooked thoroughly, you can saute them on a high flame for 1 to 2 mins. Add turmeric.
11. Add softened poha and mix well.
12. Cover and steam on 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.
13. Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served.
Garnish poha with finely chopped coriander leaves and roasted peanuts. You can also sprinkle some grated coconut or crunchy sev.
How to Make Poha Recipes
Poha How to Make: Poha also known as Pohe is a quick Indian Breakfast made with flattened rice, onions, spices, herbs & lemon juice. Serve poha as it is or top it with crunchy sev, fresh cut onions, or grated coconut. To make it a complete meal, serve it with plain yoghurt and vegetable salad on the side.
What is Poha?
Poha is flattened rice that is steam cooked with onions, spices and herbs. The word “poha” refers to the flattened rice itself and as well the dish made with it. These flattened rice flakes are also known as parched rice or beaten rice. They are considered to be nutritious & wholesome as they are got by minimally processing paddy.
So flattened rice is used widely across India to make various dishes like chivda, upma, dosa, idli and many more. Among the most commonly eaten dish is POHA. This nutritious traditional food is eaten in many regions of India & surprisingly there are numerous ways to make it. It is eaten for breakfast, snack & even for a quick dinner. It can also be taken to school or work in lunch box.
This simple dish does not need any accompaniment. But it is usually garnished and topped with various ingredients like sev, raw onions or fresh coconut.
How to Make Poha?
1. Clean 1½ cups poha and add them to a large container, 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 of poha it will turn mushy after rinsing them.
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. We usually recommend rinsing them twice but if you feel they turn too mushy after the first rinse then stop rinsing further. Keep the bowl aside.
3. Meanwhile chop 1 medium-sized onion and 1 to 2 green chillies. Also, rinse the curry leaves and coriander leaves and finely chop them. Also, you can add potatoes by chopping them into half-inch cubes and keeping them immersed in water until needed.
4. Check if poha has softened by pressing down a few flakes in between your thumb and forefinger. 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 yet soft, then sprinkle some water and set them aside until the tempering is ready. Make sure they do not turn mushy. Add salt and sugar (optional). Mix and set aside.
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.
Preparation of Poha
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.
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.
7. Add chopped onions, green chillies and curry leaves.
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.
9. Cover the pan and cook on low heat until the potatoes are soft cooked. If needed you may add more oil.
10. Once the potatoes are cooked thoroughly, you can saute them on a high flame for 1 to 2 mins. Add turmeric.
11. Add softened poha and mix well.
12. Cover and steam on 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.
13. Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served.
Garnish poha with finely chopped coriander leaves and roasted peanuts. You can also sprinkle some grated coconut or crunchy sev.
Sprinkle Tunch Poha Tastemaker(Free inside the packet of Tunch Poha) on your cooked Poha to enhance its taste. By these step you can know poha how to make