Ingredients
Main Ingredients
- 2 cups thick poha (flattened rice)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 8 curry leaves (fresh or air dried)
- 2 green chilies (sliced lengthwise)
- 1 large yellow onion (diced finely)
- 1 medium red or yellow potato (peeled and diced small)
- 2 teaspoons kosher salt
- 1½ teaspoon sugar (optional but recommended)
- ½ lemon
- ½ cup cilantro (finely chopped)
Optional Toppings & Additions
- ¼ cup grated fresh coconut (frozen works well)
- ¼ cup sev or bhujia
- ½ cup peanuts
- ½ cup green peas
- ½ cup corn
- ½ cup carrot (diced)
Instructions
- Rinse Poha: Gently rinse the poha in a colander under cold running water to soften it. Drain well and set aside to avoid it becoming mushy.
- Heat Oil and Mustard Seeds: Heat oil in a medium pan over high heat. Add mustard seeds and wait for them to pop, releasing their flavor.
- Add Cumin Seeds: Lower heat to medium and add cumin seeds. Cook for about 10 seconds until they start to sizzle.
- Add Curry Leaves and Spices: Stir in curry leaves, sliced green chilies, and ground turmeric. Mix thoroughly to infuse the oil with spices.
- Sauté Onions: Add finely diced onions and mix well. Cover and cook for 2 to 3 minutes on medium heat until the onions start to soften.
- Cook Potatoes: Add diced potatoes along with salt. Cover and cook for about 5 minutes until the potatoes are tender and cooked through.
- Add Poha and Sugar: Add the drained poha and sugar to the pan. Mix well and cook covered on low heat for 5 minutes or until the poha is heated through and absorbs flavors.
- Finish with Lemon and Garnish: Squeeze fresh lemon juice over the poha and garnish with chopped cilantro. Optionally, top with grated coconut, sev, bhujia, peanuts, or other desired toppings. Serve hot and enjoy.
Notes
- Rinsing poha gently and draining well is key to prevent mushiness.
- Adjust green chili quantity according to your spice preference.
- Adding sugar is optional but balances the flavors subtly.
- Use fresh lemon juice for a bright, tangy finish.
- Optional vegetables like peas, corn, and carrots add nutrition and color.
- Sev and bhujia provide a crispy texture contrast; add just before serving to retain crunchiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian - Maharashtrian
- Diet: Vegetarian
