Ingredients
flattened rice, medium or thick
divided
raw, optional
Rai, optional
Jeera, optional
Kadi Patta
diced, adjust to taste
diced
diced into 1/2-1 centimeter pieces
Haldi powder
adjust to taste
adjust to taste
Corainder, chopped
as needed, or bhujia
as needed
freshly grated
Poha (Easy Kanda Poha)
Piping Pot Curry (Meeta Arora)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 3 | 10 min | 15 min | 25 min | 1 |
Poha is an easy and delicious Indian breakfast recipe popular in western and central India. Made with flattened rice, onion, potatoes, and seasoned with mild spices, curry leaves, peanuts and cilantro, this recipe also makes up for a quick mid-day snack.
breakfast
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Recommended Equipment
Strainer
Stirring spatula
Lid
Heavy bottom pan
Instructions
Add poha to a strainer and rinse under running water until the water runs clear. Make sure all the poha is wet. Let it rest while you sauté the other ingredients.
2.5 cup Poha flattened rice, medium or thick
Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
2 tablespoon Oil divided
(optional )Add the peanuts and saute for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
2 tablespoon Peanuts raw, optional
Add cumin seeds and mustard seeds to the oil and let them sizzle.
0.5 teaspoon Mustard Seeds Rai, optional0.5 teaspoon Cumin Seeds Jeera, optional
Add the curry leaves and green chili pepper. Then, add the diced onions and stir well. Saute for a minute.
12 Curry Leaves Kadi Patta2 Green Chili Pepper diced, adjust to taste0.75 cup Onions diced
Add the diced potatoes. Mix well with the onions. Now cover the pan with a lid and cook on medium-low heat until the potatoes are cooked completely. Open the lid and stir. Break a potato piece with the spatula to ensure it is cooked well. (It is important to cut the potatoes into small pieces so they cook quickly in 3-4 minutes)
0.75 cup Potato diced into 1/2-1 centimeter pieces
Add turmeric, salt, sugar, and poha to the pan. Mix gently until all the poha gets the yellow turmeric color. Change to low heat and cover the pan for 2 minutes. This helps to heat the poha.
2.5 cup Poha flattened rice, medium or thick0.25 teaspoon Ground Turmeric Haldi powder0.5 teaspoon Salt adjust to taste0.5 teaspoon Sugar adjust to taste
Turn off the heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
2 tablespoon Peanuts raw, optional1 tablespoon Lime Juice
You can taste test and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes.
0.5 teaspoon Salt adjust to taste1 tablespoon Cilantro Leaves Corainder, choppedSev as needed, or bhujiaPomegranate Seeds as neededCoconut freshly grated
Poha (Easy Kanda Poha)
Piping Pot Curry (Meeta Arora)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 3 | 10 min | 15 min | 25 min | 1 |
Poha is an easy and delicious Indian breakfast recipe popular in western and central India. Made with flattened rice, onion, potatoes, and seasoned with mild spices, curry leaves, peanuts and cilantro, this recipe also makes up for a quick mid-day snack.
breakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Strainer
Stirring spatula
Lid
Heavy bottom pan
Ingredients
flattened rice, medium or thick
divided
raw, optional
Rai, optional
Jeera, optional
Kadi Patta
diced, adjust to taste
diced
diced into 1/2-1 centimeter pieces
Haldi powder
adjust to taste
adjust to taste
Corainder, chopped
as needed, or bhujia
as needed
freshly grated
Instructions
Add poha to a strainer and rinse under running water until the water runs clear. Make sure all the poha is wet. Let it rest while you sauté the other ingredients.
2.5 cup Poha flattened rice, medium or thick
Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
2 tablespoon Oil divided
(optional )Add the peanuts and saute for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
2 tablespoon Peanuts raw, optional
Add cumin seeds and mustard seeds to the oil and let them sizzle.
0.5 teaspoon Mustard Seeds Rai, optional0.5 teaspoon Cumin Seeds Jeera, optional
Add the curry leaves and green chili pepper. Then, add the diced onions and stir well. Saute for a minute.
12 Curry Leaves Kadi Patta2 Green Chili Pepper diced, adjust to taste0.75 cup Onions diced
Add the diced potatoes. Mix well with the onions. Now cover the pan with a lid and cook on medium-low heat until the potatoes are cooked completely. Open the lid and stir. Break a potato piece with the spatula to ensure it is cooked well. (It is important to cut the potatoes into small pieces so they cook quickly in 3-4 minutes)
0.75 cup Potato diced into 1/2-1 centimeter pieces
Add turmeric, salt, sugar, and poha to the pan. Mix gently until all the poha gets the yellow turmeric color. Change to low heat and cover the pan for 2 minutes. This helps to heat the poha.
2.5 cup Poha flattened rice, medium or thick0.25 teaspoon Ground Turmeric Haldi powder0.5 teaspoon Salt adjust to taste0.5 teaspoon Sugar adjust to taste
Turn off the heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
2 tablespoon Peanuts raw, optional1 tablespoon Lime Juice
You can taste test and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes.
0.5 teaspoon Salt adjust to taste1 tablespoon Cilantro Leaves Corainder, choppedSev as needed, or bhujiaPomegranate Seeds as neededCoconut freshly grated