Poha

Poha is a quick, satisfying dish of flattened rice stir-fried with onions, mustard seeds, turmeric, and peanuts, popular across Madhya Pradesh and Maharashtra in northern and central India. It is the quintessential morning meal of Indore, served steaming hot with a wedge of lime and fine sev sprinkled on top.

Serves: 4

Ingredients

• 300g (3 cups) thick poha (flattened rice)
• 3 tbsp (45ml) neutral oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10–12 curry leaves
• 2 green chillies, finely chopped
• 1 medium onion, finely diced
• 1 medium potato, peeled and cut into 1cm cubes
• 50g (⅓ cup) raw peanuts
• 1 tsp turmeric powder
• 1½ tsp salt
• 1 tsp sugar
• Juice of 1 lime
• 3 tbsp fresh coriander (cilantro), chopped
• 2 tbsp fine sev (chickpea noodle snack), to serve

Instructions

1. Place the poha in a colander and rinse under cold running water for 30 seconds, tossing gently. Drain and set aside for 5 minutes to soften. The grains should be moist but not mushy; they will separate easily when pressed between fingers.
2. Heat oil in a wide kadai or wok over medium heat. Add peanuts and fry, stirring, for 3–4 minutes until golden and fragrant. Remove and set aside.
3. In the same oil, add mustard seeds. Once they pop (30 seconds), add cumin seeds, curry leaves, and green chillies. Sizzle for 20 seconds.
4. Add onion and cook over medium heat for 5–6 minutes until soft and lightly golden. Add potato cubes with a pinch of salt and cook, stirring, for 7–8 minutes until the potato is tender and lightly browned.
5. Reduce heat to low. Add turmeric, remaining salt, and sugar. Stir to coat the onions and potato, then add the softened poha and fried peanuts. Toss gently using a spatula — avoid pressing or the grains will clump — for 2–3 minutes until heated through and evenly coloured yellow.
6. Remove from heat, squeeze over lime juice, and toss. Taste and adjust seasoning. Serve hot, scattered with coriander and a generous pinch of sev.

Cook's Notes: Use thick poha, not thin — thin poha becomes soggy. Do not over-rinse. For a richer version, stir in 1 tbsp grated fresh coconut along with the poha. Poha is best eaten immediately as it dries out on standing.