Flattened rice stir-fry with onions, peanuts, and turmeric
Poha
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
3
3 cups
Difficulty
Easy
Cost
Budget
$
Poha
Flattened rice stir-fry with onions, peanuts, and turmeric
★4.5(8)
Light and fluffy flattened rice flakes tossed with onions, peanuts, curry leaves, and turmeric. A popular Maharashtrian breakfast that comes together in minutes.
5m
Prep Time
10m
Cook Time
15m
Total Time
3
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Poha is India's lightest breakfast—flattened rice flakes quickly soaked and stir-fried with aromatic spices and crunchy peanuts. It is the perfect balance of soft, crunchy, savory, and slightly sweet.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Poha is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 2 cups thick poha (flattened rice)
- 1 medium onion, diced
- 2 tbsp peanuts
- 1 tsp mustard seeds, 8 curry leaves, 2 green chilies
- 1/2 tsp turmeric, salt, and 1 tsp sugar
- 2 tbsp oil, lemon juice, cilantro, and sev for topping
Instructions
- 1
Rinse poha gently in water, drain, and let sit 5 minutes to soften; sprinkle with turmeric and salt.
- 2
Heat oil, pop mustard seeds, then add curry leaves, peanuts, and green chilies; fry 2 minutes.
- 3
Add diced onion and cook until translucent, about 3 minutes.
- 4
Add the softened poha and sugar, toss gently on low heat for 2 minutes until warmed through.
- 5
Squeeze lemon juice over top, garnish with cilantro and sev, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
PohaNo good substitute
Poha is unique; rice or couscous would be entirely different dishes
PeanutsCashews or no nuts
Cashews add a softer crunch
Tips & Storage
Pro Tips
Do not over-soak the poha—it should be soft but not mushy, just a 5-minute soak.
Add a teaspoon of sugar—it balances the savory and tangy flavors beautifully.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Not recommended—poha is best made fresh as it becomes mushy when stored.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (0mg) · 3 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates38g
Fat7g
Fiber320mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is poha?
- Flattened rice flakes, available at Indian grocery stores in thin and thick varieties.
- Thick or thin poha?
- Thick poha holds up better in cooking and has a nicer texture. Thin poha is more delicate.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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