Poha is an easy and delicious Indian breakfast recipe popular in western and central Indian. 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.
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.
Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
(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.
Add cumin seeds, mustard seeds to the oil, and let them sizzle.
Add the curry leaves and green chili pepper. Then add the diced onions and stir well. Saute for a minute.
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 lid and stir. Break a potato piece with the spatula to make sure it is cooked well. (It is important to cut the potatoes to small pieces so they cook quickly in 3-4 minutes)
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.
Turn off heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
You can taste test, and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes.
Variety of poha: I usually use medium or thick (preferred) variety of poha for this recipe. Thin poha will become quite mushy and you won't get the right texture.Potatoes: Make sure to dice potatoes real small so that they cook quickly.Sugar: I highly recommend to not skip the sugar, as it balances the flavors very well.Poha is dry? In case your poha seems a dry bit, just sprinkle some water and mix it once.Vegetable Poha: You can also add other veggies like diced bell peppers, green peas, corn or grated carrots to make vegetable poha.Storing: Poha is always best enjoyed immediately, but if you are storing it for later use, then keep it in an airtight container.