Each Indian family makes Poha the same yet different way. It is one of those everyday Indian breakfast dishes that I usually wouldn’t even think of writing a recipe out for. You just know how to make it.
I didn’t cook a lot up until a few years back. When I did start to cook, it didn’t take me long to pick up how to cook Poha. Hopefully, it won’t take you that long to pick it up either.
2 cups Thick Poha (Available at most Indian grocery stores. I get mine from Gill’s Supermarket)
1/2 chopped red onion
1/2 chopped tomato
1 cup frozen carrots and peas
1/2 potato, peeled and chopped into 1″ pieces
1 tsp cumin seeds (Jeera)
1/2 tsp red chilli powder
1/2 tsp turmeric powder (Haldi)
A few drops of lemon juice
Salt to taste
2 tbsp oil
- Wash the thick poha to remove some of the starch. Drain and set aside. The poha can be damp when you cook it but shouldn’t drip.
- Heat the oil in a pan. When the oil heats up, add the cumin seeds till they crackle. Grate the ginger into the pan and cook for half a minute or so. Cover pan if the ginger starts to splutter.
- Add the potatoes and a pinch of salt. Shallow fry the potatoes for a few minutes till cooked.
- Add the onions and cook for a minute till it changes colour.
- Add the tomatoes, carrots, and peas and cook for a couple of minutes.
- Add the poha to the veggies and mix.
- Add the salt, lemon juice turmeric, and red chilli powder and mix well. Cook for about two minutes while mixing occasionally so the food doesn’t stick to the pan.
- Top with chopped onion and cilantro and serve.