Recipe for Poha

Poha is flattened parboiled rice. It comes in many varieties and is available in Indian shops in different forms depending on the degree of flattening. The variety flattened very little is called Mota Poha ( Thick Poha), and the one flattened the least is Patla Poha ( thin Poha). There is a variety that falls between the two, which is called medium Poha. Poha is used in many recipes, from breakfast to desserts to crispy snacks.

The recipe that I am sharing today is the one that is cooked for a short amount of time and is usually eaten for breakfast or as an evening snack; for this medium, Poha works best.

This recipe is most commonly followed in Maharashtra, which includes well-known cities like Mumbai and Pune and is popularly known as Kanda Poha, which means Poha with onions. It is named so because of the generous quantity of onion added to the Poha, which gives Poha its unique taste.

So, let’s start:

Kitchen Equipment:

1. Pan: https://amzn.to/43zt5Gc
2. Knives: https://amzn.to/3Lg64Bj
3. Cutting Board: https://amzn.to/3K0dh8L

Ingredients needed to make Poha:

1. Medium Poha: 3 Cups, soaked in about 1 cup of water for about 5 minutes. After 5 minutes, drain out the excess water.
   
   
2. Onion: 2 medium-sized, finely chopped
3. Peanuts: 1/3 cup
4. Potato: 1 large, diced
5. Oil: About two tablespoons
6. Cumin seeds/mustard seeds: 1 teaspoon
7. Asafoetida: 1/4 teaspoon
8. Green chillies: 2-3 finely chopped
9. Dry red Chilies: 2-3
10. Curry leaves: 8-10
11. Turmeric Powder: 1/3 teaspoon
12. Salt: to taste
13. Sugar: 1 teaspoon
14. Lemon Juice: from 1 lemon
15. Fresh Coriander leaves: for garnishing

About Ingredient sourcing in Germany:

While you can get some of the ingredients needed for this recipe from a German Supermarket, you can find all the ingredients from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Method for making Poha:

1. Heat oil in a pan. Fry the potatoes on medium heat and take them out when fully cooked and slightly crispy.
   
   
   
2. In the same pan and with the leftover oil, fry the peanuts on low to medium heat and take them out too, when crunchy.
   
   
   
3. In the same pan, add a little extra oil if needed. Fry cumin seeds, asafoetida, green chillies, curry leaves, and dry red chillies on medium heat for about a minute.
   
   
   
4. Now add onions and fry on medium heat till they turn translucent. Add turmeric powder.
   
   
   
5. Now add the soaked Poha. Mix well. Add the fried potatoes and peanuts and mix.
   
   
   
6. Now add salt, sugar, and lime juice. Mix and garnish with fresh coriander leaves.
   
   

Serve hot.

Some additional Notes:

1. Although I have used medium Poha for this recipe, thick Poha can also be used. If you use thick Poha, soak 3 cups Poha in 2 cups water.
2. Poha should always be made on medium heat. Poha tends to stick to the base of the pan. If the heat is kept high, it will stick, and those parts will become crispy and chewy. Since poha should be soft, cooking it on medium heat is best.
3. I have added lemon juice at the end, but if you prefer, you can skip it in the cooking process. Instead, you can serve Poha with a lemon wedge, and each person can squeeze as much or as little lemon juice as they want on their Poha.
4. You can also garnish Poha with grated fresh coconut. It gives a nice touch.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Read other recipes from my kitchen here.

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