This poha recipe is light, flavorful, and ready in just 15 minutes! Made with flattened rice, spices, onions and potatoes, it's perfect for a quick breakfast, snack or even a light lunch.
For more easy Indian vegetarian recipes, check out our South Indian-style lemon rice and yogurt rice (South Indian-style dahi rice) recipe.
If you’re looking for a quick vegetarian lunch or breakfast recipe that is wholesome and full of flavor, poha is the perfect addition to your recipe collection.
This humble dish is comforting and easy to make. Whether you are looking for a simple breakfast, evening snack or a quick recipe for meal prep, this one is for you!
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What is poha?
- Poha, also known as flattened rice is a traditional Indian dish, made by soaking rice flakes and cooking with spices, herbs and sometimes onions, potatoes or vegetables.
- This dish is a popular choice across Indian households. The classic Maharashtrian Kanda Batata Poha is made with onion (kanda) and potatoes cut into small cubes (batata). This is different from a kanda poha recipe (kande pohe) which is made with onions and no potato.
- There are many other varieties of poha including:
- plain poha
- Indori poha (sweet-savory version topped with sev)
- vegetable poha
- brown rice poha
- masala poha
- Note: The thickness of the poha flakes can vary: thin, medium and thick. Thin flakes are also used in snack recipes like poha chivda, whereas this recipe uses medium flakes.
Why You’ll Love This Poha Recipe
- Quick & easy: ready in under 20 minutes.
- Light, versatile and satisfying: Perfect for breakfast, brunch, or a tea-time snack.
- Customisable: You can add peas, nuts or grated carrots for extra flavor.
- Vegan, dairy-free and gluten-free friendly
Ingredients You'll Need
- Poha (flattened rice flakes): use medium poha (or thick poha) for the best texture. It softens perfectly when rinsed and stays fluffy without becoming mushy. Avoid thin poha for this dish as it gets soggy quickly. You can buy poha from Indian grocery stores or supermarkets.
- Olive oil or ghee
- Tempering spices including: mustard seeds, cumin seeds, dried red chilli and curry leaves
- Onion and green chillies: this recipe uses one medium onion, finely chopped.
- Seasoning: including turmeric and salt.
- Potatoes: use a medium or large potato, peeled and diced into small cubes.
- Lemon juice: for a refreshing taste
- Fresh coriander leaves: or cilantro
- Optional: pomegranate seeds or fresh coconut.
See recipe card for a full list of ingredients and quantities.
Substitutions and Variations
- Peanut poha: Add roasted peanuts for crunch and protein.
- Vegetable poha: Stir in grated carrots, green peas, beans or bell peppers
- Spicy poha: Add red chili powder or more green chillies
- Lime juice: lemon juice can be substituted for lime juice, for more of a tangier taste.
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How to Make Poha
Step 1: Rinse the poha,
Place poha in a colander and rinse gently under cold water. Let it rest for 5–10 minutes to absorb moisture and soften slightly. Do not soak. If needed, sprinkle a little water while mixing. Fluff with a fork.
Step 2: Prepare the tempering.
Heat oil in a medium pan over medium heat. Add dry red chillies, cumin seeds, mastard seeds and let them crackle. Add curry leaves, green chillies, hing and ginger. Cook for 30-40 seconds until aromatic.
Step 3: Add the onion.
Stir chopped medium onion and green chillies. Cover and cook for 3 minutes until soft and translucent, slightly golden brown. Stir in turmeric, red chili poweder and salt.
Step 4: Add potatoes.
Add the small cubes of potato, and cover and cook for 10-12 minutes until tender. Sprinkle a little water to help them cook faster if needed.
Step 5: Combine with poha flakes.
Add fresh coriander, and the rinsed poha. Stir gently to mix without breaking the poha. Cook for 2–3 minutes on low to medium heat until warmed through. Turn off the heat. Add lemon juice (and salt to taste, if preferred). Optional: garnish with fresh coconut and pomegranate seeds if using. Serve and enjoy!
Expert Tips
- Don’t soak the poha: just rinse and let it rest in the colander.
- Cover with a lid: this helps retain the moisture, so the poha doesn't get dry.
How to Serve Poha
Serve poha warm with a squeeze of lemon and a garnish of coriander. For a complete Indian breakfast, pair with masala chai (Indian spiced tea) and quinoa upma or for a quick snack, enjoy with our crispy air fryer masala peanuts!
Alternatively, serve with a glass of fresh pear juice or apple, orange and carrot juice!
Recipe FAQs
Yes, this poha is best served fresh but can be stored in the fridge for up to 1 day.
Reheat in the microwave or on the stovetop, adding a splash of water if needed for the texture.
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Poha Recipe (Easy Indian-Style Flattened Rice)
Ingredients
- 3 cups poha (flattened rice flakes)
- 1 brown/yellow onion chopped
- 2 chillies
- 1 teaspoon ginger
- 10 curry leaves (kadi patha)
- ½ teaspoon asafoetida (hing)
- 1 large potato (or 2 medium potatoes) peeled and diced in small cubes
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chili poweder
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 tablespoon lemon juice
- 2 -3 tablespoon coriander
- 2 tablespoon olive oil
Instructions
- Place poha in a colander and rinse gently under cold water. Let it rest for 5–10 minutes to absorb moisture and soften slightly. Do not soak. If needed, sprinkle a little water while mixing. Fluff with a fork.
- Heat oil in a medium pan over medium heat. Add dry red chillies, cumin seeds, mastard seeds and let them crackle. Add curry leaves, green chillies, hing and ginger. Cook for 30-40 seconds until aromatic.
- Stir in the chopped onion. Cover and cook for 3 minutes until soft and translucent, slightly golden brown. Stir in turmeric, red chili poweder and salt.
- Add the small cubes of potato, and cover and cook for 10-12 minutes until tender. Sprinkle a little water to help them cook faster if needed.
- Add fresh coriander, and the rinsed poha. Stir gently to mix without breaking the poha. Cook for 2–3 minutes on low to medium heat until warmed through.
- Turn off the heat. Add lemon juice (and salt to taste, if preferred). Optional: garnish with fresh coconut and pomegranate seeds if using. Serve and enjoy.
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