Poha (Beaten Rice Flakes)
A light, savoury Indian breakfast of tempered beaten rice flakes with peanuts and spices.
Nutrition
Ingredients
| 200 g (2 cups) | thick poha (beaten rice flakes) | |
| 2 tbsp | 30 ml | vegetable oil |
| 1 tsp | 5 ml | mustard seeds |
| 1 tsp | 5 ml | cumin seeds |
| 10 | curry leaves | |
| 1 | onion, finely chopped | |
| 1 | green chilli, slit | |
| 1 tsp | 5 ml | ginger, grated |
| ½ tsp | 2.5 ml | turmeric powder |
| 1 | medium potato, boiled and cubed (optional) | |
| 2 tbsp | 30 ml | roasted peanuts |
| 1 tbsp | 15 ml | lemon juice |
| 2 tbsp | 30 ml | fresh coriander, chopped |
| to taste | salt | |
| 1 tbsp | 15 ml | grated coconut (optional) |
Instructions
Place the poha in a colander. Rinse under cold running water for 30 seconds until just moistened (do not soak). Leave to drain for 5 minutes.
Heat the oil in a pan. Add the mustard seeds; when they pop, add the cumin seeds, curry leaves, onion, green chilli, and ginger. Sauté until the onion is soft. Add the turmeric and peanuts; stir for 1 minute. Add the potato (if using) and salt.
Reduce the heat, add the moist poha. Gently mix until the poha is evenly coated and heated through (about 3–4 minutes). Turn off the heat, add the lemon juice and coriander. Mix gently. Garnish with grated coconut and serve warm.
Chef's tip: The key to perfect poha is not over-rinsing. Poha should be soft but not mushy, each flake separate. If it feels dry while mixing, sprinkle a tablespoon of water.