Poha Recipe (Savory Flattened Rice)

Step 1

Preparation

Pick the poha first of any debris or small stones. Rinse the flattened rice flakes in clean running water in a strainer or colander twice or thrice.

Make sure that you do not rinse the poha flakes too much or else they break and get mushy. While rinsing, the poha flakes absorb enough water and they become soft.

The poha must become soft but remain intact, whole and separate. If they do not become soft, add a splash of water on them in the strainer and mix till they get softened.

After rinsing, the flattened rice flakes should loose their crunchiness and when you break them between your fingers, they should easily get crushed or mashed.

When the poha have softened nicely, sprinkle the turmeric powder, sugar and salt evenly on them. Gently mix with a spoon or with clean fingers.

Roast the peanuts in a small frying pan till they become crunchy with a few blisters on the peanut skins. Set aside.

Also peel the potatoes and chop them into small cubes.

Step 2

Making kanda poha

In a heavy kadai, heat oil. Sauté the potatoes in medium hot oil till light golden and crisp. Stir them often for even frying.

Remove the potatoes with a slotted spoon and set aside.

In the same kadai, there will be some oil left. Add mustard seeds to the hot oil.

If there is no oil, then add 1 tablespoon oil and heat it gently and then add the mustard seeds.

When the mustard seeds splutter, add the cumin seeds.

When the cumin seeds crackle, add the onions. Sauté the onions till they become translucent and soften.

Now add the curry leaves, chopped green chillies and roasted peanuts. Sauté for a minute on low heat.

Add the fried potatoes and then the rinsed poha. Mix gently with the rest of the sautéed ingredients.

Cover the pan tightly with a lid for the poha to get steamed for about 2 minutes on low heat.

Remove the lid and check the taste and if required add more salt and sugar.

Turn off the heat and cover the pan tightly with a lid for the poha to get steamed for a few minutes.

Remove the lid and garnish with chopped coriander leaves and grated fresh coconut.

Serve Kanda Poha hot with chopped lemon pieces. The lemon juice has to be squeezed on the poha before eating it.

Alternatively, you could also follow this method. Once the poha is cooked, sprinkle about 1 to 2 teaspoons lemon juice on it.

Mix and then garnish it with coconut and coriander leaves.

Step 3

Serving Suggestions

Serve Kanda Poha hot or warm with lemon wedges. The lemon juice has to be squeezed on the dish before eating it.

Alternatively, you can also follow this method. When the poha recipe is cooked, drizzle about 1 to 2 teaspoons lemon juice on it. Mix well and garnish with grated coconut, coriander leaves while serving.

You can also top your poha with sev (fine fried gram flour vermicelli) or farsan/mixture if you like. Pair the dish with Masala Chai or Ginger Tea if you like.

Step 4

Storage

Store poha in an airtight container at room temperature, in a cool and dry place. Since it absorbs moisture easily, keep it away from humid spots like near the stove or sink.

Use glass jars, steel tins or good-quality BPA free plastic containers to maintain its crispness. In humid regions, divide the rice flakes into smaller batches and keep the extra sealed in ziplock or vacuum bags.

To prevent insects, you can place a few dried neem leaves or bay leaves in the container.

Cooked poha should always be refrigerated in an airtight box and consumed within 1 day. Reheat by sprinkling a little water and steaming or microwaving until warm.

Step 5

Dassana’s Recipe Notes

Type of Poha: I use both the white and red varieties to make this dish. So both the varieties can be used to make this recipe. But always use thick or medium-thick variety to make this breakfast dish. Thin variety will become a mush and pasty after rinsing and cooking.

Poha Texture: After rinsing, press a beaten rice flake. It will easily crush or mash if it is soft enough. You can cook with this. If not, then it must be still dry. In this case, sprinkle little water on the flattened rice flakes and mix gently.

Rinsing Flattened Rice: I usually use a colander or strainer to rinse the flattened rice flakes under running water and not soak them. Rinsing helps to soften the flakes easily. But take care not to rinse too much or soak them in water as this can make them mushy or lumpy.

Vegetables: To make it healthier, add boiled peas, finely chopped capsicum and grated carrots or your preferred veggies. Steam, boil, sauté, pan-fry the vegetables accordingly before you add to the dish.

Garnish: I garnish my recipe with coriander leaves and grated fresh coconut. While I would not suggest you to skip the coriander, you can give the coconut a miss. For some cruncy and crispy texture you could also opt to garnish or top with sev or farsan.

Taste Preferences: If you don’t like the slight sweet taste in the dish, don’t add sugar. You can also squeeze some lemon juice on the dish before eating it or opt not to. For a spicy recipe, add more green chillies. If you like a bit of gingery taste, add about ½ teaspoon of finely chopped or minced ginger.

Step 6

Your Questions, My Answers

Is poha healthy for breakfast?

Yes, it is light, easy to digest, and a good source of carbohydrates, iron, and some protein. When combined with peanuts, vegetables, and coconut, it becomes more nutritious and filling.

Which type of Flattened Rice is best for making kanda poha?

Thick or medium-thick poha works best. Thin variety tends to turn mushy quickly.

How do I stop the rice flakes from turning mushy?

Do not soak the flattened rice flakes for too long. Just rinse it in water a couple of times and let it sit in a colander for 2 to 3 minutes to soften. Avoid leaving it submerged in water.

Can cooked poha be stored and reheated?

Yes, you can refrigerate cooked poha for 1 day in an airtight container. Sprinkle some water and steam or microwave it before serving.

Is red poha healthier than white poha?

Yes. Red poha is made from red rice and retains more fiber and iron, compared to white poha. It has a slightly nutty taste, keeps you full for longer, and has a lower glycemic index, making it a better choice for people looking for a healthier alternative.