🇩🇪 Deutsch 🇬🇧 English
Poha
The yellow flattened-rice plate from Indore, in 15 minutes
🌱 Beginner🌅 Breakfast🌿 Vegan🕐 20 min
Central India's most common breakfast and probably the best first Indian dish there is: the rice flakes are only soaked, never cooked, and everything else happens in one pan. Light, warm, and there's almost no way to get it wrong.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time10 min
Total20 min
Serves2 servings
Contains:
MustardPeanut
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 5🎉 All done — enjoy!
- Put the poha in a sieve and rinse under cold running water for 20–30 seconds. Drain and let sit for 10 minutes - they'll soften on their own. Don't soak them, or they turn to mush.
- Heat the oil. Add the mustard seeds and wait until they pop. Add the peanuts and roast golden, then the curry leaves - they sizzle briefly.
- Add the onion and chili, fry until translucent. Stir in the turmeric.
- Fold in the poha, sugar and salt. Cover and let sit over low heat for 2–3 minutes to come together.
- Remove from the heat, squeeze the lime over it, and fold in the coriander.
Tips
- There are thin and thick poha available. Get the thick ones - the thin ones fall apart into paste when rinsed.
- The sugar is not a mistake. Without it, poha tastes flat.
- No peanuts: just leave them out, the dish still works. For crunch, use roasted chickpeas instead.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
