Read this Best Poha Making Recipe 2024

Poha is definitely one of the favorite breakfast foods originating from the Indian subcontinent. Easy to make yet full of flavors, this is a delicious meal that nourishes your health and senses for satisfaction. You could have this as a very quick fast snack or a quite nourishing breakfast with the help of the “Best Poha Making Recipe.” Indeed, with the right mix of ingredients, spices, and technique, you’d get this easily recreated dish prepared at home.

You will need the following staples to make the greatest poha. All are widely available in the marketplace and are the crux of the flavor composition.

Poha (flattened rice): 1.5 cups

Oil: 2 tablespoons

Mustard Seeds: ½ teaspoon

Cumin Seeds: ½ teaspoon

Curry Leaves: 8-10 leaves

Green Chilies, 2 chopped

Onion: 1 medium-sized, finely chopped

Potato: 1 medium-sized, peeled, and cut up

Turmeric Powder, ½ teaspoon

Red Chili Powder, ½ teaspoon

Salt: To taste

Sugar: 1 teaspoon (optional, for that hint of sweetness).

Lemon Juice, 1 tablespoon

Coriander Leaves: A handful, chopped for garnish

Peanuts: 2 tablespoons, roasted

Ginger: 1 teaspoon, grated (optional)

Now that you have all the ingredients you are going to need, let us start the process of how to make the best poha recipe.

Rinse the poha. Place the flattened rice in a large sieve or colander. Run cold water over it, handling it gently so that grains do not break. Let it drain for 5 minutes. That way, softened, it shall help you create the right consistency for your dish.

2 tbsp. Heat oil on a flame under medium heat and splutter ½ teaspoon of the mustard seed powder once it gets heat, followed by sprinkling further ½ teaspoon powder prepared by grinding cumin powder. Leave that for another minute or two seconds to blend everything inside your pan well until everything inside just goes froths and that all leaves used will be fragrant, which infests all the elements involved in the dish within short intervals of exposure.

Add finely chopped onion to the tempering and fry until it turns golden brown. This will take about 2 to 3 minutes. Add diced potatoes after the onions are done. Stir occasionally and cook for approximately 5 minutes till potatoes are tender. You may use the microwave to pre-cook the diced potatoes or use boiled ones for a faster version.

Now, after the potatoes boil, it’s time for all the spices. Add half a teaspoon of turmeric powder in the pan, half a teaspoon of red chili powder, and some salt and sugar—to be 1 teaspoon if one likes sugar—and then mix it well so that the spice coats the potatoes and the onions well.

Add the cleaned poha to the pan. Mix everything well so that the poha is properly coated with the tempering and spices. Do not overmix it, as the poha can break down or become mushy now. Fry on low flame for 2-3 minutes until the poha will absorb all the flavors from the spices.

Toss together the poha, adding a fresh squeeze of lemon juice on top, and garnish it with fresh coriander leaves, roasted peanuts, and a pinch of grated ginger added here for that final zest.

The “Best Poha Making Recipe” is now ready to be served. It can be served hot with a cup of chai or as an independent dish. It is a delicious, nutritious, and great-textured combination that is really quite popular as a breakfast or snack dish.

Use Thin Poha: Thin poha is fine, as it will soak water within no time without getting soft. Avoid using the thick poha because you would have to soak it for a long time, and it might turn too soft in the process.

Mix Vegetables: Potatoes form an important ingredient. Add your choice of vegetables, even peas and carrots besides bell peppers, for rich nutrition and flavor value.

Roasted Peanuts: Roasting the peanuts before you add them will give a good crunch and flavor. You can use cashews or almonds if you like.

Spice it up: If you like your poha spicier, add more green chilies or a pinch of chili powder.

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FAQs on the Best Poha Making Recipe

1. Do you add potatoes to poha? You can actually make this potato-free, since many people who make this for the first time make the dish very much lighter: onion and spices. Colored alternatives would be green for peas and orange for carrots.

2. How to make poha spicier? To add that extra spice, some green chilies will work, or a pinch of red chili powder can be added. And that’s really a thing of the palate and as tolerant one can be for spices.

3. Leftover poha storage: Leftover poha can be stored in the refrigerator for 1-2 days in an airtight container. Sprinkle some little water and heat it in the microwave or on the stove.

4. What to have with poha? It taken with curd or chutney, even buttermilk. It can be enjoyed even with some crisp papad for that crispy feel.

This “Best Poha Making Recipe” let’s you make a dish that is not only extremely delightful and satisfying but just right for any time of day. You can have it as a hearty breakfast or a quick snack while still making it a great favorite in your kitchen.