About the Cuisine
Poha is a beloved Indian breakfast or snack dish made from flattened/parboiled rice flakes. It originated in Maharashtra in western India and was brought to Indore (Madhya Pradesh) by Maratha rulers (Holkars/Scindias), where Indore developed its famous style. Maharashtrian (with onions, peanuts, turmeric) is the classic version; Indori poha is topped with spicy sev (gram flour noodles) for crunch. Poha is very light on the stomach and relatively low in calories. It’s high in iron (from rice) and easy to digest. As one source notes, it’s “renowned for being a relatively low-calorie food, Typically, 100g dry poha has about 333kcal, 77g carbs, 7g protein, and 6g fibre, with minimal fat. Cooking instructions: sauté mustard seeds, cumin, curry leaves and green chillies in oil, add diced potatoes and onions, then mix in soaked poha flakes with turmeric. Fold gently until warm. Finish with fresh lemon juice, cilantro and optional sev for the Indori touch.
Ingredients
2 cups poha (flattened rice)
1 medium onion, finely chopped
1–2 green chillies, slit
1 medium potato, diced (optional)
½ tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
1 tsp AZUE’s Grandma’s Special Nuska Cumin Seeds
1 tsp AZUE’s Grandma’s Special Nuska mustard seeds
8–10 curry leaves
2 tbsp roasted peanuts or cashews
2 tbsp oil or ghee
Salt to taste
1 tbsp lemon juice
Fresh coriander leaves for garnish
Preparation
Step 1: Prep the Poha
Rinse poha in a colander under running water for 10–15 seconds until slightly soft (don’t soak).
Drain well and keep aside. Sprinkle turmeric and a little salt over it, mix gently.
Step 2: Cook
Heat oil/ghee in a pan. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, green chillies, and peanuts/cashews. Sauté until golden.
Add onions (and diced potatoes if using). Cook until onions turn translucent and potatoes soften.
Gently add the prepared poha, toss lightly to combine, and cook for 2–3 minutes on low heat.
Step 3: Finish
Turn off the heat, add lemon juice, and mix well.
Garnish with fresh coriander and serve warm.
Notes (Variations)
Vegetarian: Poha is already vegetarian. You can add diced potatoes or peas during the tempering for variety.
Vegan: Use oil instead of ghee (some recipes use ghee). Poha is naturally vegan.
Pescatarian: Not applicable (no seafood in poha).
Grandma's Nuska
Always wash poha gently and let it drain before cooking so it flakes separate (not mushy). Add a teaspoon of sugar and a dash of fresh lemon at the end, this sweet-sour balance is characteristic of good poha. Garnish generously with chopped cilantro and roasted peanuts for texture.
