Poha Fry
A quick and delicious Maharashtrian breakfast made with flattened rice, onions, and simple spices. This light yet satisfying dish, also known as Kanda Poha, comes together in under 20 minutes, perfect for busy mornings.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Poha (5-7 minutes)
- b.Place the thick poha in a large colander or sieve.
- c.Rinse it under cold running water for about 30 seconds, gently tossing with your fingers. Do not soak.
- d.Drain all water completely and let it rest for 5-7 minutes. The poha will absorb the residual moisture and become soft and fluffy.
- e.After it has softened, add salt and sugar to the poha and gently mix with a fork or your hands to combine. This ensures even seasoning.
- 2
Step 2
- a.Make the Tempering (5 minutes)
- b.Heat oil in a wide pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter.
- d.Add the cumin seeds and raw peanuts. Sauté for about 1-2 minutes until the peanuts are golden and crunchy.
- e.Add the green chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp.
- f.Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- 3
Step 3
- a.Combine and Steam (3-4 minutes)
- b.Add the turmeric powder to the onions and cook for 20 seconds to remove the raw smell.
- c.Reduce the heat to low and add the prepared poha to the pan.
- d.Gently mix everything together until the poha is evenly coated with the spices and turns a uniform yellow color. Be careful not to mash the poha.
- e.Cover the pan with a lid and let the poha steam on low heat for 2-3 minutes. This step makes the poha soft and helps it absorb all the flavors.
- 4
Step 4
- a.Garnish and Serve (1 minute)
- b.Turn off the heat. Uncover the pan and drizzle the fresh lemon juice over the poha.
- c.Add the chopped coriander leaves.
- d.Give it a final gentle mix.
- e.Serve immediately, garnished with optional sev and fresh grated coconut for added texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha. Thin poha will disintegrate and turn into a paste when rinsed.
- 2The key to fluffy poha is to rinse it quickly and drain it completely. Never soak it in water.
- 3Adding salt and sugar to the rinsed poha before cooking ensures each flake is seasoned perfectly.
- 4For a bit of crunch, you can add roasted peanuts at the end instead of frying raw ones in the beginning.
- 5Mix the poha gently into the tempering to prevent the delicate flakes from breaking and becoming mushy.
- 6Don't skip the final steaming step; it's crucial for making the poha soft and flavorful.
Adapt it for your goals.
Indori Poha
Add 1 teaspoon of fennel seeds (saunf) to the tempering. Garnish generously with sev, finely chopped onions, pomegranate arils, and a sprinkle of Jeeravan masala.
Vegetable PohaVegetable Poha
Add 1/2 cup of mixed vegetables like diced potatoes, green peas, and chopped carrots. Sauté the potatoes with the onions until tender before adding other vegetables and poha.
Matar PohaMatar Poha
A simple variation where 1/2 cup of fresh or frozen green peas are added along with the onions for a sweet and savory flavor.
Dadpe PoheDadpe Pohe
A no-cook Maharashtrian variation. Mix thin poha with grated coconut, chopped onions, salt, sugar, and lemon juice. Let it rest for 10 minutes, then top with a simple tempering of oil, mustard seeds, and asafoetida.
Why this is on our healthy list.
Excellent Source of Energy
Poha is rich in healthy carbohydrates (about 76% of its composition), providing a quick and sustained energy boost to start your day without causing a sugar spike.
Easily Digestible
Being very light on the stomach, poha is easy to digest and does not cause bloating, making it an ideal choice for breakfast or a light evening snack.
Good Source of Iron
The process of making flattened rice involves passing it through iron rollers, which fortifies it with iron. This helps in preventing iron deficiency and anemia. Squeezing lemon juice on top aids in iron absorption.
Naturally Gluten-Free
Poha is made from rice, making it naturally gluten-free. It is a safe and delicious option for individuals with celiac disease or gluten intolerance.
Frequently asked questions
Yes, Poha Fry is considered a very healthy breakfast. It is light, easy to digest, rich in carbohydrates for energy, and naturally gluten-free. The addition of peanuts, onions, and spices adds protein, vitamins, and minerals.