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Editorial photo of poha recipe

Poha Recipe: Flake Thickness, Rinse Timings, and the Ratios That Keep It From Turning Mushy

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Ingredients
  

  • 1 ½ cups poha (flattened rice; 114 grams, thick variety)
  • 1 tablespoon oil (a neutral oil such as avocado, sunflower, or peanut)
  • ½ teaspoon mustard seeds
  • 1 ½ tablespoons raw peanuts
  • 1 small red onion, chopped
  • 1 green chili, chopped
  • 10 to 12 curry leaves
  • ½ cup potatoes, cut into ½-inch (1.3 cm) cubes
  • ⅓ cup green peas (frozen, soaked in warm water 10 minutes)
  • ¼ teaspoon turmeric
  • ½ + ⅛ teaspoon salt (divided, adjust to taste)
  • ½ teaspoon sugar (optional)
  • 1 tablespoon chopped cilantro (coriander leaves), plus more to garnish
  • Juice of ½ lemon
  • Sev, to garnish

Instructions
 

  • Rinse 1½ cups poha in a strainer under running water until the flakes turn soft; a flake should break cleanly when pressed between thumb and finger. Drain completely and set aside to rest while you cook the tempering.
  • Heat 1 tablespoon oil in a kadai over medium heat. Add ½ teaspoon mustard seeds and let them pop.
  • Add 1½ tablespoons raw peanuts and sauté 1 to 2 minutes until they start turning brown.
  • Add the chopped red onion, green chili, and 10 to 12 curry leaves. Cook about 2 minutes until the onions soften.
  • Add ⅓ cup soaked green peas and ½ cup potato cubes, mix, then cover and cook 4 to 5 minutes until the potato is tender.
  • Stir in the turmeric and salt. Add the rinsed poha and toss gently to combine; if it feels dry, sprinkle 1 to 2 tablespoons water over the top. Cover and steam on the lowest heat 1 to 2 minutes.
  • Turn off the heat. Stir in the chopped cilantro and the juice of ½ lemon. Garnish with sev and more cilantro, and serve hot.