Poha, a classic Indian breakfast, is a quick, flavorful, and nourishing dish made with flattened rice, vegetables, and aromatic spices.
Naturally vegan, gluten-free, and rich in fiber and plant-based protein, it’s light yet satisfying.
With healthy fats from peanuts and simple preparation, this versatile recipe is perfect for everyday meals, meal prep, or a wholesome breakfast option.
25-Minute Quick and Healthy Poha Upma Stack
Equipment
- 1 Medium Mixing Bowl
- 1 strainer
- 1 large pan or skillet
- 1 spatula
- 1 Knife and chopping board
Ingredients
For Poha Preparation:
- 2 cups thick flattened rice poha
- 3-4 cups water for soaking
- ½ teaspoon salt
- 1 teaspoon sugar
For Tempering and Vegetables:
- 2-3 tablespoons canola oil
- 2 tablespoons peanuts optional, raw or roasted
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Pinch of asafoetida hing
- 10-15 curry leaves
- 2-3 green chilies slit
- ¼ cup cilantro stems finely chopped (optional)
- 1 large yellow onion finely chopped
- 1 small potato peeled and diced
- ½ cup green peas fresh or frozen
- ½ teaspoon turmeric powder
- ½ teaspoon salt adjust to taste
- 1-2 tablespoons lemon juice
For Garnishing (Optional):
- ¼ cup chopped cilantro
- ¼ cup grated fresh coconut
- ¼ cup sev or bhujia
Instructions
- Preparing the Poha (Flattened Rice): Start by taking 2 cups of thick flattened rice (poha) in a medium mixing bowl. Rinse the poha gently under running water or pour 3–4 cups of water into the bowl to soak it. Stir lightly for just 20–30 seconds—over-soaking can make it mushy. Immediately drain the water using a strainer. Allow the poha to rest for 5 minutes in the strainer so that any excess moisture drains completely. After resting, lightly fluff the grains using your fingers or a spatula. The poha should feel soft, light, and separate easily without clumping. Sprinkle ½ teaspoon salt and 1 teaspoon sugar evenly over the poha, mix gently, and set aside.
- Roasting Peanuts (Optional Crunch): If you are using raw peanuts, heat 1 tablespoon of oil in a large pan or skillet on medium heat. Add 2 tablespoons of raw peanuts and roast them until they turn golden brown and crunchy. Keep stirring continuously to avoid burning. Once done, remove the peanuts from the pan and set them aside in a small bowl. If using pre-roasted peanuts, you can skip this step.
- Heating Oil and Tempering Spices: In the same pan, add the remaining 1–2 tablespoons of oil and let it heat slightly. Once warm, add 1 teaspoon of mustard seeds. Let them pop and splutter—it releases a nutty aroma that forms the flavor base. Immediately add 1 teaspoon of cumin seeds, a pinch of asafoetida (hing), and 10–15 curry leaves. Stir them quickly to combine, ensuring the spices are lightly toasted but not burnt.
- Sautéing Aromatics: Add 2–3 slit green chilies and ¼ cup finely chopped cilantro stems to the pan. Sauté for 30–40 seconds, allowing the flavors to infuse into the oil. Next, add 1 large finely chopped yellow onion. Stir continuously and cook for about 1–2 minutes until the onions turn soft and slightly translucent. This step ensures the onions release their sweetness and blend beautifully with the spices.
- Cooking Potatoes and Green Peas: Add 1 small peeled and diced potato along with ½ cup green peas to the pan. Sprinkle ½ teaspoon turmeric powder and ½ teaspoon salt over the vegetables. Mix everything thoroughly, ensuring the spices coat the potatoes and peas evenly. Cover the pan with a lid and cook on medium-low heat for about 5 minutes, stirring occasionally to prevent sticking. The potatoes are ready when you can easily pierce them with a spatula.
- Combining Poha with Vegetables: Once the potatoes and peas are cooked, gently add the prepared poha to the pan. Sprinkle in the roasted peanuts for a delightful crunch. Using a spatula, fold the poha into the vegetable mixture carefully, ensuring the grains remain fluffy and don’t break. Cover the pan and steam for 3–5 minutes on low heat. Stir once or twice during steaming to prevent sticking or burning at the bottom.
- Final Flavoring and Seasoning: After steaming, remove the lid and squeeze in 1–2 tablespoons of fresh lemon juice. Add ¼ cup finely chopped cilantro for freshness. Mix everything gently. Taste and adjust the salt or lemon juice as needed. The poha should have a perfect balance of tangy, savory, and slightly sweet flavors.
- Garnishing and Serving: Transfer the poha to a serving plate. Garnish with additional chopped cilantro, ¼ cup grated fresh coconut, or ¼ cup sev/bhujia if desired. Serve warm with a wedge of lemon on the side for extra zing. This poha pairs wonderfully with a cup of chai or coffee for breakfast or as a light, satisfying snack anytime.
Notes
- Poha Type Matters: Always choose thick or dadpe poha for this recipe. Thin varieties absorb water too quickly and can turn mushy.
- Proper Soaking: Soak the flattened rice for only 20–30 seconds. Over-soaking can result in sticky, dense poha. Lightly fluff the grains after draining to retain their airy texture.
- Oil Balance: Adding a little extra oil during cooking keeps the poha moist and flavorful without being greasy.
- Crispy Peanuts: Roast raw peanuts before adding for crunch and enhanced aroma. If using pre-roasted peanuts, simply add them at the end.
- Vegetable Preparation: Using boiled potatoes or thawed frozen peas speeds up cooking. Uniformly chopped vegetables ensure even cooking and better texture.
- Flavor Harmony: Balance the tanginess with lemon juice and a touch of sugar to highlight the dish’s traditional sweet-and-sour profile.
Chef’s Secrets: Elevating Poha Flavors Perfectly
To make Kanda Batata Poha truly memorable, the tempering stage is key.
Lightly roasting cumin and mustard seeds with curry leaves unlocks deep, aromatic flavors.
Adding cilantro stems along with the onions enhances freshness and adds subtle herbal notes.
Steaming the poha after combining it with the vegetables ensures each grain remains fluffy.
Small touches like a pinch of sugar and freshly squeezed lemon juice at the end balance the tanginess, creating a harmonious blend of flavors that is both traditional and irresistible.
Serving Suggestions: Delicious Ways To Enjoy
Serve your poha warm, garnished with freshly chopped cilantro, grated coconut, or a sprinkling of sev for texture.
It pairs perfectly with a wedge of lemon for added zest.
Kanda Batata Poha makes a wholesome breakfast, a light lunch, or an evening snack.
For a complete meal, serve alongside a cup of hot chai, coffee, or a glass of fresh buttermilk.
It also works beautifully as a quick breakfast for kids or a meal-prep option for busy mornings.
Storage Tips: Keeping Poha Fresh Longer
Poha is best enjoyed immediately after cooking for optimal fluffiness.
If storing, allow it to cool completely and transfer to an airtight container. Refrigerate for up to 24 hours.
Reheat gently in a pan with a teaspoon of oil or a few drops of water to restore moisture and prevent drying.
Avoid microwaving for long periods as it can make the poha sticky.
Garnishes like sev or coconut are best added just before serving to maintain crunch and freshness.
Frequently Asked Questions
1. Can I use thin poha instead of thick poha?
Thin poha is not recommended as it absorbs water too quickly and becomes mushy.
Thick or dadpe poha ensures light, fluffy grains and a better overall texture.
2. Is it necessary to add peanuts?
Peanuts add crunch and a nutty flavor but are optional. You can skip them or replace with roasted cashews for variation.
3. Can I make Poha ahead of time?
Yes, you can prepare poha a few hours in advance, but it is best served fresh.
Store cooked poha in an airtight container in the refrigerator and gently reheat before serving.
4. How can I make this recipe spicier or milder?
Adjust green chilies to taste. For a milder version, remove seeds or reduce the number of chilies.
For extra spice, you can add a pinch of red chili powder or finely chopped green chilies during cooking.
5. Can I add other vegetables to Poha?
Absolutely! You can include carrots, bell peppers, or beans.
Chop them uniformly and sauté with the onions and spices to ensure even cooking. Keep the water content minimal to maintain fluffy poha.
