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25-Minute Quick and Healthy Poha Upma Stack

Helen T. Patterson
A light, fluffy, and flavorful Indian breakfast made with flattened rice, onions, potatoes, peas, and peanuts.
Easy to prepare, vegan, gluten-free, and rich in fiber, this Kanda Batata Poha is perfect for a quick breakfast, snack, or meal prep. Serve warm with a squeeze of lemon and optional sev or coconut.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4

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.