Poha (Flattened Rice)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you.

It is a quick and easy recipe to make and very delicious.

Recipe will serve 4.

Ingredients

  • 2 cups “thick” poha (you can find in Indian grocery store)
  • 1 cup frozen green peas
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 3 cardamom
  • 1/2 teaspoon turmeric
  • ¼ teaspoon red chili powder
  • 1 green chili, finely chopped and adjusted to taste
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • ¼ teaspoon garam masala
  • Approximately 2 tablespoon cilantro, finely chopped
  • Lemon slices to garnish
  • 1/4 cup chopped tomato to garnish

Method

  1. Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
  2. Sprinkle turmeric, chili powder and salt and toss with a fork.
  3. Wash and drain green peas and set aside.
  4. Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
  5. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
  6. Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
  7. Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
  8. Serve hot with a side of Hari Cilantro Chutney.

Tips

  1. Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
  2. Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
  3. I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha

30 thoughts on “Poha (Flattened Rice)

  1. Loved this version of poha. We generally have the veggie version of it on Saturdays. What we do is toss the soaked poha in salt and sugar and allow it to sit for a while. We then fry cumin and ginger a bit and then bits of potatoes, beans, carrot, green peas and cauliflower before mixing the poha in. Some love the mustard seed and curry leaves version as well.

  2. Namastey Manjula Ji,

    I am working so this recipe has helped me a lot but I added onions,potatoes and ginger garlic paste .The taste was enhanced.

  3. Hello Manjula Aunty… ur receipies are just excellent… i have never cooked for 30 yrs of my life…. After moving out of India i had no option but to cook for my family.. its really a art i am learning from you… every dish i prepare turns out good and im motivated to learn more and prepare better… thank you so much…..

  4. Absolutely delicious, and so quick. I prepared this dish and made it within 10 minutes. Love fast dishes. My 3 year old and 1 year old loved it. I left out the green chilies, and it was still delicious, as I have to cook for little children. All other masalas stayed the same, but didn’t have peas on hand, so used frozen green beans. It was wonderful. I also added chopped onions to tarka, because we like it this way.

  5. Dear Aunty,

    My husband who doesnt like poha at all loved this recipe… both of us are a great fan of you.
    Thanks a lot for the wonderful recipes.. that too without onion and garlic!! I just love them….

    Cheers,
    Deepa

  6. Hello Manjula Aunty,

    I admire your talent and extremely grateful to you for easing the task of preparing time consuming dishes by providing fine steps . Can you please advise me how to prepare garam masala at home , actually i hail from a village in Kerala and we don’t use garam masala much in our dishes .

    Thanking a ton.

    Kindest Regards,
    Manjusha

  7. This looks like an interesting version of the traditional Indian Poha. What garam masala do you use? Home made or store bought? Any particular recommendations?

  8. hi,

    I had this dish in one of his friend’s house before 5 years back and we really like it. I am searching for this receipe for a long time . So i just tried ur poha its came out really super and he enjoyed a lot. Thanks for the wonderful dish.

  9. Hello Aunty

    This poha was delicious .. I made it couple of days back for breakfast … never thought a little ginger, cardamom and garam masala would make so much of a difference .. Also I added little peanuts and potato. Thankyou for an awesome recipe ..

  10. Manjula,

    I havent stopped watching you and keep refering back to other older recipes. You are full of information and great recipes. They work and they work great. Bahtura and chole each Sunday for the past winter. The family LOVEs it. My grateful …thank you. Faye in Toronto. (Gori, married to a Sikh)

  11. Tomatoes, Garam-masala, cardamom!! This seems more like some Masaledaar Pulao recipe rather than the simple and tasty pohe or poha! potatoes, coriander leaves and peanuts are a must for making pohe and some even add freshly grated coconut at the end. Sorry, aunty but this is not the basic well-known poha -upma. No harm in trying a different recipe though!

    1. Priya – just because Auntie makes it differently does not mean you need to makea comment that – there are a million ways to make poha and this happens to be Aunties. Just like baivahi said about not needing to add masalas etc.. – who is she – Betty Crocker?? I hate it when you all have to question Auntie’s choice of ingredients on HER OWN WEBSITE!!

      1. This recipe probably tastes good but this is NOT the traditional Maharashtrian “pohe” as some people have already said….no need to get offended by that….it’s the truth.
        Having said that I love all the recipes from Manjula-ji and have tried many of them

    2. This is how poha or “chewda matar’ as we call it, is made in our part of India. It may not sound like (and obviously not taste like) your traditional pohe, but it certainly doesn’t mean it is not poha. Manjula Auntie is doing us all a great favor by posting these videos and if you can’t be grateful at least don’t criticise. It only shows your lack of knowledge about your own great and diverse country!

  12. Thanks for the recipe. I think we can make so many variety of dishes with poha. One of the think which my mum use to make when I was a kid was sweet poha. No very difficult one and quick to make.

    Wash the flat rice (poha) and drain the water out. Then add finely grated coconut into it and then add sugar to taste along with cardamom powder. Then mix them all well and there you go a evening snack is ready. its really yummy.

  13. Poha does not need garam masala, ginger or cardomom.. its just plain and simple without any masalas… its just simple with the other remaining ingredients..

    1. Sanyukta,

      Poha upma is really tasty and a good breakfast on a weekend when you really dont want to spend much time in kitchen. I really like with more green chillies added to it (spicy :) )

      Thanks,
      Krish

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA Image

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>