Poha

Poha (Maharashtrian Flattened Rice)

A light and zesty Maharashtrian breakfast of rinsed flattened rice tempered with mustard seeds, curry leaves and turmeric, finished with lemon, fresh coriander and a scattering of crunchy sev.

Prep

10 min

Cook

15 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) thick poha (flattened rice), thick variety holds its shape; do not use the thin paper-like variety
• •60 ml (¼ cup) water, for rinsing the poha
• •2 tbsp peanut oil, or any neutral vegetable oil
• •40 g (⅓ cup) raw skin-on peanuts
• •1 tsp black mustard seeds
• •1 tsp cumin seeds, optional but traditional
• •10 whole curry leaves, fresh; brittle dried leaves lack aroma
• •1 whole dried red chilli, broken in half
• •1 whole medium onion, finely chopped, about 100 g / 3½ oz
• •1 whole green chilli, finely chopped, optional
• •ground turmeric, ½
• •fine sea salt, ¾, or to taste
• •2 tbsp fresh coriander leaves, chopped
• •1 whole lemon, juiced
• •60 g (½ cup) sev, fine nylon sev, to finish

Steps

1. 1 Place the poha in a wide bowl. Sprinkle over 60 ml / ¼ cup water and toss gently with your fingertips for about 30 seconds, just until the flakes are damp but still hold their shape. Cover and set aside for 5 minutes; the flakes will soften as they absorb the moisture. If they feel bone-dry, add another 1 tbsp water and toss again.
2. 2 Meanwhile, prep the remaining ingredients: finely chop the onion, chop the coriander, halve the dried chilli and chop the green chilli.
3. 3 Heat the peanut oil in a wide heavy pan or kadhai over medium heat. Add the peanuts and fry, stirring often, for 3 to 4 minutes until they turn a shade darker, smell toasty and crackle; transfer to a plate.
4. 4 In the same oil, add the mustard seeds. Wait 15 to 20 seconds until they pop and stop jumping, then add the cumin seeds, curry leaves and broken dried chilli; the leaves should splutter and crisp within 5 seconds.
5. 5 Add the chopped onion and green chilli. Sauté over medium heat for 4 to 5 minutes until the onion softens and turns translucent at the edges.
6. 6 Sprinkle in the turmeric and salt, stir for 10 seconds, then add the softened poha and the toasted peanuts. Gently fold everything together for 1 to 2 minutes until the poha is evenly tinted yellow and hot through; do not press or mash.
7. 7 Taste and adjust salt. Take off the heat, scatter over the chopped coriander and squeeze over the juice of the lemon. Toss once more.
8. 8 Pile into bowls, scatter generously with sev on top (add sev just before eating so it stays crunchy) and serve immediately.