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Poha with peanuts and mixed vegetables served with chai

Poha, flattened rice, are a common breakfast & snack from Maharashtra. This recipe is inspired by my mother's method and the traditional Maharashtrian Poha with lots of fried peanuts. Add vegetables for extra nutrition. It makes for a satisfying meal with a cup of hot chai. Chai recipe included!
Prep Time10 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Indian, Maharashtrian
Keyword: Breakfast Besan Paratha, chai, flattened rice, peanuts, poha, pohe, rice, Tangy Spicy Sweet Potato snack
Servings: 4 people
Author: Kanika Samra

Equipment

  • Bowl for washing poha
  • Strainer/seive/colander for draining poha
  • Kadhai/deep frying pan for cooking

Ingredients

For Poha/Pohe

  • 2 cups Dry Poha
  • 3-4 tbsp Oil olive oil or any flavorless cooking oil
  • 7-10 Kari Patta/Curry Leaves fresh preferably, or dry
  • 2 Hari Mirch/Green Chillies
  • 1 tsp Rai/Black Mustard Seeds
  • 1/2 cup Peanuts
  • 1 Pyaaz/Onion chopped
  • 1/2 tsp Haldi/Turmeric powder
  • 1/2 tsp Laal mirchi/Red Chili powder
  • Salt and pepper to taste
  • 1 cup Frozen mixed vegetables optional
  • 1/2 Lime/lemon to squeeze over poha

For Adrakwali Chai - Ginger Tea

  • 1, one inch piece Adrak/Ginger grated or finely sliced
  • 3 cups Paani/Water
  • 1 cup Doodh/Milk 2% fat or your preferred fat percentage
  • 2-3 tsp Chai patti/Tea leaves more for a stronger brew
  • Sugar to taste

Instructions

To Make the Poha

  • Measure and put the pohe(plural of poha) in a large bowl. Remove any chaff that might still be in there. Then, wash it. Do not mush it in your hand. Fill the bowl of poha with water and run your hand through them. Drain the water, it will most likely be milky. Fill the bowl again and repeat until water runs clear, usually by the third wash. Next, strain pohe in a colander or large sieve and let them sit while you prepare the tadka.
  • Wash curry leaves, chillies and peel onion. Finely chop the onion and chillies.
  • Next in a wok or pan, heat oil. To this add rai seeds and washed curry leaves. Once the two are cracklings throw in the peanuts. I do not deep fry but let them roast until reddish-brown.
  • Once the peanuts are done, add onions. Cook for just a minute or two. I like to keep the onions a little crunchy. Add seasonings and mix well. Of late I have started adding about a cup of mixed vegetables, if you want to then do it at this stage. Let them cook for about 5 minutes or until soft. 
  • Finally, add the pohe that have been sitting in the sieve. Mix well with the base, turn the heat to low and cover. After a few minutes, uncover and squeeze juice of half a lime. Serve hot, garnished with coriander and accompanied with some hot and spicy tomato ketchup and homemade mint coriander chutney.

For Adrakwali Chai / Ginger Tea

  • Wash ginger well. Peel or not and then either grate it or finely slice it.
  • Add water to a saucepan along with ginger and bring to a roiling boil. Your kitchen should start smelling warm with ginger's aroma.
  • Once ginger has been boiling for a while, add tea leaves. Adjust quantity based on how dark or strong you like your tea. Boil for at least 5 minutes.
  • Next, add milk. Depending on how milky you like your tea vary the quantity of milk.
  • Strain the concoction into mugs/cups and serve it hot. Add sugar to taste. Enjoy with some pohe!